One cup cobbler with all purpose flour

Mix flour, sugar and baking powder in a small bowl. Stir in SKIM milk. Pour into greased pan. Pour fruit onto batter.

Bake at 350F, about 45 minutes, until batter bubbles up around fruit & turns golden brown. Cool & serve.

This recipe has been handed down for generations in my family and other families near me (deep south). It is the first dessert I ever cooked by myself.

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★★★★★ 1

serves 4-6

prep time 10 Min

cook time 45 Min

Ingredients For one cup cobbler

• 1 stick

  butter, not margarine

• 1 c

  self rising flour

• 1 c

  milk

• 1 c

  sugar

• 1 can

  large can, fruit with syrup (peaches, pears, pineapple, etc)

How To Make one cup cobbler

• 1

  As oven is preheating to 350 degrees, melt butter in a heat proof baking dish. Mix flour and sugar. Blend i milk until mixture is smooth. Pour over melted butter; do not stir.

• 2

  Pour undrained fruit over batter. Do not stir. Will make it own crust. Bake for 45 minutes or until browned on top.

• 3

  I am one of those who likes "gooey" crust better than the cooked fruit. I sometime use canned nectar (such as peach,apricot, or pear) instead of canned fruit. Cook it the same.

  Toss peaches, lemon zest, lemon juice, 1/4 cup sugar, and 1/4 tsp. salt in a large bowl. Let sit, stirring occasionally, until saucy, about 15 minutes.

  Step 2

  Preheat oven to 350°F. Place butter in a 13x9" glass or ceramic baking dish and heat in oven until melted, 8–10 minutes. Remove pan from oven.

  Step 3

  Meanwhile, whisk flour, baking powder, and remaining 3/4 cup sugar and 1/2 tsp. salt in another large bowl. Add milk and vanilla and whisk until batter is smooth with no lumps. Pour evenly over melted butter in baking dish (do not mix). Spoon fruit mixture and 3 Tbsp. of the accumulated juices evenly over batter.

  Step 4

  Bake cobbler, rotating pan halfway through, until batter is puffed and lightly golden across the surface and browned around the edges, 40–45 minutes. Let cool 10 minutes.

  Step 5

  Serve with ice cream or whipped cream if desired.

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Reviews (34)

Back to TopTriangle

• Feeling very greatful. I grew up on this recipe and have been searching for it for a long time. It's Easter morning and I didn't feel like baking a pie. I have blueberries in my freezer from last summer. I need to use them up before the next harvest in July ( as I'm seeing it will be loaded again this year). I love this recipe because you can use any kind of fruit ( even apples, simmer them in a little apple cider and cinnamon to soften. Let cool. Then follow the recipe as canned fruit.

  • Elizabeth McCormack

  • Columbia Kentucky

  • 4/17/2022

• Delicious recipe and so easy! I like salty things but found there to be too much salt in the peach mixture, so I would only add a pinch of salt to the peaches next time. My second time making the recipe, first was with fresh, this time I made with peaches I had frozen

  • Callie

  • Moses Lake, WA

  • 1/13/2022

• This was a pretty easy recipe, maybe a little labor intensive, for me, since it was the first time - but well worth any trouble! It's very delicious and I have requests to make it again! I'm sure it will be a breeze the second time, and will probably become part of my repertoire when the peaches are in season!

  • Susan Speerbrecher

  • Milwaukee, WI

  • 10/26/2021

• I tried this in a 12" round silicone pan and it was really goopy in the bottom. Not sure how much I can blame the recipe as I didn't entirely follow directions but it definitely needs a lot of surface area and the preheated pan.

  • mutajen

  • Denver, CO

  • 8/14/2021

• I've made this at least 2x now. Seriously do not understand why the recipe says to use 9x13" pan when the PHOTO is a square 8x8! To be honest the 8x8 didn't work great for me in terms of juicy peaches (even strained off more juice while cooking) but it is right based on quantities. Maybe a deep oval dish is best. Flavor is great!

  • msassi

  • Sonoma, CA

  • 8/6/2021

• Really delicious, particularly when it was still warm and the edges were still puffed up and crispy. It was also extremely easy.

