Dolly Parton died this week. What a witty, smart, talented, and good person she was. I urge you to go watch the documentary about her life. I saw her once talk about her momma's desert. She said: "ah honey, you don't need to write that down. It's simple, mix up 1 cup flour, 1 cup sugar, 1 can fruit cocktail - juice and all. Bake and enjoy". I've never given it a try but when I heard it I thought: 'oh, that's peach cobbler'.
Just like Dolly's recipe, this one will take you back in time to when you were a kid too! It's the perfect recipe for old-fashioned Peach Cobbler. While it's amazing with the first peaches of the season. You can also whip up a batch any time you want with canned peaches. Or try it with her fruit cocktail that would work, I'm sure.
Time Traveler Peach Cobbler
prep time:
15
mins
cook time:
60
mins
total time:
75
mins
yeild:
12
servings
ingredients:
6 Tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
5 or 6 peaches (enough to fill the bottom of the dish. don't skimp - it's PEACH cobbler)
granulated sugar for sprinkling
ground cinnamon for sprinkling
directions:
Preheat oven to 350 degrees F. Add butter to a 9x13 inch baking dish. Place the pan in the oven while it preheats and to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Gently pour in the melted butter and loosly fold into the batter. It won't easily combine and that's okay.
Peel and slice the peaches (or the canned peaches, slightly drained) and put them in the dish that you melted the butter in.
Sprinkle sugar and cinnamon generously over the top of the peaches (don't add sugar if you are using canned peaches)
Dollop the batter over the top of the peaches. Don't smooth it out, it's okay it if doesn't fully cover all the peaches.
Bake at 350 degrees for about 40-50 minutes.
Serve warm, with a scoop of ice cream, if desired.
also...
Like pretty much everything in my life. I see something and just have to try to make it better somehow. So not surprizingly I've adapted this recipe from here. I like it better my way because the batter starting on the bottom never really cooked through.
original publish date
August 28, 2026