Peach Cobbler

Assembled in layers.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Peach Cobbler

1 cup sugar
1 cup flour
3/4 cup milk
2-1/2 tsp. baking powder
1/4 tsp. cinnamon
1 tsp. nutmeg

Mix together.

Melt 1 stick butter in deep dish.

Pour above mixture over butter–do not stir.

Pour # 29-oz. can of sliced peaches.

Bake at 325 deg. oven for 50 minutes.

Mildred Coffe


  1. Bruno from Phoenix

    To whomever posted this to Pinterest, I now either praise you, or wish I could punish you, as my family is now calling this the “Cobbler Fiasco of 2014”. I have made this twice, once as directed above, and once in substituting the peach filling for fresh blueberries. Both times, my family of four CLEARED the dish in 10 minutes flat. I need to stop making this, but it is SO easy and delicious. I love the fact that it uses more nutmeg than cinnamon (not a big fan myself) and it is so versatile. CURSE YOU! ~~Shaking fists in a general direction.~~ 🙂

  2. Vicky

    I used to make this years ago, and I believe the recipe came from a firemen’s cookbook. Happy to find this recipe. Thans.

  3. Holly

    What size baking dish ?

  4. Joyce

    Made this recipe,very good! Easy to make! Yummy!!!

  5. Linda

    Wow! This is a hit! Way out of the park. Also works great with mixed berries.

  6. Joan .

    Ever use fresh peaches in place of canned? Noticed a comment made also ,to use , not drain the syrup from can. If using fresh, does the fruit make enough of their own juices comparable to canned?

  7. Shirley

    Interesting, my family and Coffee family I married into are from SW Missouri and have all used this cobbler recipe for years with various types of fruit and it’s been a staple in our part of the country! Wonder if this Mildred Coffe is a relative. Her name does look cut off in the hand written recipe

  8. Trish White

    I had this recipe handwritten on a scrap of paper from a co-workers grannie years ago. So nice to see another written out recipe from the past. Tried and True!

  9. Vicky P.

    What size pan do you use? Would a 9 x 13″ be ok, or do you reccomend a smaller size? If so, please do tell. Your reply will be greatly appreciated. Thank you, Vicky P. from Naples, Florida

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