This recipe is similar to my easy nectarine cobbler, but it’s made with canned fruit instead of fresh, and we’ve swapped the butter for a mild flavored oil. The result is a super delicious cobbler that is somewhat reminiscent of a bread pudding in texture, except for the crispy top. It’s a favorite with our family, and I’m certain it will be a favorite with yours, too.
Baker’s Man and I used to make this in our starving student days. It’s so easy to make, and so inexpensive, that it was in frequent rotation any time we wanted something sweet. It seemed we always had canned fruit lying around back then, and when we ran out of our usual fruits, we would use canned fruit cocktail. It sounds strange, but it tasted good.
This cobbler, like my other recipe, is assembled upside down, meaning that the dough, batter, goes into the bottom of the pan and the fruit is placed on top. The top is then sprinkled with sugar. If you want to reduce the sugar in the recipe, make sure you save at least 1/3 of a cup to sprinkle on top. This sugar helps to brown the top crust and makes the top crust crisp.
Let me give you a few tips for putting this together.
First, when you add the batter to the pan with the oil, the oil will rise up over the sides of the batter. This is normal. The rising oil helps to keep this from sticking. Use a spatula to press the batter into the corners of the pan by working from the center toward the corners.
When it’s time to add the fruit to the top, I like to use a fork to place my peach slices, or other fruit, evenly across the top. Then, I very carefully spoon and pour the juice from the can into the pan being careful not to disturb the peaches and batter too much.
Finally, sprinkle the remaining sugar over the top before placing the whole thing in the oven for an hour. It alwasy amazes me how quickly it begins to rise when the cobbler is placed into the hot oven.
The final result is a beautiful golden brown treat with a crispy crust on top.
If you cut into this while it’s still warm, there will be a lot of liquid in the bottom of your pan. This is perfectly normal, so don’t worry. This is a delicious peach flavored syrup that can be spooned over the top of your individual servings. It’s particularly good spooned over the top of the scoop of ice cream that you’ve plopped on top of your serving of cobbler. (Sorry, I don’t have a photo of ice cream topped cobbler.)If you allow the cobbler to cool completely, there will be no syrup running out of it when you cut it. We like to eat it warm and gooey, but it’s equally delicious after it’s completely set up.
Give our recipe for Canned Fruit Cobbler a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- ½ cup corn or safflower oil ($0.67)
- 1½ cups sugar ($0.36)
- 1 cup all purpose flour ($0.16)
- 2 teaspoons baking powder ($0.04)
- ¾ cup evaporated milk ($0.50)
- 1 (16 ounce) can peaches, undrained ($1.29)
- Turn on oven and preheat to 325 degrees.
- Pour oil into the bottom of a 9 inch square pan, making sure to spread it evenly on the bottom of the pan. (Don't us a smaller pan. The cobbler will boil over in your oven.)
- Mix together 1 cup flour, 1 cup sugar, ¾ cup evaporated milk, and 2 teaspoons baking powder.
- Stir batter until well combined.
- Pour batter over oil, or melted margarine in the pan, spreading it evenly across the bottom. Make sure it reaches out to the edges by pushing it outward from the center with a spoon or spatula.
- Carefully pour canned peaches over the batter, making sure that they are evenly distributed. (I usually arrange the peach slices on top and spoon the liquid over the top.)
- Sprinkle remaining ½ cup sugar evenly over the peaches.
- Place pan in preheated oven and bake at 325 degrees for 1 hour or until top is golden brown.
Nutrition Grade: B+
Nutrition Facts |
Amount Per Serving |
Calories 374
|
% Daily Value
|
Total Fat 15.6g
24%
|
Saturated Fat 2.9g
14%
|
Trans Fat 0.0g
|
Cholesterol 7mg
2%
|
Sodium 29mg
1%
|
Total Carbohydrates 58.7g
20%
|
Dietary Fiber 1g
4%
|
Sugars 39.9g
|
Protein 3.5g
|
Vitamin A 4%
Vitamin C 4%
|
Calcium 12%
Iron 6%
|
Great recipe! I loved it. Since I don’t care for overly-sweet desserts, I like the suggestion of a little less sugar in this recipe. However, this is definite a keeper!!
I tested this recipe using only one cup of sugar in the entire recipe. Two-thirds of a cup went into the batter, and one-third was sprinkled on top. The final cobbler was still very good, but not quite as sweet. Our family is divided. Some like it the original way, some liked it both ways. If you’re trying to cut down on sugar, you could try making this by using an artificial sweetener, like splenda, in the batter, but I don’t know if the top would get crispy enough without sugar sprinkled on top. If you try it that way, stop by and let us know how it turned out.
Loved it!!!!And easy to make.
That’s why we love this recipe. It’s so easy to make.