Old-Fashioned Chicken Supper Casserole

Tender chicken, eggs, and mushrooms baked in a rich homemade cream sauce.

This simple chicken supper casserole comes from a time when home-cooked meals were meant to stretch ingredients, comfort the family, and make good use of what was already in the kitchen.

My mother often simmered a whole chicken slowly on the stove, turning it into several meals. Dishes like this one were a natural result of that kind of practical cooking. Tender chicken was layered with hard-cooked eggs and mushrooms, then covered in a creamy homemade sauce and baked until warm and bubbling.

It isn’t a fancy meal, but it is deeply satisfying. Recipes like this quietly fed families for generations, especially when served with mashed potatoes, warm biscuits, and simple vegetables from the garden.

This dish is a lovely way to honor those practical, loving meals that made the most of simple ingredients.

Ingredients:

3 lbs. chicken (whole or pieces)
3 hard cooked eggs
1 (6 oz.) can mushrooms, drained
2 Tbs, butter
2 Tbs. flour
1 c. chicken broth
1 c. cream
salt and pepper to taste

Directions:

Preheat the oven to 350°F and lightly grease a 1½-quart casserole dish.

Place the chicken in a large saucepan and add enough water to cover it. Bring to a boil, then reduce the heat to low and simmer gently for 2½ to 3 hours, or until the chicken is very tender and pulls easily from the bone.

Remove the chicken from the pot and allow it to cool slightly. Remove the meat from the bones and cut or shred it into bite-sized pieces.

Layer one-third of the chicken in the prepared casserole dish. Add one-third of the sliced eggs and one-third of the mushrooms. Repeat the layers two more times until all the ingredients are used.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly golden.

Gradually whisk in the chicken broth, followed by the cream. Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer and cook for 5 to 10 minutes, stirring often, until it thickens slightly. Season with salt and pepper to taste.

Pour the sauce evenly over the layered chicken mixture.

Cover the casserole with a lid or foil and bake for 35 minutes, or until the dish is heated through and bubbling.

Allow the casserole to rest for a few minutes before serving.

Tips for Best Success:

• Simmer the chicken gently so it stays tender and juicy.
• If the sauce thickens too much before pouring, add a tablespoon or two of broth to loosen it.
• Let the casserole rest briefly before serving so the sauce settles.
• A deeper casserole dish helps prevent bubbling over while baking.

Variations and Substitutions:

• Use leftover roasted chicken or rotisserie chicken to save time.
• Add cooked rice or buttered noodles to make the casserole more filling.
• Frozen peas or diced carrots can be added for extra vegetables.
• For extra flavor, stir a handful of shredded cheddar cheese into the sauce before baking.

Serving Suggestions:

This casserole shines as the centerpiece of a simple, comforting meal. Serve it with:

• Creamy mashed potatoes (perfect for soaking up that sauce)
• Buttermilk biscuits or soft dinner rolls
• Green beans (buttered, or slow-simmered with bacon)
• Stewed tomatoes or applesauce for a touch of sweetness
• A simple garden salad with vinegar dressing  Buttermilk biscuits or soft dinner rolls are perfect alongside.
• Green beans, stewed tomatoes, or applesauce add a nice balance to the richness of the dish.
•  Serve it with creamy mashed potatoes or buttered egg noodles to soak up the sauce
• A simple garden salad with a light vinaigrette completes the meal beautifully.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat in a 325°F oven until warmed through or microwave individual portions.

Freezing:
The casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use leftover chicken instead of cooking a whole chicken?
Yes. About 4–5 cups of cooked chicken works perfectly in this recipe.

Can I use fresh mushrooms instead of canned?
Yes. Sauté about 1 cup of sliced mushrooms in a little butter before layering them in the casserole.

Can I add vegetables to this dish?
Absolutely. Peas, carrots, or celery blend nicely with the creamy sauce.

What type of cream works best?
Heavy cream or whipping cream creates the richest sauce, but half-and-half also works well.