  • Vidkun

  • Austin, Texas

  • 10/21/2020

• Hubby asked daughter-in-law in another state to make some peach cobbler for him because he knows I don't like peach cobbler. But when I saw this recipe I thought I would try it for him. I read the reviews and made it according to the recipe except I let it cook just a tad longer. Wow -- even I liked it! Hubby was very happy and daughter-in-law is off the hook for now. (She has enough on her hands with 3 of our grandkids to take care of!)

  • l3barnes

  • Maryland

  • 7/20/2020

• I have a great spiced peach pie recipe, wanted to try something new and this sounded really interesting. I was a little dubious as I started putting it together as my taste tests along the way didn't really taste like the end product! I used a large ceramic pie dish and did cook it longer than it said. It turned out perfect for our taste, like a moist butter cake with peaches. Our company loved it as well. I gave large servings with vanilla bean ice cream and every plate was spotless. Happy to have two pieces left for dinner tonight! Think it would be interesting to add cinnamon and nutmeg. Would also be good with apples, or any similar fruit.

  • sandyheco

  • Scottsdale, AZ

  • 7/19/2020

• Oh my goodness 5943, please get over yourself. B. It was delicious, and the explanation was fun.

  • Anonymous

  • Canada

  • 7/17/2020

• That is the longest read EVER to get to a recipe...get over your explanations...please! Boring...and that’s being kind.

  • 5943

  • 7/17/2020

• I read the recipe then read the reviews where I came across a review written TXMAGCA from Texas. My advice would be to follow the recipe she left in her review. It was fabulous. I will make again.

  • donna08

  • NewYork

  • 7/13/2020

• Made this and it disappeared in one night. Really good. Used a mix of fresh peaches, canned peaches and a couple of chopped fresh mangos I had lying around. Served with vanilla Greek yogurt. Yum. Make again.

  • sarah-winnipeg

  • Winnipeg, MB

  • 7/9/2020

• Maybe people had trouble with gooey etc because 1. too much juice. I've never added any. I don't even let my fruit macerate or sit. 2. Our long standing simple always works recipe bakes for an hour at 350. 3. I don't use as much baking powder but I've always used a full cup sugar in the batter. Then it gets the crispiness on the edges. I've never even rotated the cobbler. Seeing this recipe I tried my usual recipe with only 3/4 c sugar but used my usual only 1 tsp baking powder. It wasn't as good that way so I'll go back to our always works old time favorite that is similar to the on the site. What I've made for 45 years. Melt a whole stick butter and then add any fresh fruit that's been tossed with some lemon juice. I've never added any juices or syrup to fruit or to the preparation. Then it is 1 tsp b. powder, 1 tsp salt, 1 c sugar, 1 c flour, 1 cup milk, all mixed well and poured over top of the fruit in the butter then sprinkled w cinnamon and sugar, 350 F for an hour. Crispy edges. Yum. I'm going back to the full cup of sugar.

  • txmagca

  • Texas

  • 6/10/2020

• Can i use frozen peaches?

  • gll665501

  • Texas

  • 6/10/2020

• Just wondering if this would work with all purpose - or any- GF flour? Should xanthan gum be added?

  • sharon_irven

  • Ottawa, Canada

  • 12/26/2019

TagsCobblerFruit DessertDessertSouthernAmericanPeachStone FruitFruitLemonCitrusNut FreeBakingSummerEpicurious

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  Can I use self rising flour instead of all purpose in a cobbler?

  You want to make sure that you are using self-rising flour instead of all-purpose flour for this peach cobbler recipe. The additional acid in the self-rising flour will give rise to the breading and make it light and fluffy.

  Why did my cobbler come out gummy?

  If your cobbler is gooey, it's a sign that there was too much cornstarch mixed with the peaches for the amount of juices that were released while baking. This is usually a result of your peaches not being ripe enough.

  How do you make a cobbler thicker?

  Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit. When baking, be sure the filling is bubbling-hot to ensure the cornstarch is cooked enough to thicken.

  What is cobbler crust made of?

  Make crust: Sift together flour, 3 tablespoons sugar, and salt in a medium bowl. Work in shortening with a pastry blender until mixture resembles coarse crumbs. Whisk together egg and cold water in a small bowl. Sprinkle over flour mixture; work with hands to form dough into a ball.