Easy Peach Cobbler

This classic Southern dessert comes together quickly with pantry staples and a can of peaches. Buttery, warm, and sweet with a hint of cinnamon, it's perfect for weeknight treats or impromptu gatherings.

Why You'll Love This Recipe

• Only 6 ingredients — everything you probably already have in your pantry

• No mixing bowl needed for the topping — just whisk and pour

• One pan — minimal dishes, maximum flavor

• That magical self-saucing effect — the butter rises up through the batter as it bakes, creating a golden, cobbler topping with a gooey, saucy bottom

• Ready in under an hour — perfect for last-minute dessert cravings

• Warm, comforting, and nostalgic — tastes like a hug from your grandmother
  

  A Few Notes on the Ingredients

  Peaches — use canned sliced peaches in heavy syrup or juice. The juice is important — it helps create that delicious, saucy layer at the bottom. Don't drain them! If you're using fresh peaches, you'll need about 3 cups of sliced peaches, cooked briefly with 1/4 cup of sugar and a splash of lemon juice before adding to the cobbler.

  
  

  Butter — unsalted is best, but salted works too. Just skip the extra pinch of salt if you're using salted butter. The butter melts in the pan while the oven preheats, creating that signature cobbler base.

  
  

  Sugar — regular granulated sugar sweetens the batter perfectly. If you prefer a deeper flavor, you can substitute half the sugar with brown sugar — it adds a subtle caramel note.

  
  

  Milk — whole milk gives the richest texture, but 2% works just fine. The milk combines with the butter and flour to create the soft, cake-like topping.

  
  

  Flour — all-purpose flour is all you need. No specialty flours required here.

  
  

  Baking powder — this is what makes the batter rise into that light, fluffy topping. Make sure it's fresh!

  
  

  Cinnamon — optional but highly recommended. That warm, spicy note is what makes peach cobbler taste like peach cobbler.

  
  

  What You'll Need

  1 can (15 ounces) sliced peaches, with juice

  
  

  1/2 cup butter (1 stick)

  
  

  1 cup all-purpose flour

  
  

  1 cup granulated sugar

  
  

  1 cup milk

  
  

  2 teaspoons baking powder

  
  

  1 pinch salt

  
  

  Cinnamon (optional, for sprinkling)

  
  

  How to Put It Together

  1. Preheat and prepare. Preheat your oven to 350°F. Place the butter in a 9x9-inch (or 8x8-inch) baking pan and put it in the oven while it preheats. The butter will melt completely — this is exactly what you want.

  
  

  2. Make the batter. In a medium bowl, whisk together the flour, sugar, milk, baking powder, and salt until smooth. The batter will be thin — that's intentional. Don't overmix, just get it combined.

  
  

  3. Pour the batter. Carefully remove the pan from the oven (it's hot!). Pour the batter directly over the melted butter — do not stir. The batter will pool on top of the butter, and the two layers will magically swap places as it bakes.

  
  

  4. Add the peaches. Spoon the peaches and their juice evenly over the batter. Do not stir. The peaches will sink slightly during baking, creating that beautiful fruit layer.

  
  

  5. Sprinkle with cinnamon. Dust the top with cinnamon if you're using it. A light sprinkle is all you need.

  
  

  6. Bake. Bake for 38-44 minutes, or until the top is golden brown, puffed up, and bubbly around the edges. The cobbler is done when the top is set and a toothpick inserted into the topping comes out clean.

  
  

  7. Cool slightly. Let the cobbler rest for 5-10 minutes before serving. It will be molten hot straight from the oven!

  
  

  The Magic of No-Stir Cobbler

  Here's what happens while this bakes — and it's honestly a little bit of kitchen magic:

  
  

  The batter goes in first, on top of the butter. The peaches go on top of the batter. As it bakes, the butter rises up through the batter, the batter rises up around the peaches, and everything bakes into a golden, bubbly cobbler with a crispy edge, a soft cake-like top, and a gooey, saucy bottom.

  
  

  The key is: DO NOT STIR.

  
  

  I know it's tempting. I know you want to mix it all together. But trust the process. The layers will do their thing, and you'll end up with a perfect cobbler every time.

