One Cup Cobbler Pioneer Woman


One Cup Cobbler Pioneer Woman -One cup of this hearty and delicious cobbler will put a smile on your face and comfort you in ways you never knew possible. This is an easy dessert recipe that produces a lightly sweetened, subtly spiced, but still satisfying fruit filling that’s the complement to a cake-like and crumbly biscuit topping.

One Cup Cobbler Pioneer Woman Recipes


For a taste of the frontier, bake Ree Drummond’s Blackberry Cobbler from The Pioneer Woman on Food Network; it’s perfect served warm with cold ice cream.

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and/or ice cream, for serving


  • Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
  • In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
  • Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!


This came from “Ree” is an awesome person that is very talented. If only I could photograph the way she does. She makes ALL of her recipes look so yummy. I think some of her pics make some of us “foodies” drool. In the past I have substituted the blackberries for Strawberries (YUM!) and peach because those were the fruits I had on hand. Either way it was good and gone! I’m never not satisfied after trying one of her recipes. And they all make the house smell so good!

Provided by ChrissyVas

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup milk
1/2 cup butter
1 1/4 cups sugar
1 cup self-rising flour
2 cups blackberries (frozen or fresh or your favorite fruit)


  • Melt butter in a microwaveable dish. (Since Zaar is so picky it wouldn’t let me put or 1 stick of butter) Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish OR spray with either Bakers Joy or a non stick spray like Pam.
  • Now rinse and pat dry the blackberries, (in the ingredients section the amount should have said 2 generous cups of fruit, silly Zaar.). (Or your favorite fruit) Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle 1/4 cup (depending on how wid your pan is, you can get away with less) sugar over the top.
  • Bake in the oven at 350 degrees for 1 hour, or until golden brown and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
  • Let cool slightly and serve warm. Or dig in with a fork if you can’t wait, but make sure you have some vanilla ice cream and whip cream to put this cobbler over the edge! (Thn hit the gym in the morning cause this cobbler was worth every guilty minute of it).

Nutrition Facts : Calories 417.3, Fat 17.3, SaturatedFat 10.7, Cholesterol 46.4, Sodium 420.5, Carbohydrate 63.6, Fiber 3.1, Sugar 44, Protein 4.2

Pioneer Woman Peach Cobbler With Canned Peaches

Pioneer Woman Peach Cobbler With Canned Peaches

The Pioneer Woman Peach Cobbler With Canned Peaches recipe is an easy but delicious cobbler recipe perfect for any occasion. If you are looking for easy dessert recipes perfect for any occasion, you should try this one.

Why You’ll Love this Recipe

  • This is a simple oven-baked dessert that is ready to bake in minutes.
  • Alternatively, you can substitute your favorite fruit for the peaches.
  • You can eat it by itself or serve it with vanilla ice cream.
  • You can bring it to a potluck, serve it after dinner, or send it to a friend in a care package.
  • Possibly one of your new favorite cobbler recipes, or even one of your favorite desserts!
Pioneer Woman Peach Cobbler With Canned Peaches Ingredients
Pioneer Woman Peach Cobbler With Canned Peaches Ingredients

What’s the difference between cobbler, crisp, and crumble?

Cobblers, crisps, and crumbles are somewhat similar, but their toppings differ greatly. Cobbler has a topping made from biscuit dough or cake batter. Crisp has a topping that’s crumbly and crispy due to the oats that are used in it. Crumble has an oatless crumble topping.

Can I make Pioneer Woman Peach Cobbler With Canned Peaches with fresh peaches?

Yes, Using canned peaches makes the recipe much easier and faster. You can make this Pioneer Woman Peach Cobbler recipe with fresh peaches also. we have used canned peaches because the process is easier and quicker.

If you want to make Pioneer Woman Peach Cobbler with fresh peaches, first prepare the peach filling by following the steps below:

  1. Slice five large peaches and cook them with 3/4 cup sugar, 1/4 teaspoon salt, and a dash of cinnamon.
  2. Cook for a few minutes, or until the sugar completely dissolves, allow the filling to reach room temperature before using it in your recipe instead of canned peaches.

Should I peel my Canned Peaches for Pioneer Woman Peach Cobbler?

Peeling isn’t necessary with fresh peaches as long as the bake time is long enough for the peels to soften.

