Let Me Tell You About This Cobbler…
Okay, you know those days where you want dessert but you also can’t be bothered with anything that takes more than five minutes to prep? That’s when I pull out my LAZY MAN’S PIE PEACH COBBLER recipe. I think I made it the first time when my cousin dropped by unannounced (she always does this, bless her) and all I had were canned peaches and a box of mix. Thing is, this cobbler actually tastes like you tried harder than you did. And you know what? It never fails to make the house smell like summer even in the dead of winter. Once, I brought it to a potluck and someone asked if I’d inherited my grandma’s pie skills. I just nodded and changed the subject (because, I mean, have you met my grandma?).
Why You’ll Want to Make This (Like, Right Now)
I make this when I have zero energy for baking but still want something warm and peachy (that’s a word, right?) for dessert. My family goes bonkers for it, especially my nephew who claims it’s “better than cake” (his words, not mine). Plus, you don’t need any fancy gadgets or obscure ingredients. And if you’re anything like me, there’s a certain joy in dumping everything in a pan and calling it done. Honestly, I used to get frustrated with pie crusts, but this just skips all that drama. (And if you forget to preheat the oven? Nobody will ever know!)
What You’ll Need (With a Few Substitutions)
- 1 big (28oz, or two 14oz) can of sliced peaches in heavy syrup (Sometimes I use fresh if it’s peach season, but canned is just so much easier. My grandma always swore by Del Monte, but honestly, store brand works too!)
- 1 cup all-purpose flour (or self-raising, but then skip the baking powder)
- 1 cup sugar (I’ve mixed in brown sugar before and it turned out a bit richer, so do what feels right)
- 2 tsp baking powder (leave it out if you’re using self-raising flour)
- Pinch of salt (I just use the salt shaker—no need to fuss)
- 1 stick butter (about 1/2 cup or 110g), melted (or margarine if that’s what’s in the fridge)
- 3/4 cup milk (whole, skim, almond—whatever’s on hand, really)
- Optional: cinnamon or nutmeg (I toss in a dash when I’m feeling fancy)
How to Throw It Together (No Stress)
- Preheat your oven to 350F (175C). Or at least aim for it. I sometimes forget and just stick it in a cold oven and tack on a few minutes at the end. Works out fine.
- Grab a 9×13 inch baking dish (or, honestly, an 8×8 if you like it thicker—just adjust the time a bit). Pour in the melted butter. Don’t even bother greasing the dish first.
- In a bowl, mix flour, sugar, baking powder, and salt. Pour in the milk; stir until just combined. (This is where I usually sneak a taste. Don’t judge.)
- Pour this batter right over the butter in the dish. Don’t stir! It’ll look weird and not very pie-like, but trust me, it works out.
- Spoon the peaches (with all their syrup) evenly over the batter. Again, don’t stir. It feels wrong but it’s right.
- Sprinkle with cinnamon or nutmeg if you fancy. Sometimes I do both (but never more than a pinch or it gets a bit much).
- Bake for 45-55 minutes—until the top is golden and the edges are bubbling. Sometimes the middle looks a little soft, but it sets up as it cools. Don’t stress.
Notes from My Many Mishaps
- If you use peaches in juice, it’s a bit less sweet, so maybe toss in an extra tablespoon of sugar.
- Too much butter? Actually, I find it’s better to err on the side of more. Once, I tried to go low-fat and it was just sad and dry. Lesson learned.
- If you only have self-raising flour, just drop the baking powder—worked fine for me last time (by accident, honestly).
Variations I’ve Actually Tried (and One Dud)
- Apples instead of peaches—pretty tasty, just toss them with a squeeze of lemon and extra sugar first.
- Mixed berries—comes out a bit runnier, but the flavor is wild. I probably wouldn’t use frozen cherries again though; they turned it kind of… purple and weird.
- Added vanilla extract once. Didn’t really notice the difference, but maybe you will.
What If You Don’t Have the Right Pan?
If you don’t have a 9×13 pan, a big ovenproof skillet works. Heck, I once made it in a disposable foil tray at a campsite (a little burnt on the edges, but still edible). Just keep an eye on the baking time—a smaller dish needs a bit more.
How Long Does It Last? (Not That It Ever Does)
Supposedly, you can keep this covered in the fridge for 2-3 days. But honestly, in my house, it’s gone by breakfast the next day. If you do have leftovers, a quick zap in the microwave brings it right back to life.
How I Like to Serve It (And a Family Quirk)
I’m partial to a big scoop of vanilla ice cream on top—sometimes even for breakfast (don’t judge). My aunt likes hers with a splash of cold cream. On really cold days, I’ll just have it plain, maybe with a mug of strong tea—see Smitten Kitchen’s version for more topping ideas.
Pro Tips Learned (Sometimes the Hard Way)
- Don’t try to stir the batter and peaches together in the dish. I once did, thinking it’d come out more even, but it just got mushy and weird.
- Let it sit for at least 10 minutes after baking—even if it smells amazing. If you scoop too soon, you’ll miss that crispy edge magic.
- If you’re using fresh peaches, peel them first. I once skipped this and, well, the texture was just odd. For peeling tips, this guide is handy.
FAQ: You Asked, I Answered
- Can I use frozen peaches?
Yep! Just thaw and drain a bit, or you’ll get soupy cobbler (and not the good kind). - Do I need to peel fresh peaches?
I mean, technically no, but I think it tastes better without the skins, honestly. - Help, my top didn’t brown!
Ah, that happened to me once when I used a glass dish. If you want more color, just pop it under the broiler for a minute or two. Watch it like a hawk! - Can I use less sugar?
Probably, but it’s not quite as indulgent. You do you. - Is this really a pie?
Well… not technically. But it’s got that cozy, nostalgic ‘pie’ vibe. My family calls it pie, so that’s good enough for me!
So, there you have it—my tried, tested, and occasionally tweaked LAZY MAN’S PIE PEACH COBBLER. It’s easy, forgiving, and always a crowd-pleaser (or just a me-pleaser, honestly). Give it a go, and let me know how it turns out—happy baking!
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (15 oz) sliced peaches in syrup, undrained
- 1/2 teaspoon ground cinnamon (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Place the melted butter in the bottom of a 9×13-inch baking dish.
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2In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk and vanilla extract until just combined.
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3Pour the batter evenly over the melted butter in the baking dish. Do not stir.
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4Spoon the peaches and syrup evenly over the batter. Sprinkle with ground cinnamon if desired.
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5Bake for 40 minutes, or until the top is golden brown and the cobbler is set. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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