Crazy Crust Peach Cobbler Recipe
Servings: 12 Servings
Ingredients
Batter for Crust
- ¾ cup unsalted butter
- 1 ½ cups self-rising flour
- 1 cup granulated sugar
- 1 ¼ cup whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Peach Filling
- 2 cans (29 ounces each) sliced peaches in juice *See note
- ¼ cup reserved peach juice
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon almond extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F, and place the butter in a 9x13-inch baking dish. Transfer the dish to the oven just until the butter melts. Remove the dish from the oven and set aside.¾ cup unsalted butter
- Drain the peaches, reserving ¼ cup of the juice. Add the peaches to a medium mixing bowl, then stir in the brown sugar, reserved juice, vanilla and almond extracts, cinnamon, and salt.2 cans (29 ounces each) sliced peaches in juice, ¼ cup reserved peach juice, ½ cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, Pinch of salt, ¼ teaspoon almond extract
- In a separate bowl, whisk together the flour, granulated sugar, and cinnamon. Then pour in the milk and vanilla, and whisk until a batter forms. A few small lumps are fine. It will have the consistency of pancake batter.1 ½ cups self-rising flour, 1 cup granulated sugar, 1 ¼ cup whole milk, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon
- Pour the batter over the melted butter, but don’t stir. Use a spatula to spread it out as best you can. It doesn't have to completely cover the bottom of the pan.
- Use a large spoon to layer the peaches and their juices over the batter. Spoon them on carefully a few at a time. Don’t crowd too many peaches in the center or the batter won’t bake properly. Make sure the peaches are evenly distributed across the dish.
- Return the baking dish to the oven, and bake for 40-50 minutes or until the crust is golden brown across the top and the filling bubbles. It will be a little crispy around the edges and the center will look a little softer. Cover loosely with a foil tent during the last 15 minutes of bake time if the crust looks like it's getting too brown.
- Remove from the oven and allow to cool for at least 30 minutes before serving. Serve warm with ice cream or whipped topping.
If you're using a clear glass pan, turn the oven temp down to 325°F and add an additional 10 to 15 minutes to the bake time.
Notes
- This cobbler is intentionally cake-like. I only use ¼ cup of reserved peach juice to ensure that the crust isn't soggy. You can use a little more if you want more of a syrupy filling. Just know that if you use too much, the cobbler won't bake properly.
- Ovens and pans all cook differently, so watch for visual cues to judge doneness. Adjust the cook time if needed.
- It's important to carefully layer the peaches over the batter and not stir them together. The batter will rise up around the peaches as the cobbler bakes.
- Store leftovers at room temp for up to 2 days, in the fridge for 3 to 4 days, or freeze them for up to 3 months. The longer the cobbler is stored the softer the crust gets. The best way to reheat it is in the oven at 350°F for 10 to 15 minutes or until warmed through. The microwave also works but it changes the texture of the crust.
- Looking for the version of this peach cobbler that used fresh peaches? We moved it to our Retired Recipes page!
Nutrition Facts
Crazy Crust Peach Cobbler Recipe
Serving Size
1 cup
Amount per Serving
Calories
351
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
40
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
126
mg
5
%
Potassium
243
mg
7
%
Carbohydrates
57
g
19
%
Fiber
3
g
12
%
Sugar
44
g
49
%
Protein
4
g
8
%
Vitamin A
843
IU
17
%
Vitamin C
6
mg
7
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