  
  

  Variations We've Tried

  Berry cobbler — substitute the peaches with 2 cups of fresh or frozen blueberries, blackberries, or raspberries. Toss with 1/4 cup of sugar and a squeeze of lemon juice before adding to the batter.

  
  

  Apple cobbler — use 3 cups of peeled, sliced apples tossed with 1/4 cup of sugar and 1 teaspoon of cinnamon. Cook briefly on the stovetop before adding to the batter.

  
  

  Spiced version — add 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves to the batter along with the cinnamon.

  
  

  Brown sugar twist — substitute 1/2 cup of the granulated sugar with brown sugar for a deeper, caramel-like flavor.

  
  

  Nuts on top — sprinkle 1/2 cup of chopped pecans or walnuts over the top before baking for a little crunch.

  
  

  Gluten-free — use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but still delicious.

  
  

  Tips for Success

  Don't stir! This is the most important rule of this cobbler. Stirring will mix the butter into the batter and you'll lose that magical layered effect.

  
  

  Use a glass or ceramic pan. These materials distribute heat more evenly than metal pans. If you only have a metal pan, reduce the oven temperature by 25°F and check for doneness a few minutes earlier.

  
  

  Check for doneness. The cobbler should be golden brown and bubbling around the edges. A toothpick inserted into the topping should come out clean (not into the fruit layer).

  
  

  Let it rest. The cobbler needs a few minutes to set up. If you serve it piping hot, the sauce will run everywhere. Give it 5-10 minutes for the sauce to thicken slightly.

  
  

  Double the recipe for a crowd. A 9x13-inch pan doubles this recipe perfectly — just increase the baking time to 45-50 minutes.

  
  

  What to Serve With It

  Classic: A scoop of vanilla ice cream — the cold, creamy ice cream against the warm, sweet cobbler is pure perfection.

  
  

  Southern-style: A dollop of whipped cream or a drizzle of heavy cream over the top.

  
  

  Indulgent: A scoop of butter pecan or cinnamon ice cream.

  
  

  Simple: A cup of hot coffee or cold glass of milk on the side.

  
  

  Leftovers

  Refrigerator: Store leftovers covered in the refrigerator for 3-4 days. The cobbler will soften as it sits, but it's still delicious.

  
  

  Reheating:

  
  

  Microwave — individual servings for 20-30 seconds until warm

  
  

  Oven — cover with foil and warm at 325°F for 10-15 minutes

  
  

  Freezing: This cobbler freezes well for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating. The texture of the topping may soften slightly, but it's still delicious.

  
  

  One Last Thing

  There's something about peach cobbler that feels like summer — even if you're making it in January with a can of peaches from the pantry. It's simple, it's warm, and it somehow manages to taste like a lazy afternoon on a front porch.

  
  

  The first time I made this version, I couldn't believe how easy it was. No rolling out dough, no fussing with a pastry cutter, no worrying about whether my crust would turn out flaky. Just whisk, pour, and bake. The hardest part was waiting for it to cool enough to eat.

  
  

  My grandmother used to make peach cobbler every summer when the peaches were at their peak. She'd stand at the counter, sleeves rolled up, flour dusted across her apron, and I'd watch her work her magic. This recipe reminds me of her — not because it's the same one she used, but because it captures that same feeling of comfort and love.

  
  

  So whether you're serving this after a weeknight dinner, bringing it to a potluck, or just treating yourself on a quiet evening, know that you're making something special.

  
  

  Prep time: 10 minutes

  Cook time: 38-44 minutes

  Total time: ~50 minutes

  Servings: 6

  Calories: ~310 kcal per serving

  
  

Oven Baked 5-Ingredient Amish Pork Loin Macaroni

 

Oven-Baked 5-Ingredient Amish Pork Loin Macaroni Casserole

This Pork Loin Macaroni Casserole is a creamy, hearty five-ingredient dinner made with no-boil macaroni, tender pork loin, onion, mushroom soup, and milk. Everything bakes together in one dish for an easy comfort-food meal with plenty of leftovers.

