Love Potion Peach Cobbler





Introduction: Love Potion Peach Cobbler

This one is as yummy as it is easy! You WILL impress somebody who thinks you can't cook. The crust is fluffy and sweet, but the butter gives it a little salt. This isn't a diet food--it's a love potion!

Step 1: Ingredients and Prep

1 stick butter
1 cup self-rising flour
1 cup sugar
1 cup milk
1 can (15 1/4 oz.) sliced peaches in juice

Preheat the oven to 350°. Put the butter into a 1 qt. baking dish and set into the heating oven. 

Step 2: Mix the Flour, Sugar, and Milk

Put flour and sugar into a mixing bowl. Add half the milk and stir into a paste, removing all lumps. Add the rest of the milk and stir well.

Step 3: Pour Mix and Peaches Into Butter

When the butter has melted and the oven temperature has reached 350°, pour the flour/sugar/milk mix over the melted butter. Carefully add the sliced peaches, including the juice, to the top of the mixture. The peaches will begin to settle in, but don't stir.

Step 4: Bake

Return the baking dish to the oven. Cook for 40-50 minutes, depending on your oven.

Step 5: Enjoy!

That. Is. It.

Enjoy! (But be careful--it's really hot right out of the oven, and love potions must be respected.)



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    This looks so good! I have a peach tree so this will be a great recipe to make! Thanks for sharing!

    Made it today!

    I had a 22 oz jar of peaches so I upped all the ingredients (except the butter) by 50% and baked it in a 9" deep dish pie tin. I also added a streusel topping toward the end of the bake time and dolled it up with a drizzle of glaze after it cooled!

    Outrageously YUMMY! It was so dang easy... I'm really looking forward to experimenting with this a little further.

    Thanks for sharing this recipe Dr. P!!!

    4 replies

    Wow, that's beautiful! I never would have thought of using that pan! I love seeing that you've taken it to another level. Now share it with somebody who doesn't cook and give 'em some confidence. (I just remembered--I've used blueberry filling, too.DId I mention that?)

    Will do!  You know, this recipe reminds me of a Dutch Baby recipe I tweaked into a savory pie... here.

    I'm envisioning the "crust" on this cobbler sans sugar... with a creamy chicken-veggie filling for an easy chicken pot pie.  There are so many variations a person could create... and I'm suddenly very hungry!!! ;-P~

    Well, I'm learning something tonight. I never heard of a Dutch Baby, but I do love a good chicken pot pie.

    That's what I love about Instructables... ya learn something new everyday! ;-)

    btw... I'm afraid this recipe is very addictive. I've already made another cobbler with peaches (and blueberries) by popular demand!

    This cobbler looks wonderful! I'll definitely be baking it soon!

    4 replies

    You'll like it. You can use canned pears or apple pie filling or cherry pie filling, too.

    No kidding? I have apple and cherry pie filling in my pantry.  

    Decisions, decisions!

    I'm telling you, it's so easy you don't want anybody to watch you make it. And don't stir all the ingredients together when you put them into the baking dish. It's just melted butter, flour/milk/sugar concoction on top of that, then fruit on top of that. The crust will swell over the top of the fruit. Keep me posted!

    I'll post pictures! ;-)

    I've used this exact recipe for years... it is fairly wonderful!

    One recommendation; about 15 minutes before it is done, sprinkle a light coating of granulated sugar on the soft but mostly baked crust. It will melt a bit into the crust, but also caramelize ... it adds a subtle but unique texture and flavor.

    4 replies

    How about cinnamon/sugar ? Sprinkle a little on top or with the peaches...

    Mmmmm. I might just make this again tonight and add the sugar AND cinnamon! Thanks!

    And I thought my mother made it up--are you my brother???

    The sugar on top sounds interesting. Does it add some crunch?

    I've found over the years a ton of secret one of a kind recipes can be found in someone else's kitchen too! I learned it from my mom nearly 30 years ago... haven't changed it a bit since then.

    Yes, the sugar adds a bit of a crunch, but doesn't interfere with the overall txture of the cobbler as a whole...

    It's failsafe, unless you undercook it. (Don't do that.)