Best Easy Stovetop Peach Cobbler Recipes

QUICK AND EASY PEACH COBBLER

Quick and Easy Peach Cobbler image

Soooo easy.

Provided by Nancy

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup self-rising flour
1 cup white sugar
1 cup milk
2 (16 ounce) cans sliced peaches in heavy syrup
½ cup butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in 9 x 13 inch pan.
Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
Bake in preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 39.4 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 200.9 mg, Sugar 31 g

EASY PEACH COBBLER

Easy Peach Cobbler image

For a taste of the South, bake Trisha Yearwood's Easy Peach Cobbler recipe from Trisha's Southern Kitchen on Food Network. Serve it topped with whipped cream.

Provided by Trisha Yearwood

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

Two 15-ounce cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Homemade Whipped Cream, recipe follows
2 cups whipping cream, chilled in the fridge
4 tablespoons sugar

Steps:

Preheat the oven to 350 degrees F.
Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!