Peaches regularly top the “Dirty Dozen” list of most sprayed produce. If you decide not to peel, wash well with produce wash or vinegar water.

It is easiest to peel peaches by dipping them in boiling water for about 30 seconds, then plunging them into ice water to stop the cooking process. The ice water stops the cooking process, and the skins easily slip off.

Once peeled, combine them with a teaspoon of lemon juice before serving to prevent browning.

Pioneer Woman Peach Cobbler With Canned Peaches
Pioneer Woman Peach Cobbler With Canned Peaches

How to pick and prepare canned peaches?

I used a quart jar of our homemade canned peaches, though canned peaches from a commercial source will also be acceptable.

You can substitute fresh peaches or frozen peaches if canned peaches are not available. Bring frozen peaches to room temperature before baking, otherwise, your Pioneer Woman Peach Cobbler With Canned Peaches will take longer to bake.

You need to toss your sliced peaches with sugar in step one of the recipe because the sugar binds to the juice that comes out of the fruit.

Despite being drained, more juice will come out of the peaches as they sit with sugar on top. Go ahead and add the fruit, sugar, and juice mix to the batter.

If your cobbler is still soupy, add a tablespoon of cornstarch to the sugar before mixing again. (Very ripe fruit is often quite juicy.)

When are peaches in season?

Typically, peaches are harvested between May and August, which is why this dessert is usually a summer recipe. However, when you use canned peaches, you can make it any time of year!

If you prefer to use fresh peaches, that is totally fine too! Just use about 6 peaches sliced into small pieces, or about 4 cups sliced peaches.

What can I use instead of Canned Peaches for Pioneer Woman Peach Cobbler?

In case you don’t have peaches on hand, or if you have extra fruit that you want to add to the peaches, here are some of our favorites to substitute when making this Pioneer Woman Peach Cobbler recipe!

  • blackberries
  • blueberries
  • strawberries
  • pears
  • apples
  • cherries
Pioneer Woman Peach Cobbler With Canned Peaches
Pioneer Woman Peach Cobbler With Canned Peaches

How To Make Pioneer Woman Peach Cobbler With Canned Peaches?

  1. Start by preheating your oven to 350 degrees F.
  2. In a baking dish (around 9×13 inches), keep the butter stick. While the oven is preheating, place the pan in the oven until the butter is melted.
  3. Remove it from the oven. For dishes that are microwave-proof, you can also microwave them for a few seconds.
  4. Mix flour, baking powder, salt, sugar, and cinnamon powder in a bowl. Then, add milk and mix until smooth.
  5. Pour the batter over the melted butter.
  6. On top of the batter, pour the canned peaches and syrup. Evenly distribute the peaches over the batter. Be careful not to mix.
  7. In the preheated oven, bake at 180°C (350°F) for around 45-50 minutes.
  8. Serve with a dollop of ice cream or whipped cream.

What to Serve with Pioneer Woman Peach Cobbler With Canned Peaches?

This Pioneer Woman Peach Cobbler With Canned Peaches is delicious on its own, but if you’d like to serve it with something a little more special, you should consider:

  • Vanilla ice cream
  • Caramel or butterscotch drizzle
  • Sugared strawberries
  • Sprinkle cinnamon
  • Vanilla sauce
  • Sprinkle of brown sugar
  • Honey
  • Whipped cream
  • Maple syrup

Recipe Tips

  • Adding more peaches to the recipe will make your cobbler sweeter, but do not add more syrup.
  • With this recipe, you will get a cobbler that has nicely baked golden brown edges with a gooey center. This is the way I like my cobbler. Use only a small amount of syrup if you don’t want a gooey center
  • Adding more cinnamon to the peaches before baking will enhance their flavor.
Pioneer Woman Peach Cobbler With Canned Peaches
Pioneer Woman Peach Cobbler With Canned Peaches

FAQ Section

Can I leave peach cobbler out?

This Pioneer Woman Peach Cobbler With Canned Peaches dessert is best eaten fresh, as it will soften as is sits. Even the next day, it still tastes good, but not quite as good as fresh. It’s okay to leave leftovers, if any, on the counter for up to 24 hours. Refrigerate for longer storage.

How to store Pioneer Woman Peach Cobbler With Canned Peaches?

