I’ll admit, since I am not a big peach fan, I opted to buy canned peaches. And you know what? That’s alright! I don’t HAVE to do everything from scratch every time I bake. I don’t need to feel any guilt here, right? Well guess what? I don’t, because it turned out so good, I will never make it any other way!
1 cup unsalted butter
1 cup sugar
1 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 (15oz-ish) can sliced peach halves (drain the syrup)
1 (15oz-ish) can of peach pie filling
Start off by cutting up your butter and placing in it in your 9 x 13 inch pan. Place the pan in the oven as you preheat your oven to 350 degrees. This will melt your butter for you as you whip up the batter for the cobbler.
While your butter is melting and your oven is preheating, in a bowl mix the sugar, milk, flour, baking powder and salt. Mix until there are no lumps. It will make a very runny type batter.
Take your pan out with your melted butter and pour the batter over the melted butter. DO NOT STIR. The butter and batter will swirl together. Next place the drained peaches and peach pie filling on/in the butter/batter pan. DO NOT STIR and do not freak out. It will begin looking like a train wreck, but have faith! Why use peach pie filling you might as.... well the filling infuses the cobbler dough as it cooks, so every bit has that perfectly peachy taste!
|This is with JUST the pie filling, before the extra can of drained peaches.|
Now sprinkle cinnamon over the top of the mess you just made in the pan and pop that bad boy in the oven for around 30-40 minutes, depending on your oven. You will know it is done when it gets a golden brown to it.
Not only will your house smell amazing, but this is sooooooo yummy your taste buds will dance! While I may never sit down and just eat a straight peach, I think I might just actually be a peach cobbler fan after all!