I know it’s the end of October and fresh peaches are not in season. I was asked by a client to cook a Peach Cobbler and she wanted me to use canned peaches. So I did and it turned out great. Just drain the peaches and reserve the juice to add to the crust mixture. It adds a lot of extra flavor and moisture.
It's hard to resist Peach Cobbler around my house. If you like cinnamon you can always add a sprinkle on top.
- 1 stick butter unsalted
- 1 cup milk
- 1 cup self-rising flour
- 3/4 cup sugar
- 1 tsp vanilla extract
- 29 oz canned sliced peaches drained, reserve the juice
Preheat oven to 350 degrees.
Place butter into a 13x9 dish. Place in oven and let it melt. When melted, remove from oven and tilt pan from side to side to spread the butter evenly on the bottom. Set aside.
In a medium bowl mix milk, flour, sugar, vanilla and the drained syrup from peaches.
Pour the mixed ingredients over top of the butter.
Add the peaches layered around the dish but do NOT mix.
Bake for 1 hour or until the crust rises and is golden brown.