Why You'll Love This Recipe

• Only 5 ingredients — simple pantry staples, no special shopping trips

• No boiling pasta — the macaroni cooks right in the casserole

• One dish — minimal prep, minimal cleanup

• Hearty and filling — a complete meal in one pan

• Great for leftovers — tastes even better the next day

• Budget-friendly — feeds a crowd without breaking the bank
  

A Few Notes on the Ingredients

• Pork loin — choose a boneless pork loin and cut it into roughly 1-inch cubes. This size is important — too large and the pieces won't cook through; too small and they'll dry out. I like to trim off any large pieces of fat, but leave a little for flavor. If you're in a pinch, boneless pork chops work too — just cube them up the same way.

  Elbow macaroni — straight from the box, no boiling required! This is the magic of this recipe. The pasta absorbs the creamy liquid as it bakes, so there's no extra pot to wash. I use regular elbow macaroni, but any small pasta shape — shells, rotini, or cavatappi — works just as well.

  Onion — a small onion, finely chopped, adds a subtle savory depth without overpowering the dish. If your family isn't big on onions, you can dice them extra fine or even use onion powder (about 1 teaspoon) instead.

  Cream of mushroom soup — this is the backbone of the creamy sauce. Use the condensed kind, and don't add water — the milk does the work. If you're not a mushroom fan, cream of chicken or cream of celery soup work beautifully as substitutes.

  Milk — whole milk gives the richest, creamiest result, but 2% works just fine. I wouldn't go lower than 2% — skim milk won't give you that luxurious texture you're after.

What You'll Need

• • 1 1/2 pounds pork loin, cut into 1-inch cubes

  • 2 cups dry elbow macaroni (straight from the box)

  • 1 small onion, finely chopped

  • 2 cans (10.5 ounces each) condensed cream of mushroom soup (no water added)

  • 2 1/2 cups milk (whole milk or 2%)

How to Put It Together

• 1. Preheat and prepare. Heat the oven to 350°F. Lightly grease a 9x13-inch glass casserole dish with cooking spray or a little butter.

  2. Layer the pasta and onion. Spread the dry elbow macaroni across the bottom of the prepared dish in an even layer. Scatter the finely chopped onion evenly over the top.

  3. Add the pork. Arrange the raw pork loin cubes evenly over the macaroni and onion. Try to distribute them so everyone gets a fair share of meat.

  4. Make the sauce. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Don't worry if it's a little lumpy at first — keep whisking until it's mostly smooth.

  5. Pour and press. Pour the soup mixture evenly over everything. Press down any macaroni pieces that are climbing up the sides — they need to be submerged in the liquid to cook properly.

  6. Cover and bake. Cover the dish tightly with aluminum foil. Bake for 1 hour.

  7. Uncover and finish. Remove the foil and bake for another 15 to 20 minutes, uncovered, until the pork is cooked through, the macaroni is tender, and the top has a nice golden color.

  8. Check the pasta. If the pasta near the middle is still firmer than you'd like, add a splash of milk, cover the dish again, and bake another 10 minutes.

  9. Rest and serve. Let the casserole rest for 10 minutes before serving so the creamy sauce can settle. This step is important — it allows the sauce to thicken and the flavors to meld.

Variations We've Tried

• Cheesy version — stir in 1 cup of shredded cheddar cheese right before the final 15 minutes of baking. Or sprinkle it on top during the last 5 minutes for a golden, bubbly cheese crust.

  Veggie-packed — add 1 cup of frozen peas, chopped broccoli, or sliced mushrooms along with the onion. No need to thaw — just toss them in frozen.

  Herb boost — stir 1 teaspoon of dried thyme, parsley, or Italian seasoning into the soup mixture for extra flavor.

  Crispy topping — sprinkle buttered breadcrumbs or crushed crackers over the top during the last 10 minutes of baking for a crunchy finish.

  Spicy kick — add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.

  Mushroom lovers — sauté 8 ounces of sliced fresh mushrooms with the onion before adding to the casserole.
  

Tips for Success

• Don't skip the resting time. The casserole needs those 10 minutes to set up. If you cut into it right away, the sauce will run everywhere. Patience pays off.

