Awesome Peach Cobbler

Of all the fruit desserts I can think of, I think I like peach cobbler the best.

And, mostly I like mine slightly undercooked and gooey. Jamie Owensby at JustaPinch had the perfect recipe for me.

If you like yours a bit more cakey or biscuity, then this is probably not your first choice. This is childishly goo, if you get my drift.

I am giving the recipe substantially as written, just reducing the butter a tiny bit, and I think the juices some too. It won’t affect the taste, which is so so good.


  • 2 Tbsp butter, melted
  • 1 29 oz can sliced peaches, remove 1/4 c of the juices (can use fresh peaches or frozen but defrost if frozen)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 Tbsp cornstarch
  • 1 c milk
  • 1/3 c water
  • 1 c sugar
  • 1 c all-purpose flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 6 Tbsp butter melted
  • cinnamon and nutmeg to dust the top


  1. Pre-heat oven to 350°
  2. In a large bowl, combine peaches with remaining juice, the 2 tbsp butter, the initial cinnamon and nutmeg.
  3. Dissolve the cornstarch in the water and add to the peaches. Mix and set aside.
  4. In another bowl combine the milk and sugar, then add the flour, baking powder and salt, mixing with a whisk until batter is smooth. It will be fairly thin.
  5. Place the 6 tbsp of melted butter in a 9 x 13 pan, and swirl to cover the bottom. Pour in the batter, and then with a ladle, spoon the peaches in. Sprinkle with additional cinnamon and nutmeg.
  6. Place in oven for at least an hour. (mine took 1 hr and 10 minutes, and I still wasn’t sure it was done!) Knife should come out substantially clean when dipped into the center.

Serves: well that is a problem isn’t it. Depends on how much you like peach cobbler. But should feed six.  

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