Mom’s Thrifty Potato Casserole

Old-fashioned potato casserole layered with peas, onions, cheddar cheese, and homemade cream of mushroom sauce. 

 Buying condensed soups isn’t as budget-friendly as it once was, and my mom knew that long before it became common conversation. When she was short on time, she’d reach for a store-bought can—but when she had a few extra minutes, she made her own cream of mushroom soup from scratch. It was simple, hearty, and full of flavor.

This casserole-style dish is one of those comforting meals that fed a family well without fuss. Thinly sliced potatoes, onions, peas, and cheese come together with a creamy mushroom base to create a warm, satisfying supper—proof that homemade doesn’t have to be complicated to be delicious.

Ingredients:  

1 onion, cut in half and thinly sliced
5–6 potatoes, peeled and thinly sliced
1/2 tsp. salt
1 package (10 ounces) frozen peas
2 c. shredded sharp cheddar cheese, divided
1/4 c. butter
1 (8-ounce) can mushrooms, drained and finely chopped
1/3 c. flour
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. salt
1 cup chicken broth
1 cup milk

Directions:

Preheat the oven to 350°F. Lightly grease a 9 × 13-inch casserole dish or similar 3-quart baking dish.

In a medium saucepan over medium-low heat, melt the butter. Add the chopped mushrooms, garlic powder, onion powder, pepper, and salt. Cook for 2–3 minutes, stirring occasionally, until fragrant.

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 1 minute to remove the raw flour taste.

Slowly pour in the chicken broth while stirring constantly to prevent lumps. Gradually add the milk, continuing to stir until smooth.

Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring often, until the sauce thickens to a creamy consistency. Remove from heat and set aside.

Layer one-fourth of the sliced potatoes in the bottom of the prepared baking dish. Top with one-fourth of the sliced onions and sprinkle lightly with salt and pepper. Scatter one-fourth of the frozen peas over the top.

Spoon one-fourth of the mushroom sauce evenly over the vegetables and sprinkle with 1/2 cup of the shredded cheddar cheese.

Repeat the layers three more times, finishing with the remaining cheese on top.

Cover the dish with a lid or foil and bake for 45–50 minutes, or until the potatoes are tender.

Remove the foil and continue baking for another 10–15 minutes, until the casserole is bubbly and lightly golden on top.

Allow the casserole to rest for about 5 minutes before serving.

Tips for Best Success:

• Slice the potatoes thin and evenly so they cook at the same rate.
• If the potatoes are sliced thicker, the casserole may need an additional 10 minutes of baking time.
• Stir the sauce constantly when adding the broth and milk to keep it smooth and lump-free.
• Let the casserole rest briefly after baking so the sauce thickens slightly before serving.

Variations and Substitutions:

• Ham or bacon can be added for a heartier casserole.
• Cheddar cheese can be replaced with Monterey Jack, Colby, or a cheese blend.
• Fresh mushrooms can be used instead of canned if desired.
• Add cooked ground beef or diced chicken to turn this into a complete meal.
• Frozen mixed vegetables can be used instead of peas.

 Serving Suggestions:

This casserole pairs well with roasted chicken, baked pork chops, or meatloaf.

Serve it alongside a crisp green salad or steamed green beans for balance.

It also works well as a hearty vegetarian main dish with warm dinner rolls on the side.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat individual portions in the microwave or warm the casserole in a 325°F oven until heated through.

Freezer:
This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions:

Can I use fresh mushrooms instead of canned?
Yes. Use about 1 cup of finely chopped fresh mushrooms and sauté them in the butter until softened.

Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Do I need to thaw the peas first?
No. Frozen peas can be added directly to the casserole.

What potatoes work best?
Russet or Yukon Gold potatoes both work well for this dish.

Why are my potatoes still firm?
They may have been sliced too thick. Thin slices cook more evenly and absorb the sauce better.

Classic Homemade Funnel Cakes

Crispy, golden carnival-style funnel cakes dusted with powdered sugar — an easy homemade treat that brings the fair to your kitchen.