  Make sure the pasta is submerged. Any macaroni peeking above the liquid will stay hard and crunchy. Press it down before baking — I use the back of a spoon for this.

  Check for doneness. Pork loin is fully cooked when it reaches an internal temperature of 145°F. If you have a meat thermometer, this is a great time to use it.

  Adjust baking time if needed. Ovens vary. If your casserole is browning too quickly, tent it loosely with foil. If the pasta isn't done after the full time, add a splash more milk, cover, and give it another 10 minutes.

  Use a glass dish. Glass or ceramic bakes more evenly than metal for this type of casserole. If you only have a metal pan, reduce the temperature by 25°F and check for doneness a little early.
  

What to Serve With It

• This casserole is a complete meal on its own, but if you're feeding a crowd or just want a little something extra:

  • A simple green salad with vinaigrette

  • Roasted green beans or steamed broccoli

  • Crusty bread or dinner rolls

  • A side of applesauce or coleslaw
    

Leftovers

• • Refrigerator: Store leftovers covered tightly in the refrigerator for about 3-4 days. The flavors actually meld and improve overnight.

    Reheating:

    • Microwave — individual portions with a small splash of milk if they seem dry

    • Oven — cover the casserole dish with foil and warm in a 350°F oven until heated through

    Freezing: I don't recommend freezing this casserole after baking. The pasta can become mushy when thawed. If you want to freeze it, assemble everything up to the baking step, cover tightly, and freeze unbaked. Thaw overnight in the refrigerator before baking.

One Last Thing

• • This is the kind of recipe that reminds me why I love comfort food. It's unpretentious, it's filling, and it somehow tastes like someone spent hours in the kitchen even though it's just a handful of ingredients thrown together in a dish.

    The first time I made this, I was skeptical about the "no-boil" pasta. Wouldn't it come out crunchy? Wouldn't the sauce be watery? But I trusted the recipe, and when I pulled that golden, bubbly casserole out of the oven, I was sold. The macaroni was perfectly tender, the pork was juicy, and the creamy sauce had thickened into something absolutely delicious.

    My family now asks for this on cold evenings when everyone needs a little warming up. It's become one of those meals that just feels like home. Prep time: 10 minutes
    Cook time: 1 hour 20 minutes (covered 1 hour, uncovered 15-20 minutes)
    Rest time: 10 minutes
    Total time: 1 hour 30 minutes
    Servings: 6
    Calories: ~535 kcal per serving

 

Cinnamon Donut Bread

This moist and tender loaf brings all the nostalgic flavors of a cinnamon sugar donut, with none of the deep frying. A sugary cinnamon topping finishes it off just right — crusty, sweet, and absolutely irresistible.

Why You'll Love This Recipe

• All the donut flavor, none of the fuss — no frying, no yeast, no mess

• Simple ingredients — everything you probably already have in your pantry

• One bowl, minimal cleanup — easy enough for a weekday treat

• Perfect for breakfast, brunch, or dessert — or just snacking straight from the pan

• That crackly sugar crust — the topping bakes into a delightfully crunchy layer that mimics a fresh donut
  

  A Few Notes on the Ingredients

  Butter — use unsalted butter, softened to room temperature. Don't try to substitute margarine here — the butter is what gives this bread its rich, tender crumb. And please, don't microwave it to soften it in a hurry. Cold butter won't cream properly, and melted butter will change the texture entirely. Let it sit out for about an hour before you start.

  Sugar — granulated sugar gives the bread its sweetness and helps create that tender crumb. The topping sugar is what gives you that classic donut crunch.

  Eggs — room temperature eggs blend more smoothly into the batter. If you forgot to take them out of the fridge, just place them in a bowl of warm water for 5-10 minutes.

  Milk — whole milk gives the richest texture, but 2% works in a pinch. Avoid skim milk — it won't give you that moist, tender crumb you're after.

  Cinnamon — don't be shy here. We use cinnamon in the batter and in the topping because the double dose is what gives this bread that undeniable donut-shop flavor. Use good-quality ground cinnamon — it makes a difference.

