Dessert

Peach Cobbler

Name: Peach Cobbler
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 800 g canned peach slices, drained; 80 g (1/3 cup) caster sugar; 1 tsp cinnamon; 150 g (1 cup) plain flour; 2 tsp baking powder; Pinch of salt; 80 g (1/3 cup) cold butter, cubed; 125 ml (1/2 cup) milk; Ice cream, to serve

Serves 6 Prep 15 mins Cook 40 mins Total 55 mins

If you searched for peach cobbler and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. Plan on 55 mins from starting prep to plating for 6. Prep is about 15 mins; the active cook or oven time is closer to 40 mins. Read the whole method once before you turn on the heat. The character of the dish comes from canned peach slices, caster sugar and cinnamon. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. One practical flag before you start: Fresh peaches work too when in season — peel and slice about 6. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Method opens with: “Preheat oven to 180°C. Toss peaches with half the sugar and cinnamon in a baking dish.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

800 g canned peach slices, drained
80 g (1/3 cup) caster sugar
1 tsp cinnamon
150 g (1 cup) plain flour
2 tsp baking powder
Pinch of salt
80 g (1/3 cup) cold butter, cubed
125 ml (1/2 cup) milk
Ice cream, to serve

Method

Preheat oven to 180°C. Toss peaches with half the sugar and cinnamon in a baking dish.
Mix flour, baking powder, salt and remaining sugar. Rub in butter. Stir in milk to a thick batter.
Dollop batter over peaches. Bake 35–40 minutes until golden.
Serve warm with ice cream.

Tip: Fresh peaches work too when in season — peel and slice about 6.

Notes

Putting it together for Peach Cobbler: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Before the heat goes on, line up canned peach slices, caster sugar and cinnamon and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dessert cook of this size (6), a clear bench saves more time than any gadget.
From our tested tip, expanded: Fresh peaches work too when in season — peel and slice about 6. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Shopping and mise en place: read the full ingredient list once before you start. For Peach Cobbler, canned peach slices and caster sugar are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.