Peach Cobbler With Canned Peaches

This recipe is great for those special occasions when you have family gatherings, holidays or pot luck meals and need to prepare something fast but also delicious. It is easy to prepare and your family will love it.

Most recipes call for fresh peaches that you have to cut, peel and cook which takes extra time. Most of us are short of time these days and need recipes that we can prepare quickly especially on short notice.

You can make a smaller amount if you want by using only one can of peaches and cut the measurements in half; use a square baking dish instead of a rectangle size.

If you use frozen peaches, I would thaw them in the microwave before putting them into the pan. Any water that comes off the peaches should be drained so it doesn't make your cobbler soupy. About four cups of frozen peaches should work.

Cobblers are America's comfort food made by our ancestors when they had a bounty of fruit from trees or bushes. It's almost a pie but with less work. I imagine they wanted to make a pie but were short of time from canning all that fruit so they did a quicky pie version that they could throw together and feed hungry kids and men who were tired from working in the fields.

In the autumn many fruit trees as well as vegetables from their gardens ripened all at once. They spent days picking, canning and storing food for the winter. Early on they didn't have freezers so the only way they could keep all that food from spoiling was canning or drying. Some, like root vegetables could be stored in a cellar but most had to be put up in jars.

Today we are lucky, all we have to do is go to the store and buy a can or frozen bag of peaches or any other fruit. I think we should all grow some of our own food at least once to appreciate the work and effort that goes into producing food for our world.

What is the difference between a cobbler and a pie?

A pie usually has two crusts and is in a pie pan or plate. There are, however, pies with only a bottom crust, usually pudding type pies.

A cobbler is in a baking dish, usually square or rectangle and only has one crust; sometimes just a bottom crust but most usually a top crust. Cobblers are more rustic looking in nature and not terribly pretty but always yummy.

The biggest difference as far as I can tell is a cobbler is square or rectangle and a pie is round. I have heard people refer to a cobbler as pie and they would still be correct because it's pretty close even though cobbler crust is typically more like a biscuit and not as thin as a pie crust.

I say typically because I have seen some cobbler recipes that call for a rolled out crust very much like a pie, you just put it in a square baking dish instead of a pie tin.

Have I thoroughly confused you yet?