When winter settles in and the fairgrounds are quiet, there’s no reason you can’t bring a little carnival magic into your own kitchen. Funnel cakes are one of those nostalgic treats that instantly transport you back to warm summer nights, bright lights, and powdered sugar-dusted fingers.

This homemade funnel cake recipe is simple to make with pantry staples and comes together quickly. Light, crispy on the outside, and tender on the inside.  These funnel cakes are perfect for a cozy weekend treat, a fun family dessert, or anytime you’re craving a taste of the carnival—no ticket required.

Ingredients:

3 large eggs
1/4 c. sugar
2 c. milk
1 tsp. vanilla
3 2/3 c. flour
2 tsp. baking powder 
1/2 to 1 tsp. cinnamon
1/2 teaspoon salt
1/4 tsp. nutmeg
Vegetable oil for frying

Directions:

Line a baking sheet with paper towels and set aside.

In a medium bowl, whisk together the eggs and sugar until well blended. Slowly pour in the milk and vanilla, whisking until smooth and fully combined.

Add the flour, baking powder, cinnamon, salt, and nutmeg. Whisk until the batter is smooth and creamy, with no large lumps. The batter should be pourable but not thin — similar to pancake batter.

In a large cast iron pot, Dutch oven, or heavy saucepan, pour in about 2 inches of vegetable oil. Heat the oil to 375°F.
(If using a deep fryer, follow the manufacturer’s instructions.)

Pour about 1/4 to 1/2 cup of batter into a funnel, squeeze bottle, or measuring cup. If using a funnel, keep your finger over the opening until ready to pour.

Hold the funnel several inches above the hot oil. Release the batter in a slow, circular or spiral motion, allowing it to fall into the oil. Fry for about 2 minutes per side, or until golden brown.

Carefully remove the funnel cake with tongs or a slotted spoon and place it on the prepared baking sheet to drain.

Repeat with remaining batter.

Serve warm, topped with powdered sugar or cinnamon sugar.

Notes:

If the batter feels too thick, you can add 1–2 tablespoons of milk to loosen it slightly.

Fry one funnel cake at a time to avoid overcrowding and temperature drops.

Tips for Best Success:

• Use a thermometer to keep the oil around 375°F for the best crispy texture.
• If the batter seems too thick, add 1 to 2 tablespoons of milk to loosen it slightly.
• Fry one funnel cake at a time, so the oil temperature stays consistent.
• Hold the funnel several inches above the oil to create the classic lacy pattern.
• Drain funnel cakes briefly on paper towels so they stay crisp.

Variations and Substitutions:

• Cinnamon Sugar Funnel Cakes. Skip powdered sugar and sprinkle with cinnamon sugar instead.
• Chocolate Drizzle. Top with chocolate syrup, Nutella, or melted chocolate.
• Fruit Topping. Add sliced strawberries, peaches, blueberries, or apple pie filling.
• Ice Cream Dessert. Serve warm funnel cakes with a scoop of vanilla ice cream.
• Spiced Funnel Cakes. Increase the cinnamon or add a pinch of pumpkin pie spice for a warm flavor.

Serving Suggestions: 

These funnel cakes are wonderful on their own, but even better dressed up.

• Classic Fair Style: Powdered sugar or cinnamon sugar.
• Fruit & Cream: Warm funnel cake topped with sliced strawberries or peaches. Add whipped cream or vanilla ice cream
• Chocolate Lovers: Drizzle with chocolate syrup or Nutella.
• Sprinkle with mini chocolate chips
• Extra Special:  Ice cream + chocolate drizzle + powdered sugar. Finish with chopped nuts or caramel sauce.
• Family Night Idea:  Set out toppings and let everyone build their own funnel cake.

How to Store

Funnel cakes are best enjoyed fresh and warm.

If you have leftovers, allow them to cool completely and store them in an airtight container at room temperature for up to one day.

To reheat, place them in a 350°F oven for about 5 minutes or warm them in an air fryer for a few minutes to help restore their crispness.

Frequently Asked Questions:

Can I make the batter ahead of time?
Yes. The batter can be mixed and refrigerated for several hours. Stir well before using.

