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1-2-3 Peach Cobbler

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Course: Dessert
Cook Time: 30 minutes
Servings: 8 squares


  • 8-inch square dish


  • ½ tsp. ground cinnamon
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. cornstarch
  • 1 cup peach nectar
  • ¼ cup pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
  • 2 16-ounce cans of peaches, packed in juice, drained, (or 1¾ pounds, fresh, sliced)
  • 1 Tbsp. tub margarine
  • 1 cup dry pancake mix
  • cup all-purpose flour
  • ½ cup sugar
  • cup fat free evaporated milk
  • ½ tsp. nutmeg
  • 1 Tbsp. brown sugar
  • Nonstick cooking spray (as needed)


  • Preheat oven to 400°F.
  • Combine cinnamon, vanilla, cornstarch, peach nectar, and juice in saucepan over medium heat.
  • Stir constantly until mixture thickens and bubbles.
  • Add sliced peaches to mixture.
  • Reduce heat and simmer for 5–10 minutes.
  • In another saucepan, melt margarine and set aside.
  • Lightly spray 8-inch-square glass dish with cooking spray.
  • Pour hot peach mixture into dish.
  • In another bowl, combine pancake mix, flour, sugar, and melted margarine.
  • Stir in milk.
  • Quickly spoon this mixture over peach mixture.
  • Combine nutmeg and brown sugar.
  • Sprinkle mixture on top of batter.
  • Bake for 15–20 minutes or until golden brown.
  • Cool and cut into eight squares.
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