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.

Nutrition Grade:  B+