Peach cobbler

    55 min

    This is a simple dessert made with tinned peaches. A sweet, buttery sponge-like base is topped with slices peaches and baked to perfection. Serve with custard, whipped cream or ice cream.

    35 people made this

    Serves: 8 

    • 115g unsalted butter
    • 200g caster sugar
    • 1 pinch ground nutmeg or to taste
    • 100g self-raising flour
    • 175ml milk
    • 2 (415g) tins peach slices in fruit juice

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Place the butter into a 20x20cm baking dish and place into the oven until melted. Stir the sugar, nutmeg and self-raising flour together in a mixing bowl.
    3. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.
    4. Return to the oven and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.


    To change this recipe to an apple cobbler, just substitute the peaches for apple. This recipe works well, both ways.

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    Reviews in English (15)


    This was delicious but I have given four stars because, as other reviewers have said, there is too much liquid. I halved the quantities anyway to make it for 4 not 8, so I only needed one tin of fruit, and I used only half of the juice in the tn. When baked it had a sticky, almost tatin quality, everyone loved it.  -  22 Nov 2017


    This is a very old Southern recipe. Southern women have been making this dish exactly this way for centuries. it is absolutely DEE LISH. We often serve it with a scoop of vanilla ice cream. This was the first dish I learned to make 51 years ago at the tender age of 5. Fresh nutmeg is best. If you don't have nutmeg on hand use the same amount of cinnamon. For a spicier style use ground ginger, again fresh grated is best. You can also use frozen defrosted peaches or any type of berries. Thanks for handing along a classic and preserving a great tradition.  -  28 May 2010  (Review from Allrecipes US | Canada)


    Used a cast iron skillet. Didn't have self-rising flour, but my handy-dandy Betty Crocker Cookbook told me that a substitute for 3/4 cup self-rising flour is 3/4 cup all-purpose flour, 1 tsp baking powder, and 1/8 tsp salt. Used about 8 fresh nectarines instead of canned and sprinkled cinnamon and brown sugar on top.  -  06 Jul 2010  (Review from Allrecipes US | Canada)