We love peach cobbler at my house. Usually, it is a seasonal dish for us that we only make when peaches are in season. Happily, I have found that using our canned peach pie filling in place of my fresh peaches is a divine replacement for those fresh peaches with the plus side being that we can have it all year long. In addition, this is yet another great way to use our canned peach pie filling. This peach pie cobbler is so heavenly that I will have to increase how much peach pie filling I make each year.
First, I usually melt one stick (1/2 cup) of butter in my 9 x 13-inch pan. I do this by placing it in the oven at 350 degrees. This not only melts the butter but preheats the oven as well. This can take a while so I gather all my ingredients while it is melting.
The next step is to create the batter. This is made by combining 1 cup of sugar, 1 egg and 2/3 cup of milk. After that is mixed, add 1 cup of flour, 2 teaspoons of baking powder and 1/4 teaspoon of salt. Mix this together well. If there are still small lumps in the batter it is no big deal. This is very similar to a cake batter.
With the butter melted it is time to add the batter to the 9x13 inch pan. Pour it directly into the center of the pan being careful not to mix it in with the butter. This is what gives it the crispy buttery sides.
The last ingredient is the peach pie filling. (You could use one from the store or here is our recipe link: https://www.wisdompreserved.life/peach-pie-filling) I have never tried a peach pie filling that I love as much as ours so I highly advise you to try it.
When adding the pie filling, put small amounts all over the batter. This makes it so there are lovely peaches in each bite.
This is then baked for 30-60 minutes at 350 degrees. (Mine is usually done closer to the 60-minute mark.) I recommend eating it while it is still hot. If you want to have ice cream with it, eat it on the side. The sweet creaminess is good with it but it tends to make it a little soggy if you put it on the top. It will still have good flavor but the crispy edges are the best part.
