This peach cobbler is a nod to the old fashioned peach cobblers my mother would make. My mother made the best peach cobblers. She used the peaches that we canned in the summertime, a quart to a cobbler. They were easy to put together and so good. We liked our cobblers warm. Often we would pour milk over our bowl of warm peach cobbler like you would hot cereal or maybe we would load it with a couple scoops of vanilla ice cream. My father poured canned milk over his.
I’ve long since lost Mother’s recipe for peach cobbler. Our peach cobblers have evolved over time and we’ve created versions for both fresh and canned peaches but it’s as close to my Mother’s as my memory allows.
About the Old Fashioned Peach Cobbler Filling
This recipe calls for canned peaches because they’re easy and always available compared to having to wait until peach season to have this tasty old-fashioned peach cobbler. We use the extra peach syrup from the can to give the cobbler an extra boost of flavor, and when mixed with a tablespoon of cornstarch, it helps to thicken the peach filling.
The top on this cobbler is slightly crusty and more cake-like than biscuit-like. Serve it with milk or ice cream or whipped cream.
- 1 quart canned sliced peaches in syrup
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Drain the syrup into a saucepan. Mix a little of the juice with the cornstarch to make a soft paste and add the paste to the rest of the syrup and stir. Add the spices.
- Heat until bubbly, stirring as needed. The syrup should thicken to a slurry. Add the peaches.
- Pour the slurry and peaches into a small casserole dish.
(Updated from May 12, 2014)