By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 15
182 cal · 65 min
Easy Peachy Cobbler Bake
Recipe GLPR89927b6b60d9f6
A simple Southern-style fruit cobbler featuring canned peaches baked beneath a tender biscuit-like topping. The peaches are sweetened and spread in a baking dish, then topped with a buttermilk batter infused with brown sugar that bakes until golden and bubbly. Perfect for family dinners and gatherings.
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Ingredients
1 (29 ounce) can peaches in light syrup
2/3 cup white sugar
3 tablespoons butter
2/3 cup brown sugar
1 1/2 cups all-purpose baking mix
1 1/3 cups buttermilk
Directions
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the canned peaches with their syrup and the white sugar. Stir gently until the sugar is dissolved and well distributed throughout the mixture.
Pour the peach mixture into a 9x13 inch baking dish, spreading it evenly. Dot the surface with small pieces of butter, distributing them across the peaches.
In a separate bowl, whisk together the baking mix and brown sugar. Slowly stir in the buttermilk, mixing until you achieve a smooth, pourable batter without lumps.
Pour the buttermilk batter evenly over the peaches in the baking dish. Do not stir; the batter will create the topping layer.
Bake in the preheated oven for 50 minutes, or until the topping is lightly browned and the filling is bubbly around the edges. Remove from the oven and let cool slightly before serving.
Comments
Peachy Cobbler Bake nails the Charlotte sweet spot: peaches are local and in season July through September, the ingredient list (peaches, sugar, butter, brown sugar, baking mix, buttermilk) is stocked at every major chain, and the cost per serving runs under $1 across 15 servings. The stated 65 minutes is honest if you're starting with fresh peaches that need peeling—figure 10 minutes more if you buy unpeeled fruit. The real limitation is seasonality: outside peach season, you're buying inferior out-of-state fruit or frozen peaches at a premium, and the cobbler doesn't reheat particularly well, turning soggy by the next day, so it's a same-night dessert for a crowd rather than a make-ahead.
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