Easy Peach Cobbler


Cornbread vs Beignets. As of last Thursday, that’s what it had come down to in Garden and Gun’s Ultimate Southern Food Bracket.

My thoughts? You’ve got to be kidding. I expressed my feelings on Twitter, and found that many others shared in my disbelief. How is it possible that these two things edged out Southern dishes like Fried Chicken, Shrimp n Grits, Banana Pudding and for gosh sakes, Peach Cobbler??

When it came down to it, Beignets took the top prize. I’ll never understand it. Never.

Because I was so distraught over the outcome, I called up my mom and asked her how to make a Peach Cobbler. Then I made one. Then I ate it. Every glorious Southern bite of it. And believe me, it was far more delicious than any Beignet I’ve ever had!


Easy Peach Cobbler

Serves 8


6 Tbsp (3/4 cup) melted, unsalted butter

1 cup flour

1 1/4 tsp baking powder

1/4 tsp salt

1 1/2 cups sugar (separated)

1 cup milk

1 29 oz can sliced peaches in syrup*

cinnamon, optional


Preheat oven to 375.

Pour butter into 13 x 9 baking dish.

In a large bowl, combine flour, baking powder, and salt. Add 1 cup sugar and milk. Mix to combine.

Pour batter over butter (do not stir). Pour sliced peaches, with juices, on top of batter (do not stir).

Pour 1/2 cup of sugar evenly over top of mixture in the dish. Sprinkle with cinnamon, if desired.

Bake at 375° for 45 - 60 minutes or until golden brown. Serve cobbler warm or cool, topped with ice cream or without.

*If it's peach season, and you'd like to use fresh peaches, you certainly can. First, you'll need to to peel, pit and slice approximately 5 fresh peaches. Bring 1 cup sugar, peach slices, and a Tbsp of lemon juice to a boil over high heat, stirring constantly. Use this in place of the canned peaches in the recipe.