Just Too Easy Peach Cobbler

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings

Recipe photo

This dish couldn't be quicker, and it received a universal thumbs-up from all of our taste-testers. In fact, it disappeared so fast on the first go-around we had to make it again to satisfy those who "heard there was something really good in the test kitchen" and were disappointed at finding only an empty pan!

Joanne Sawyer of Newburgh, Indiana sent us the original inspiration for this recipe. She says, "This tasty, quick-to-make-at-the-last-minute summer dessert uses bread! Peaches are the called-for fruit, but I've made it with nectarines and apples. Now if I could only send you the peaches from our local peach orchard! They're available about July, and my mouth is already watering for them."

Just Too Easy Peach Cobbler

star rating (14) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 8 to 10 servings
Published: 10/26/2010

Ingredients

  • 6 to 7 peaches, peeled and sliced*
  • 1/4 cup Pie Filling Enhancer,** optional
  • *Don't have fresh peaches? Frozen are fine; or use two large (31-ounce) cans sliced peaches, drained
  • **Pie Filling Enhancer yields a slightly thicker, less "juicy" filling.

Topping

  • 4 cups soft white bread cubes
  • 2/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 large egg
  • 1/2 cup melted butter*
  • 1/4 teaspoon salt*
  • *Omit the salt if you use salted butter.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F.

2) Toss the peaches with the Pie Filling Enhancer. If the slices are large, chop them up a bit. Spread them in a 9" pie pan that's at least 1 1/2" deep.

3) Top the peaches with the bread cubes, pressing them down gently.

4) In a small bowl, whisk together the sugars, flour, egg, butter, and salt.

5) Drizzle the syrup over the bread cubes.

6) Bake the cobbler for 35 to 40 minutes, till the bread is a deep, golden brown, and the filling is bubbly.

7) Remove the cobbler from the oven, and wait about 30 minutes before serving, for the filling to set. Cobbler is equally good served warm, or at room temperature. Ice cream or whipped cream are always welcome.

Yield: 8 to 10 servings.

Reviews

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  • star rating 07/01/2014
  • Midnite Baker from KAF Community
  • Very Easy to make. Did change up the recipe some by adding 1 to 2 ounces Rum to Peaches and marinating this for 15 minutes. Also, added 1 teaspoon cinnamon to Topping ingredients as per other's reviews. Used my 8 x 8 inch glass Pyrex dish for this as my 9 inch Pyrex pie dish wasn't quite big enough.
  • star rating 07/18/2012
  • sentralt from KAF Community
  • Just too good! I added a sprinkle of cinnamon to the topping syrup but didn't change anything else. Definitely a keeper!
  • star rating 03/17/2012
  • junkcollecter51 from KAF Community
  • This Cobbler is wonderful!!! I had made the Easy Cinnamon Bread, from this web site and had some left over so I used that instead of just white bread cubes.I live in the Pacific NW and used frozen huckleberries with my peaches,let me tell you this is the best cobbler I have ever made!!! Thanks once again King Arthur.
  • star rating 09/21/2011
  • namadadi from KAF Community
  • Just thought I would share with everyone my experience making this wonderful recipe using store bought Cinnamon Bread. I replaced the regular soft white bread cubes with cubes of cinnamon bread. WOW!!!! The cinnamon really added a nice touch to the cobbler. I will definitely use cinnamon bread from now on, but I will eliminate the 1/4 cup of sugar since the cinnamon bread has sugar in it and I might even cut the brown sugar down to a 1/2 cup as my family prefers things a little less sweet especially when serving this over ice cream, too!! This is a definite "keeper-recipe" and wonderful for using canned peaches when fresh ones aren't in season. As always, thank you KAF!!!
  • star rating 08/19/2011
  • katnyp999 from KAF Community
  • I can never make this again because I almost ate the whole plate myself. I had peaches from my tree this morning which were just about ripe, so I didn't use any ClearJel. Instead, I sprinkled a bit of Peach Schnapps on the peaches before adding the bread cubes and sugar/butter mixture, just to make sure there would be enough juice. This is the best and easiest cobbler I've ever made. Definitely a keeper.
  • 06/24/2011
  • VAKent from Cambridge MA
  • How will substituting white whole wheat flour affect the recipe? And, what about increasing amounts for a crowd, 9 X 13 inch pan? Thanks,
    The whole wheat flour will give a little drier texture to the cobbler and it will have a nuttier flavor. You can double the recipe for the 9 x 13 pan. ~Amy
  • star rating 06/20/2011
  • travelengal42 from KAF Community
  • i made this for dessert today and it is greatttttttttttttttttttttttttt. if you like peaches you will love this. i emailed this to my grandson because he love peaches. i will make this again.
  • star rating 09/10/2010
  • dwulfman from KAF Community
  • As the only male in our office, there was a little skepticism when I sat this down in the break room. The next thing I heard (from an experienced baker) was, "That was the best peach cobbler I have ever eaten. I don't think I took a breath until it was gone!" I printed a stack of recipe copies, and those disappeared just as quickly as the cobbler.
  • star rating 08/18/2010
  • grandmavp from KAF Community
  • I read the recipe and decided to make some classic KAF white bread with WWW flour, so I could use that for the topping. I used flour for thickening, just guesstimated on amount. I also used the suggestion of tossing the bread cubes with the syrup. I think next time I'd follow the original recipe directions for that part. Grated some fresh nutmeg on top...excellent results! Totally ruined my diet! In the past I have preferred the biscuit topping method, but found that biscuit tends to soak up too much of the juice from the filling. I don't care what you call this, it's a keeper! Next time I'll try it with apples.
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