What if I don’t have a funnel?
You can use a squeeze bottle, measuring cup, or even a plastic bag with the corner snipped off.

Can funnel cakes be made in an air fryer?
Traditional funnel cakes require frying to achieve the crispy texture, so they do not work well in an air fryer.

How do I know when the oil is ready?
The oil should reach 375°F. If you do not have a thermometer, drop a small amount of batter into the oil. If it sizzles and rises to the top quickly, the oil is ready.

Why are my funnel cakes greasy?
The oil may be too cool. Make sure the oil temperature stays around 375°F.

Easy Homemade Cinnamon Bread (Mom’s Recipe)

A soft, cinnamon-swirled quick bread that fills the house with cozy bakery smells

This cinnamon bread is one of those recipes that instantly makes a house feel like home. It comes straight from my mom’s recipe box, and it’s the kind of bread she could make on a whim—yet it always tasted like she’d been baking all day. The sweet cinnamon swirl, soft crumb, and buttery richness make it perfect for breakfast, brunch, or an afternoon treat with coffee.

It’s also a wonderful bread to have on hand for unexpected company. Serve it warm, sliced thick, and watch it disappear. Simple ingredients, familiar flavors, and that unmistakable cinnamon aroma make this a recipe worth keeping and sharing.

Ingredients:

Cinnamon Sugar Mixture:
2/3 c. white or brown sugar
2 tsp. cinnamon

Batter:
1 c. butter, softened
2 c.white or brown sugar
2 eggs
2 c. buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 c. flour
2 tsp. baking soda
3/4 tsp. salt

Directions

Preheat the oven to 350°F. Grease two loaf pans and set aside.

Prepare the cinnamon sugar.
In a small bowl, stir together the sugar and cinnamon. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, mixing well.

Slowly stir in the buttermilk (or milk mixture) until smooth and well combined.

Add the flour and baking soda, mixing just until combined. Do not overmix.

Divide half of the batter evenly between the two prepared loaf pans.
Sprinkle about 3/4 of the cinnamon sugar mixture evenly over the batter in each pan.

Spoon the remaining batter evenly over the cinnamon sugar layer.

Sprinkle the remaining cinnamon sugar over the tops. Using a knife, gently cut through the batter in a loose, wavy motion to create a swirl—do not stir.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pans for about 20 minutes, then carefully remove and transfer to a wire rack to cool completely.

Tips for Best Success:

• Don’t overmix the batter—this keeps the bread tender.
• Use room temperature ingredients for smoother mixing.
• Swirl gently to keep distinct cinnamon layers.
• If browning too quickly, tent loosely with foil for the last 10 minutes.
• Let cool before slicing, so the swirl sets properly.

Variations and Substitutions:

• Brown sugar version: Use brown sugar for deeper, caramel-like flavor.
• Add nuts: Stir in ½–1 cup chopped walnuts or pecans.
• Glaze option: Drizzle with a simple powdered sugar glaze.
• Raisin cinnamon bread: Add ½ cup raisins to the batter.
• Lighter version: Reduce sugar slightly (to about 1½ cups) if desired.

Serving Suggestions:

• Serve warm with butter
• Toast slices for breakfast
• Pair with coffee or tea
• Add a light glaze for a dessert-style treat
• Great for brunch spreads or gifting

How to Store:

• Room temperature: Store wrapped for up to 3 days
• Refrigerator: Up to 5 days (may dry slightly)
• Freezer: Wrap tightly and freeze up to 2 months
• To reheat: Warm slices in microwave or toaster

Frequently Asked Questions:

Is this a yeast bread?
No, this is a quick bread—no yeast required.

Can I use milk instead of buttermilk?
Yes, add 2 tablespoons vinegar or lemon juice to 2 cups milk.

Why is my bread dense?
Overmixing or too much flour can cause density.

Can I make this in one loaf?
Yes, but increase baking time and monitor doneness.

Can I reduce the sugar?
Yes, slightly, though it may affect moisture and sweetness.