  Baking powder — this is your leavening agent. Make sure it's fresh! Old baking powder will leave you with a dense, flat loaf.

  What You'll Need

  For the Bread

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup whole milk

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1 tbsp ground cinnamon

  For the Topping

  • 1/4 cup granulated sugar

  • 1 tsp ground cinnamon

  How to Put It Together

  1. Preheat and prepare. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with butter or non-stick spray. For extra insurance, line the bottom with a strip of parchment paper — it makes removal a breeze.

  2. Cream the butter and sugar. In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. The mixture should look pale and creamy. Don't rush this step — it's what gives the bread its tender texture.

  3. Add the eggs and vanilla. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula between additions. Stir in the vanilla extract until combined.

  4. Add the milk. Gradually add the milk, mixing until combined. The mixture will look a little curdled at this point — that's completely normal, don't panic.

  5. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of cinnamon. Make sure everything is evenly distributed.

  6. Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. This is the most important step! Mix until you no longer see streaks of flour, then STOP. Overmixing will develop the gluten too much and give you a tough, rubbery bread instead of a tender, donut-like crumb.

  7. Fill the pan. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

  8. Make the topping. In a small bowl, mix together 1/4 cup of sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter. Don't be shy — really cover the top.

  9. Bake. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and beautifully crackled from the cinnamon sugar topping.

  10. Cool. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (If you try to take it out too soon, it might fall apart.)
  

  Variations We've Tried

  Glazed version — whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla. Drizzle over the cooled bread for an extra donut-shop feel.

  Apple cinnamon — fold in 1 cup of finely chopped apples (peeled) for a fruity twist. Add them right before pouring the batter into the pan.

  Nutty twist — add 1/2 cup of chopped pecans or walnuts to the batter for a little crunch.

  Brown butter version — brown the butter before creaming it with the sugar. It adds a nutty, caramelized depth that's absolutely divine.

  Extra cinnamon swirl — before adding the topping, swirl an extra tablespoon of cinnamon sugar through the batter with a knife for a marbled effect.

  Chocolate chip — fold in 1/2 cup of mini chocolate chips for a sweet surprise in every bite.
  

  Tips for Success

  Don't overmix! I know I said it already, but it bears repeating. Overmixing is the number one way to ruin a quick bread. Mix until the flour just disappears, then stop.

  Check your baking powder. If your bread doesn't rise, it's almost always because your baking powder is old. Replace it every 6 months for best results.

  Use a light-colored pan. Dark pans absorb more heat and can cause the outside to brown too quickly while the inside stays undercooked. If you only have a dark pan, reduce the oven temperature to 325°F and check for doneness a few minutes earlier.

  Let it cool before slicing. I know it's tempting to cut into that warm, cinnamon-scented loaf right away, but patience pays off. Hot bread is fragile and will crumble. Wait at least 20-30 minutes for clean slices.

  Store properly. This bread stays moist for days if stored in an airtight container at room temperature.
  

  What to Serve With It

  • A pat of butter melted into a warm slice

  • A drizzle of honey or maple syrup

  • A cup of hot coffee or tea

  • A tall glass of cold milk (the classic donut pairing)

  • A fruit compote or jam on the side

  Leftovers

  This bread keeps beautifully in an airtight container at room temperature for 3-4 days. If it starts to dry out, warm a slice in the microwave for 10 seconds — it'll taste fresh-baked again.

  You can also freeze this bread! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight at room temperature or warm slices straight from the freezer in the microwave.

  One Last Thing

  The first time I made this bread, I was skeptical. Could a loaf really capture the magic of a freshly fried cinnamon donut? I pulled it out of the oven, and the smell alone answered that question. That crackly cinnamon crust, the tender crumb, the way it practically melts in your mouth — it's everything you love about a donut, just in a slightly more respectable form.

  This is one of those recipes that disappears fast. If you're bringing it to a brunch or potluck, you might want to make two. Trust me on this.
  Prep time: 15 minutes
  Cook time: 50-60 minutes
  Servings: 8-10 slices
  Calories: ~320 per slice (estimate)