Go Back

Easy Classic Peach Cobbler (No Mixing Magic!)

This easy, classic peach cobbler uses a "no mixing magic" method for minimal effort and maximum deliciousness. Simply pour melted butter, pour whisked batter over it, top with drained canned peaches, and bake until golden and bubbly. Perfect for a quick comfort dessert topped with ice cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter melted
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 cup milk
  • 1 tsp baking powder
  • 1 can sliced peaches 15 oz, drained

Equipment

  • 8x8 inch Baking Dish
  • medium bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grab your 8x8 inch baking dish.
  2. Step 2: Melt 1/2 cup of butter. Carefully pour it right into the bottom of your baking dish. Don't swirl it around too much.
  3. Step 3: In a separate, medium-sized bowl, whisk together the 1 cup of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, and the 1 cup of milk. Whisk just until combined, with no dry spots (small lumps are fine).
  4. Step 4: Carefully pour the batter directly over the melted butter in the baking dish. DO NOT STIR!
  5. Step 5: Gently arrange the drained sliced peaches evenly over the top of the batter. Do not stir them into the batter.
  6. Step 6: Place your dish into the preheated oven. Bake for about 30 minutes, until the top is beautifully golden brown and you see the peachy goodness bubbling up around the edges.
  7. Step 7: Let it cool for a few minutes before serving.

Notes

Substitutions/Additions: Try other canned or thawed/drained fruits like berries or apples. Add 1/2 tsp cinnamon, a pinch of nutmeg, or a splash of vanilla/almond extract to the batter. Sprinkle chopped pecans or walnuts over the peaches.
Tips: Drain peaches very well to prevent sogginess. DO NOT STIR the layers – this is key to the "magic" of the crust forming on top! Bake until the top is golden brown and edges are bubbly, checking after 30 minutes and adding 5-10 more if needed. Use an 8x8 inch baking dish.
Storage: Cool completely, cover tightly, and refrigerate for up to 3-4 days. Reheat in the microwave or a low oven.
FAQ Highlights: You can use 2-3 cups peeled, sliced fresh peaches (maybe toss with sugar/flour). The no-stir method creates a cakey layer underneath and a crust on top. Doubling the recipe requires a 9x13 inch dish and around 40-45 minutes baking time.