Beef Bourguignon, Just Like Mom Made

This recipe is lovingly inspired by my mom, who turned garden vegetables and simple ingredients into warm, comforting meals for our family.

This Beef Bourguignon is more than just a comforting stew — it’s a dish filled with memories of home. My mom made this often, especially when the weather turned cool, using vegetables she grew herself in her garden. There was something special about watching her cook, knowing the carrots and herbs had been picked with care and love.

She believed in slow cooking and simple ingredients, letting time do the work. The beef simmered until tender, the vegetables softened just right, and the sauce became rich and full of flavor. It was the kind of meal that warmed you from the inside out and brought everyone to the table.

Today, this recipe remains a family favorite. Whether you prepare it on the stove top or adapt it for the slow cooker, it’s a dish meant to be shared — perfect for quiet evenings, Sunday suppers, and making new memories while honoring old ones.

My mom made this stew often, especially when the weather turned cool. She cooked with what she had — vegetables from her garden, affordable cuts of meat, and a whole lot of love. This dish reminds me that the best meals don’t come from fancy ingredients, but from care and intention.

Ingredients: 

5 slices bacon, finely chopped
3 Lb. beef chuck cut to 1 inch cubes

salt and pepper to taste
1 c. red cooking wine
2 c. beef broth or chicken broth
1/2 c. tomato sauce
1/4 c.soy sauce
1/4 c. flour
3 garlic cloves, finely chopped
2 Tbs. fresh thyme, finely chopped (or 2 tsp. dried tyrme)
5 medium carrots, cut into rings
1 Lb. potatoes cut into bite sized pieces
8 oz.  fresh mushrooms sliced or 1 can sliced mushrooms
fresh chopped parsley for garnish (Optional) 

 

Directions:

In a cast iron Dutch oven, cook the chopped bacon over medium-high heat for 5–7 minutes, or until crisp. Transfer the bacon to a paper towel–lined plate. Once cool enough to handle, crumble and set aside.

Season the beef cubes generously with salt and pepper. Add the beef to the Dutch oven (working in batches if needed) and brown for 2–3 minutes per side. Remove the beef and place it with the bacon.

Reduce the heat to medium. Sprinkle the flour into the Dutch oven, stirring it into the remaining fat. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Slowly pour in the red wine, stirring and scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.

Gradually stir in the beef broth, tomato sauce, and soy sauce. Bring the mixture to a gentle simmer.

Return the beef and bacon to the Dutch oven. Add the garlic, thyme, carrots, potatoes, and mushrooms. Stir well to combine.

Cover with a lid, reduce heat to low, and cook low and slow for 2½–3 hours, or until the beef and vegetables are tender.

Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.

This is a forgiving, home-style stew — if you’re missing an ingredient or need to make a small swap, it will still turn out warm, comforting, and delicious. 

Notes: 

Wine Substitution:
Don’t worry if you don’t have red wine on hand. You can replace it with an equal amount of beef broth. For a little extra depth, stir in 1 tablespoon balsamic vinegar or red wine vinegar.
Another mild option is beef broth with 1 teaspoon Worcestershire sauce, which adds richness without acidity.

Fresh vs. Canned Mushrooms:
Fresh mushrooms give the best texture and flavor, but canned sliced mushrooms work just fine in a pinch.  If using canned mushrooms, you may drain them to keep the sauce rich and thick. My mom often added them just as they were, letting the stew slowly simmer into something wonderful.

Make It Ahead:
This stew tastes even better the next day after the flavors have had time to meld. Simply reheat gently on the stove top.

Slow Cooker Option:
After browning the bacon and beef and thickening the sauce, everything can be transferred to a slow cooker and cooked on LOW for 7–8 hours.

