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Peach Cobbler

Adapted from Paula Deen

Lynn's Kitchen Adventures


  1. I am enjoying your blog and appreciate all your work. However! I tried this recipe last night, and I’m wondering if you perhaps use more flour or a different size pan when you make this? I love the idea, for sure…

  2. Hi! I tried this again with real self-rising flour instead of baking powder + flour, and it worked much better! Thanks 🙂

  3. Can I make this with regular flour and alter the recipe somehow?

    • @Rebecca, You can make self rising flour but I do not remember the exact ratio. I have done it before with other recipes. If you look online for self rising flour you will find out how to do it. BUT if you read previous comments someone said that it does not work as well as self rising flour. I hope that helps.

  4. Thanks Lynn!

  5. I just made this peach cobbler recipe, using self rising flour plus all the ingredients. It didn’t turn out for me. The top did not brown, the melted butter was in empty areas in the pan. I baked it for an hour, then gave up and took it out of the oven.The top looks like a swedish pancake before its flipped over, sides were crispyn after so much time in the overn. I did use 1% milk and a store brand butter. But one thing I have a question on: how much heavy syrup do you use? I used almost the amount that came in the can. This was a disaster. I tried finding it on Paula Deen’s site to re-check the ingredients but it was not there. I will need to go out now and buy ingredients to make my good ol standby, one that always comes out-Strawberry Pie. I need this for a potluck tomorrow. Curious about the first post: Kaylea, how did yours look?

    • @May, I am sorry that this recipe did not work for you. This recipe came from a Paula Deen cookbook so I am not sure it is online. It is the correct measurements according to the cookbook and I have made this many times. I am curious how old your self rising flour is? Self rising flour contain leavening like baking powder that can go bad and not rise properly. I do use all the syrup on the that is in the 28 ounce can of peaches. Again I am sorry that it did not work for you.

    • @May, I did actually find the recipe on the a different site online and it comes from the same Paula cookbook I got it from. I hope that helps.

  6. Pam Kutner says

    making this for up coming event. peeling the peaches now, but can I freeze the cobbler? my daughter (who knows paula from savannah) said I should freeze peaches and make it for the day. my daughter is a fantastic vegetarian cook; coming home from barcelona, spain for grandma’s 90th b-day. I would like to freeze this yummy dessert.

    • I have never frozen the cobbler before so I am not sure. I might change the texture a little. I think your daughter may be right, it might be best to make it the day you need it.

  7. I just made this peach cobbler for my family and OMG was it delicious. The best peach cobbler I’ve ever had and I’m not just saying that because I made it. I altered the recipe just little. I used 1/2 cup of brown and 1/2 cup of white sugar and added a teaspoon of cinnamon in the crust mixture. I also added a tablespoon of vanilla, a dash of nutmeg and cinnamon to the peaches. I only used 1/3 cup of the syrup and the cobbler turned out wonderfully sweet. I’d brought some ice cream to “a la mode” it but, the cobbler was so good by itself, we opted to save it for sundays!

  8. Can you double this recipe in a larger pan?


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