Easy Cinnamon Peach Cobbler

December 10, 2013

Confession: I have made this recipe AT LEAST 15 times, since discovering this version in the summertime and adapting my own.  It's been done a few different ways {omitting the cinnamon, using only white sugar, layering the flour mixture on the bottom and top}, but this is the overall technique.  You could also add in some strawberries or raspberries for fruit cobbler and it would be amazing.
This time, I only had sliced peaches in pear juice - which gave off more liquid than normal {when using peaches in heavy syrup}.  But that's ok, I'd like to think this was a lightened up version. :)   
2 15 Ounce Cans Sliced Peaches {in heavy syrup}
1 Cup Self-Rising Flour
1/4 Cup Brown Sugar
2 Heaping Tablespoons Granulated Sugar
1 Stick Butter, melted
1 Teaspoon Vanilla Extract
1/2 Teaspoon Cinnamon {plus a little more to sprinkle on top}
Pinch of Salt
{Preheat the oven to 350 and gather your ingredients.}

{Pour your peaches and the syrup in a casserole dish and add in the vanilla extract.  Mix well to evenly distribute.}

{In a large bowl, add in your flour, brown sugar, granulated sugar, cinnamon and a pinch of salt}

{Pour in the melted butter}

{With a fork, mix this well to create sort of a crumble.}

{Layer the crumble topping evenly over the peaches.}
{Sprinkle with cinnamon.}

{Bake this in a HOT 350 degree oven for 30-40 minutes.}

{The cobbler will be brown, bubbly and delicious!}

{*This batch was a little runnier than usual, which is when I realized that I hadn't used peaches in heavy syrup. Oh well. It was still scrumptious! :)}

{Serve it up!  My favorite way to eat it is piping hot, topped with vanilla or butter pecan ice cream {of course!} but it is equally as satisfying all on its own.}
xoxo, thanks for reading! ♥
Do you love peach cobbler as much as I do?

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