Tips for Best Success:

• Brown the beef well for deeper flavor
• Cook in batches to avoid steaming instead of browning
• Low and slow cooking makes the beef tender
• Stir occasionally to prevent sticking
• Let the stew rest a few minutes before serving to thicken

 Variations and Substitutions:

• No wine: Use extra broth plus 1 tablespoon vinegar or Worcestershire sauce
• No potatoes: Serve over mashed potatoes, noodles, or rice
• Vegetables: Add pearl onions or celery
• Herbs: Use dried herbs if fresh aren’t available
• Gluten-free: Use cornstarch instead of flour

Serving Suggestions: 

• Beef Bourguignon is hearty and satisfying, so simple sides work best:
• Crusty bread or warm dinner rolls – perfect for soaking up the rich sauce
• Buttered egg noodles or mashed potatoes – for an extra comforting meal
• Steamed green beans or roasted Brussels sprouts – to add a fresh balance
• Simple side salad with a light vinaigrette – keeps the meal from feeling heavy
• For a cozy touch, serve this stew family-style straight from the Dutch oven, sprinkled with fresh parsley and paired with warm bread at the table.

How to Store:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze up to 3 months
• Reheat: Warm gently on the stovetop, adding broth if needed

Frequently Asked Questions:

Can I make this in a slow cooker?
Yes. After browning the meat and building the sauce, cook on LOW for 7–8 hours.

Do I have to use wine?
No, broth with a splash of vinegar or Worcestershire works well.

Why is my beef tough?
It likely needs more cooking time—this dish benefits from slow simmering.

Can I make this ahead of time?
Yes, it often tastes even better the next day.

Can I use a different cut of beef?
Chuck roast works best, but other stew meats can be used.

Old-Fashioned Peach Cobbler

A simple, comforting peach cobbler with a golden crust and sweet, juicy filling

 

I can still remember the summer months when my mother would bring home fresh peaches and bake her homemade peach cobbler. It was a special treat for our family, especially after long days when Dad came home tired from hauling gravel. A warm dish of old-fashioned peach cobbler on the table had a way of making everything feel a little better.

Back then, the peaches always seemed to taste better — or maybe it was just my mom’s simple, from-scratch cooking that made everything so good. Those are the kinds of food memories that stay with you long after the dishes are done.

Although peach cobbler is often thought of as a summer dessert, this easy recipe can be enjoyed any time of year. Fresh peaches are wonderful when they’re in season, but canned peaches work beautifully, and home-canned peaches make it even more special.

Served warm, with a scoop of vanilla ice cream or a dollop of whipped cream melting over the top, this peach cobbler feels right at home at the end of a Sunday supper. It’s a simple, comforting dessert made with just a few pantry ingredients — the kind that invites you to gather around the table and make sweet memories of your own.

Ingredients:

2–3 cups sliced peaches (fresh or canned, drained)
2 c. sugar, divided
1 c. flour
2 tsp. baking powder
1/8 tsp. salt
6 Tbs. butter, melted
3/4 to 1 c. milk
Whipped cream or ice cream, optional

Directions:

Preheat oven to 350°F.  9-inch square baking dish

In a bowl, combine sliced peaches with 1 cup of sugar. Stir gently and set aside to allow the juices to form.

In a separate bowl, whisk together the remaining 1 cup of sugar, flour, baking powder, and salt. Create a well in the center and add 3/4 cup milk. Whisk until smooth and similar to pancake batter, adding more milk if needed.

Pour melted butter into the bottom of a baking dish.

Carefully pour the batter over the butter. Do not stir.

Spoon the peaches and some of their juices evenly over the batter. Again, do not stir.

Place the baking dish on a cookie sheet or over foil to catch any drips.

Bake for about 45 minutes, or until puffed and golden brown. The batter will rise around the fruit as it bakes.

Serve warm with whipped cream or ice cream, if desired. 

Tips for Best Success:

• Do not stir after layering—this creates the cobbler texture
• Use ripe, flavorful peaches for best results
• If using canned peaches, drain well to avoid excess liquid
• Place pan on a baking sheet to catch overflow
• Let cobbler rest 10–15 minutes before serving to set 

Serving Suggestions:

• Serve warm with vanilla ice cream
• Add a dollop of whipped cream
• Pair with coffee or tea
• Enjoy as a comforting dessert after a family meal 

How to Store:

Refrigerator: Cover and store up to 4 days 

Reheat: Warm in oven or microwave before serving

Freezer: Can be frozen up to 2 months (texture may soften slightly)

Frequently Asked Questions:

Why didn’t I stir the batter and fruit?
This creates the classic cobbler texture, with the batter rising around the fruit.

