Tinned Peach Cobbler

    45 minutes

    Using tinned peaches makes an easy recipe even easier. I have used a lot of low fat / low calorie ingredients so it is healthier too.

    102 people made this

    Serves: 12 

    • 1/2 cup reduced-calorie margarine, melted
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons baking powder
    • 1 1/2 cups (350g) white sugar
    • 1/2 cup (125ml) skim milk
    • 4 (400g) tins sliced peaches packed in juice, drained and juice reserved

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 190 degrees C.
    2. Pour the melted margarine into the bottom of a 20x30cm baking dish; set aside.
    3. In a medium bowl combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth.
    4. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
    5. Bake for 35 to 40 minutes in the preheated oven or until the top is golden.

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    Reviews in English (81)


    Simple recipe. I altered it a little. I only used 1/2 cup of sugar.This recipe was plenty sweet just with the amount of sugar I used in it. I can't possibly imagine using 1 1/2 cups of sugar! And I added cinnamon to the peaches and allspice to the batter. Also I used soy milk instead of regular milk. I cooked this recipe in a glass pan and it took about 20 minutes longer than what the original time calls for. The next time that I make this, I think I'll add vanilla to the batter like one of the other reviewers suggested. I tasted the batter before I put anythiing in it, and it tasted to dull. So play with your spices and doctor it up a little!  -  22 May 2003  (Review from Allrecipes USA and Canada)


    The initial appeal of this recipe was its simplicity and the fact that it called for low-fat margarine and skim milk. In addition, as my husband is a diabetic, I substitued granular Splenda for the sugar - just followed the online Splenda info source (www.splenda.com) to add 1/2 tsp. of extra baking powder for every cup of Splenda used instead of sugar, and checked for earlier cooking time. It turned out really well, except that the outcome was a little "paler' than it would have been with real sugar. I suppose I can always sprinkle some sugar on top to add some color. Also I added a tsp. of ground cinammon and vanilla as suggested by earlier reviewers. I will definitely make it again.  -  09 Jul 2003  (Review from Allrecipes USA and Canada)


    I saw all the good reviews and thought this would be tasty and easy to prepare. Well, it was very easy. It pretty much tasted like bread and butter with mushy peaches stuck in it. Very disappointing, and a waste of ingredients. Ice cream didn't even help it taste better. Sorry...  -  09 Dec 2002  (Review from Allrecipes USA and Canada)