Very Simple Peach Cobbler

    50 minutes

    To change this recipe to an apple cobbler, just substitute the tinned peaches for sliced apple. This recipe works well, both ways.

    20 people made this

    Serves: 8 

    • 125g butter
    • 1 cup (220g) white sugar
    • 1 pinch ground nutmeg, or to taste
    • 3/4 cup (90g) self-raising flour
    • 3/4 cup (190ml) milk
    • 800g tinned sliced peaches, with juice

    Preparation:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Preheat an oven to 180 degrees C.
    2. Place the butter into a 20x20cm baking dish and place into the oven until melted. Stir the sugar, nutmeg and self-raising flour together in a mixing bowl. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.
    3. Return to the oven and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.

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    Reviews in English (15)


    This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger, again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition.  -  28 May 2010  (Review from Allrecipes USA and Canada)


    Used a cast iron skillet. Didn't have self-rising flour, but my handy-dandy Betty Crocker Cookbook told me that a substitute for 3/4 cup self-rising flour is 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/8 tsp salt. Used about 8 fresh nectarines instead of canned and sprinkled cinnamon and brown sugar on top.  -  06 Jul 2010  (Review from Allrecipes USA and Canada)


    Nice quick recipe. The family loved this. I added a pinch of cinnamon and served it with cool whip on top.  -  31 May 2010  (Review from Allrecipes USA and Canada)