Can I use canned peaches in syrup?
Yes, but you may want to reduce the sugar slightly.

Why is my cobbler too runny?
Too much liquid from the fruit or underbaking can cause this.

Can I double the recipe?
Yes, use a larger baking dish and adjust baking time as needed.

Can I use frozen peaches?
Yes, thaw and drain them first.

Mom’s Old-Fashioned Peach Cobbler

This easy, old-fashioned peach cobbler is a comforting homemade dessert made with fresh or canned peaches and simple pantry ingredients. Perfect any time of year.

I can still remember the summer months when my mother would bring home fresh peaches and bake her homemade peach cobbler. It was a special treat for our family, especially after long days when Dad came home tired from hauling gravel. A warm dish of old-fashioned peach cobbler on the table had a way of making everything feel a little better.

Back then, the peaches always seemed to taste better — or maybe it was just my mom’s simple, from-scratch cooking that made everything so good. Those are the kinds of food memories that stay with you long after the dishes are done.

Although peach cobbler is often thought of as a summer dessert, this easy recipe can be enjoyed any time of year. Fresh peaches are wonderful when they’re in season, but canned peaches work beautifully, and home-canned peaches make it even more special.

Served warm, with a scoop of vanilla ice cream or a dollop of whipped cream melting over the top, this peach cobbler feels right at home at the end of a Sunday supper. It’s a simple, comforting dessert made with just a few pantry ingredients — the kind that invites you to gather around the table and make sweet memories of your own.

Ingredients:

2–3 cups sliced peaches (See Notes)
2 c. sugar, divided
1 c. flour
2 tsp. baking powder
1/8 tsp. salt
5 Tbs. butter, melted
3/4 to 1 c. milk
Whipped cream or ice cream, optional

Directions:

Preheat oven to 350°F.  9-inch square baking dish

In a bowl, combine sliced peaches with 1 cup of sugar. Stir gently and set aside to allow the juices to form.

In a separate bowl, whisk together the remaining 1 cup of sugar, flour, baking powder, and salt. Create a well in the center and add 3/4 cup milk. Whisk until smooth and similar to pancake batter, adding more milk if needed.

Pour melted butter into the bottom of a baking dish.

Carefully pour the batter over the butter. Do not stir.

Spoon the peaches and some of their juices evenly over the batter. Again, do not stir.

Place the baking dish on a cookie sheet or over foil to catch any drips.

Bake for about 45 minutes, or until puffed and golden brown. The batter will rise around the fruit as it bakes.

Serve warm with whipped cream or ice cream, if desired. 

Tips for Best Success:

• Do not stir after layering—this creates the cobbler texture
• Use ripe, flavorful peaches for best results
• If using canned peaches, drain well to avoid excess liquid
• Place pan on a baking sheet to catch overflow
• Let cobbler rest 10–15 minutes before serving to set 

Serving Suggestions:

• Serve warm with vanilla ice cream
• Add a dollop of whipped cream
• Pair with coffee or tea
• Enjoy as a comforting dessert after a family meal 

How to Store:

Refrigerator: 
Cover and store up to 4 days 

Reheat: 
Warm in oven or microwave before serving

Freezer: 
Can be frozen up to 2 months (texture may soften slightly)

Frequently Asked Questions:

Why didn’t I stir the batter and fruit?
This creates the classic cobbler texture, with the batter rising around the fruit.

Can I use canned peaches in syrup?
Yes, but you may want to reduce the sugar slightly.

Why is my cobbler too runny?
Too much liquid from the fruit or underbaking can cause this.

Can I double the recipe?
Yes, use a larger baking dish and adjust baking time as needed.

Can I use frozen peaches?
Yes, thaw and drain them first.