Canned Peach Cobbler
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
You can substitute any type of canned fruit in this recipe. We have even made it with fruit cocktail. Cook's Notes: (1)To make the cobbler have a richer taste, you can substitute a half cup of butter or margarine for the oil. Simply melt it in the bottom of the pan while you mix up the batter, then proceed with the recipe as written. (2) If you don't have canned milk, or don't want to use it, fresh milk can be substituted in equal amounts. (3) There will be liquid in the bottom of the pan when you cut into the warm cobbler. It's perfectly normal. Simply spoon this peach flavored syrup over top of the cobbler, or if you're serving it a la mode, drizzle it on top of the ice cream. Total Cost of Recipe: $3.02 or $0.38 per serving
  • 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)
  1. Turn on oven and preheat to 325 degrees.
  2. 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.)
  3. Mix together 1 cup flour, 1 cup sugar, ¾ cup evaporated milk, and 2 teaspoons baking powder.
  4. Stir batter until well combined.
  5. 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.
  6. 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.)
  7. Sprinkle remaining ½ cup sugar evenly over the peaches.
  8. Place pan in preheated oven and bake at 325 degrees for 1 hour or until top is golden brown.
Recipe by Patty Cake's Pantry at