I have been making this easy peach cobbler recipe for most of my adult life. It is so simple and fast – as cobblers go – that as long as I have fresh peaches, I can whip up a cobbler in about a half hour. If you don’t have fresh peaches? That’s fine. You can use canned; just make sure you drain the syrup off. Or pick another fruit! I’ve used this recipe with cherries, mixed berries, Strawberries, etc. The best part is that it’s made with things you probably already have in your kitchen; there are no special ingredients involved.
Bonus: You can freeze the cobbler unbaked for 2-4 months. Just bring it to room temperature before putting it in the oven and baking as normal, or add 20. minutes to the bake time if you’re using a freezer-to-oven baking pan. If you want to freeze baked cobbler, it’ll last 6-8 months.
Fun Cobbler Facts
- Peach Cobbler was invented by early settlers in the US, because much of what they had enjoyed back home was scarce or unavailable.
- The Georgia Peach Council created National Peach Cobbler Day – April 13th – in the 1950s, to sell more canned peaches.
- It’s called cobbler because it looks cobbled together, with misshapen, rough dough puffs on top.
- You can taste the world’s largest peach cobbler at the Annual Georgia Peach Festival.
To duplicate their recipe, you’ll need 75 gallons sliced fresh Georgia peaches, 150 pounds of self-rising flour, 150 pounds sugar, 32 gallons milk, and 90 pounds of butter. Oh, and did I mention that it takes 4 hours to bake?
Don’t forget to tag me on instagram when you bake this! Instructions in the recipe.
- Heat oven to 350 ºF
- Melt butter in 9 x 13 pan in oven
- Stir all fruit and sugar together
- Mix dough and pour into pan
- Add fruit/sugar mixture
- Bake 30-40 Minutes