dessert to make with peaches in light syrup

Peaches in light syrup are a great dessert to make with fresh, ripe peaches. It is easy and quick to prepare, but the result is a refreshingly delicious dish.

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Dessert to make with peaches in light syrup

If you’ve searched high and low for a foolproof Peach Cobbler recipe, search no more. This is one of the easiest summer desserts to make with only a few simple ingredients and the result is delicious!

The challenge with finding the right peach cobbler recipe is that some of them come out “cakey” while others turn out “gooey.”

Reading: dessert to make with peaches in light syrup

The reasons for this are: due to the ratios of baking powder to the amount of liquid called for in the recipe.

This foolproof peach cobbler recipe has just the right amount of baking powder and liquid, resulting in a truly delicious Southern peach cobbler that doesn’t have the texture of cake.

Peach cobbler topped with vanilla ice cream in white bowl

Why you’ll love this recipe:

  • Simple ingredients – sugar, flour, milk, baking powder, canned peaches (or fresh), salt, cinnamon
  • Easy clean-up – mix everything in one bowl
  • Texture- the “cobbler” part turns out just right – not too dense, like a cake, and not to runny

Jump to:

  • Why you’ll love this recipe:
  • Here’s what you’ll need:
  • Here’s how to make it:
  • Yield and Peach Cobbler for 50
  • Do I drain the peaches?
  • What size baking dish?
  • How to make it with fresh or frozen peaches:
  • How to peel fresh peaches easily!
  • Do I add the batter or the fruit first?
  • Storage and reheating:
  • Related recipes:
  • 📋 Recipe

Here’s what you’ll need:

I use canned peaches because I don’t like peeling fresh ones, but if you want to use fresh or frozen peaches (or any other fruit for that matter), please do!

Ingredients on counter and labeled

Here’s how to make it:

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Four process shots of how to make peach cobbler

Yield and Peach Cobbler for 50

This recipe makes about 4 cups of peach cobbler. If you serve ½ cup, you’ll get 8 servings out of this recipe.

If you’re making peach cobbler for 50, you’ll need six times the ingredients. Scroll down to the recipe card and select the recipe at 3X the amount. Make the tripled recipe twice and bake in 2-3 big aluminum pans.

Do I drain the peaches?

  • Yes, but reserve it. You will use only half of the syrup.
  • →If you use one large can of peaches (28 oz. ), drain the peaches and put the syrup in a bowl; add all the peaches and only half of the reserved syrup to the baking dish.
  • →If you use two 15 oz. cans of peaches, drain only one can; pour one drained can of peaches and a full can of peaches with their syrup in the baking dish.

What size baking dish?

I made this two-can cobbler in a 9 X 13 baking dish that was 2 inches deep and has a volume of 14 cups.

The cobbler increased in volume about an inch, which resulted in about eight ½-cup servings. If you want a taller cobbler, double the recipe.

If you’re using a larger or smaller baking dish, consider the volume of your pan and adjust the recipe for your pan. The Joy of Baking has an awesome chart for different size pans!

You can also adjust ingredient amounts in the recipe card below by clicking on the number of servings. A slider bar pops up and you can see exactly how much of each ingredient you need to use for your size pan.

How to make it with fresh or frozen peaches:

If you’re using fresh or frozen fruit (blackberries, blueberries, peaches) you’ll need 2-3 cups of fruit and you’ll need to make a simple syrup.

  • Pour the fruit into a large saucepan
  • Sprinkle with one cup of sugar
  • Add ½ cup of water; cook on low heat until the sugar is mostly dissolved
  • Then, just add the fruit and juice to the baking dish

Read more: Gluten-free Dessert Shells for Strawberry Shortcake

This foolproof peach cobbler recipe can be used for any fruit!

How to peel fresh peaches easily!

If you’re using fresh peaches, here’s an easy way to get the skin off:

  • Bring a big pot of water to high heat (doesn’t have to be boiling-just really hot)
  • Place peaches in water and allow to sit in the hot water for 5-minutes or so
  • Use tongs to remove peaches, then slice away or peel the skin

Do I add the batter or the fruit first?

I’ve seen it done both ways. I add the fruit first, then drizzle the batter, but you can do it the other way around if you like.

Storage and reheating:

If you have any foolproof peach cobbler left over, cover it with plastic and refrigerate up to 3-days.

To reheat, place covered baking dish in 325ºF oven for 15 minutes or so, or, reheat in the microwave on low setting for 1-2 minutes.

Peach cobber in an oblong dish next to the baking dish

Peach Cobbler is a favorite, especially in the summertime, but in the South, you’ll find it served year-round with just about any and everything including BBQ ribs and Chicken Fried Steak.

  • Southern Pecan Pie
  • Coconut Cream Pie
  • Southern Sweet Tea
  • Southern Pimento Cheese
  • Easy Apple Crisp
  • Homemade Lemonade with No Cook Simple Syrup

If you make this recipe please scroll down and leave a rating and comment! I love to hear from you!

📋 Recipe

♥ If you make this recipe, please leave a comment and rating below! Thank you!

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