{"id":1719,"date":"2026-05-07T15:21:04","date_gmt":"2026-05-07T15:21:04","guid":{"rendered":"https:\/\/siliconvalleymovingpost.com\/?p=1719"},"modified":"2026-05-07T15:21:04","modified_gmt":"2026-05-07T15:21:04","slug":"recipe-this-peach-cobbler-is-as-easy-as-pie-even-easier-3","status":"publish","type":"post","link":"https:\/\/siliconvalleymovingpost.com\/?p=1719","title":{"rendered":"Recipe: This peach cobbler is as easy as pie \u2013 even easier"},"content":{"rendered":"<div><p><strong>By Carla Vigos<\/strong><\/p>\n<p><strong>Laguna Woods Globe columnist<\/strong><\/p>\n<p>I recently cooked a full Southern dinner for many people, and the peach cobbler was the favorite of the five dishes served.<\/p><p>Read more <a href=\"https:\/\/siliconvalleymovingpost.com\/?p=1718\">Laguna Niguel\u2019s iconic Ziggurat building up for sale again<\/a><\/p>\n<p>It\u2019s an easy dessert to make, and it has a piecrust topping, but without actually making a piecrust.<\/p>\n<p>Yes, it has a lot of butter, but that\u2019s what makes this recipe stand out.<\/p>\n<div><ul><div><div><li><div>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" alt=\"Carla Vigos, Laguna Woods Globe cooking columnist (Courtesy photo)\" class=\"wp-image-398\" height=\"1024\" src=\"https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3a3166a924c5931c3ae568ae5d251f70-765x1024.webp\" width=\"765\" srcset=\"https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3a3166a924c5931c3ae568ae5d251f70-765x1024.webp 765w, https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3a3166a924c5931c3ae568ae5d251f70-224x300.webp 224w, https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3a3166a924c5931c3ae568ae5d251f70-768x1028.webp 768w, https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3a3166a924c5931c3ae568ae5d251f70-1148x1536.webp 1148w, https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3a3166a924c5931c3ae568ae5d251f70-1530x2048.webp 1530w, https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3a3166a924c5931c3ae568ae5d251f70.webp 1557w\" sizes=\"auto, (max-width: 765px) 100vw, 765px\" \/><\/figure>\n<div>Carla Vigos, Laguna Woods Globe cooking columnist\n(Courtesy photo)\n<\/div><\/div><\/li><li><div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" alt=\"Peach cobbler is a quintessential Southern dessert, and it\u2019s especially...\" class=\"wp-image-399\" height=\"567\" src=\"https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3c0ca03553fd390eecf071c10ee81a88.webp\" width=\"680\" srcset=\"https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3c0ca03553fd390eecf071c10ee81a88.webp 680w, https:\/\/siliconvalleymovingpost.com\/wp-content\/uploads\/2026\/05\/3c0ca03553fd390eecf071c10ee81a88-300x250.webp 300w\" sizes=\"auto, (max-width: 680px) 100vw, 680px\" \/><\/figure>\n<div>Peach cobbler is a quintessential Southern dessert, and it\u2019s especially tasty with vanilla ice cream. Laguna Woods Globe cooking columnist Carla Vigos has an easy recipe.\n(Courtesy of Jeff Sinclair)\n<\/div><\/div><\/li><\/div><\/div><\/ul><div><div>Carla Vigos, Laguna Woods Globe cooking columnist\n(Courtesy photo)\n<\/div><span>Expand<\/span><\/div><\/div>\n<p>It\u2019s best to use canned peaches in heavy syrup because fresh peaches will make the dish watery.<\/p>\n<p>Serve the cobbler with ice cream or just as is. It just might become a favorite of yours to take to a potluck or serve at a dinner party.<\/p>\n<p>For questions or comments, email cjvigos@yahoo.com.<\/p> <div>\n<\/div>\n<h4>Southern Peach Cobbler<\/h4>\n<p>INGREDIENTS<\/p>\n<p>4 15-ounce canned peaches, in heavy syrup<\/p>\n<p>5 tablespoons melted butter<\/p>\n<p>21\/2 teaspoons lemon juice<\/p> <div>\n<\/div>\n<p>2 teaspoons vanilla extract<\/p>\n<p>1\/8 teaspoon of salt<\/p>\n<p>TOPPING<\/p>\n<p>2 cups flour<\/p>\n<p>11\/2 cups sugar<\/p>\n<p>2 teaspoons baking powder<\/p>\n<p>1 teaspoon cinnamon<\/p>\n<p>Pinch of nutmeg<\/p>\n<p>1\/2 teaspoon of salt<\/p>\n<p>One cup melted butter<\/p>\n<p>Optional vanilla ice cream<\/p>\n<p>DIRECTIONS<\/p>\n<p>Preheat oven to 400 degrees.<\/p>\n<p>Pour four cans of drained peaches into a 9\u00d713 baking pan. Next, add back 9 ounces of the syrup.<\/p>\n<p>Add the melted butter, lemon juice, vanilla extract and salt to the peaches. Mix to combine.<\/p><p>Read more <a href=\"https:\/\/siliconvalleymovingpost.com\/?p=1717\">Status Update: Restaurants, retailers sign leases at The Canopy in Irvine<\/a><\/p>\n<p>In a separate bowl, add the flour, sugar, baking powder, cinnamon, pinch of nutmeg and salt. Mix well.<\/p>\n<p>Spoon the flour mixture over the top of the peach cobbler, making sure to cover the top evenly using the back of a large spoon. Smooth out the mixture to the edges.<\/p>\n<p>Now drizzle melted butter over the top of the flour mixture.<\/p>\n<p>Bake for 15 minutes at 400 degrees, then reduce temperature to 375 and continue to bake for 50 minutes or until the top is golden brown.<\/p>\n<p>Let cool at least a half hour to an hour before serving because the topping sets up as it cools to resemble the piecrust.<\/p><p>Read more <a href=\"https:\/\/siliconvalleymovingpost.com\/?p=1716\">Status Update: Trader Joe\u2019s moving in Laguna Niguel; Bella Terra getting new tenants<\/a><\/p>\n<p>Serve with ice cream and enjoy.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>It has a piecrust topping, but without having to make a piecrust<\/p>\n","protected":false},"author":1,"featured_media":397,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,3],"tags":[],"class_list":["post-1719","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-verified-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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