Peach Cobbler 1-2-3 - Pantry Cooking

I remember eating this recipe for peach cobbler a LOT when I was growing up. It seems like we always had dessert - a couple of times a week anyway. We ate lots of chocolate pudding on homemade biscuits; chocolate cakes, and this recipe for peach cobbler.

This recipe is a dump type recipe (but no cake mix is involved). It turns out ooey-gooey and just wonderful! I love it hot or cold. When I was little I remember loving the gooey dough part the best, but now I love it all!

This is an easy recipe to throw together while you are cooking supper. It bakes in the oven for about 45 minutes to an hour. I think my mom even made this with fruit cocktail, which would also be delish, or even canned and pitted plums, which I want to try. But we usually just had it with canned peaches.

When I made this recipe recently, I used my own home canned peaches (one pint jar).

Here's how I make Peach Cobbler 1-2-3 AT HOME MY WAY:

Peach Cobbler 1-2-3

1 15 oz can of peaches in light syrup or juice (drain half of juice off)
1 cup milk
1 cup sugar (or a little less if you like)
1 cup self rising flour
1/2 stick margarine/butter

Instructions:

Preheat the oven to 350°.

Place an 8 x 8 square pan, or medium casserole dish in the oven with the stick of margarine/butter in it until it melts. Remove from oven.
In separate bowl, mix milk, sugar, flour and blend until smooth. Dump batter over the melted butter/margarine (do not stir).
Drain half of the juice off the can of peaches and spoon the peaches & remaining juice over the batter. Do not stir!

Bake in preheated 350° for 45 minutes to 1 hour.

Serve warm. Cover and refrigerate leftovers.

Here are some pictures of the process:

The peaches. Ready for business!

I melted the margarine in the oven in the casserole dish.

This shows the batter was added to the margarine, and then the peaches were spooned over. NO STIRRING!

The batter will puff up as it bakes surrounding the fruit pieces like this.

All done! Come and get it!

Enjoy!

Gina

Comments

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs 1/4 cup of parmesan cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella (shredded) (Serve with cooked pasta. We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs). (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world? I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles. Those are the best anyway, right? That crunch, the dill and the garlic... and oh yea , the crunch! This recipe is super easy because you don't have to process these pickles which means there is no canning needed. You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings. Let it sit on the counter for three days, and then refrigerate. After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning. (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen? YOU BET YOUR PRETTY PICKLE THEY DID! We were all SO ex...

CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening (cold real butter also works here) 1 1/4 cup buttermilk* *NOTE: (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag; Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups). Measure 2 cups SELF RISING flour into a mixing bowl. Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...

CLICK HERE TO SEE HOW I DO IT

At Home My Way

Search This Blog