On warm days, the Pioneer Woman Peach Cobbler With Canned Peaches can be stored at room temperature for up to a day. To store for a longer period, wrap the dish with cling wrap or aluminum foil and keep it in the refrigerator. The cobbler will keep for 4-5 days, but before serving, reheat it in the microwave.

Is there a difference between Self-Rising Flour and All Purpose Flour?

Yes! With self-rising flour, you will already have a leavening agent, such as baking powder. It works well with this Pioneer Woman Peach Cobbler with Canned Peaches recipe because it takes one measurement out of the equation.

Are there substitutions for Self-Rising Flour?

Even if you don’t have self-rising flour, you can still make this easy Peach Cobbler recipe. Easy peasy, right? Just add a teaspoon of baking powder per 1 cup of flour.

Pioneer Woman Peach Cobbler With Canned Peaches
Pioneer Woman Peach Cobbler With Canned Peaches

How do you store leftover Pioneer Woman Peach Cobbler With Canned Peaches?

If you have Pioneer Woman Peach Cobbler With Canned Peaches leftovers, For a day, you can store it on the counter at room temperature in an airtight container, but it should be refrigerated if it will be longer than a day. If the dish is going to be out for more than a day, wrap it in aluminum foil or plastic wrap and store it outside.

How do I make Pioneer Woman Peach Cobbler with frozen peaches?

When thawed, add to the baking dish with the sugar and lemon juice. Let this sit while you prepare the batter. No prebaking is necessary.

Do I need to remove the peach skins?

Unless you prefer it, it’s not necessary since the skins soften enough when they bake. If you prefer to remove them for your Pioneer Woman Peach Cobbler With fresh peaches, Bring a large pot of water to a boil, carefully add the fruit, let it boil for 30 seconds, then transfer them to ice water to cool, and the skin will easily peel off.

Can i make Pioneer Woman Peach Cobbler With Canned Peaches vegan?

Pioneer Woman Peach Cobbler With Canned Peaches can be easily made vegan by replacing butter with margarine and milk with plant-based milk. Also, make sure that the sugar used is vegan.

The Pioneer Woman’ Ree Drummond’s Peach Cobbler Recipe

Ree Drummond’s peach cobbler recipe

To peel or not to peel peaches in peach cobbler?

One thing you might be curious about is whether it’s necessary to peel the peaches before making the cobbler. O’Brien says you don’t have to peel the peaches. “Your choice!” she says. “You don’t have to peel the peaches if you don’t want to, but you certainly can—it won’t make or break your cobbler either way. The skins will soften in the oven, so if you don’t have the extra time, no need to bother with peeling.”

Drummond starts by preheating the oven to 400 degrees and buttering a baking dish. Next, she combines peaches, two cups of sugar, ½ cup of all-purpose flour, lemon juice, and salt. Drummond prepares the cobbler topping in another bowl by combining flour, sugar, baking powder, and salt. She then adds three tablespoons of butter and three tablespoons of vegetable shortening or lard.

Ree Drummond’s blackberry cobbler

Drummond says blackberry cobbler goes well with pot roast. “It’s just a good, wholesome comfort food-filled meal,” she says on The Pioneer Woman show. “And blackberry cobbler is one of my favorites.” Drummond says she likes a cobbler that is more “cakey and poofy.” She jokes other kinds of cobblers are just “imposters.”

Drummond starts by adding one cup of self-rising flour, one cup of sugar, one cup of whole milk, and ½ stick of melted butter. She says she loves this cobbler so much because it has butter in it. She also likes that this recipe is so quick and easy to make. “And the sooner I can get cobbler in my mouth, the happier I am,” says Drummond.

Drummond pours the batter into a buttered baking dish. Drummond says the dish should be “generously buttered.” Next, she rinses a few blackberries and sprinkles them into the batter. She says there’s no need to dry the berries off. Drummond says the batter will “poof” and bake around the blackberries and it “turns into something not of this world.”

Toward the end of the baking process, Drummond sprinkles ¼ cup of sugar on top of the dessert. She says the sugar adds “crispness and sweetness.” Drummond prefers to serve her cobblers with freshly whipped cream, ice cream, or both. She bakes the cobbler for one hour at 350 degrees.

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