This recipe is part of Take the Pantry and Freezer Challenge series on this blog, and I made this in Week 1 of the challenge.


The Peach Cobbler recipe is very easy to make and yields a whole tray of dessert which can be enjoyed hot or cold with ice cream, whipped cream, custard or just plain. Tinned peaches go on special very often and so can be bought quite cheaply. While I don’t normally buy tinned peaches as we have a beautiful peach tree in our garden, I actually bought this large tin of peaches by mistake a while back – I thought I was picking up a large tin of apricot jam, which I use in baking, from the shelf! I only realised my mistake when I unpacked the groceries at home.


Normally I would just use peaches in this recipe but this time round I added a tin of mixed fruit (Fruit Cocktail) as I wanted it used up in this week’s Pantry and Freezer Challenge. This oh-so-easy to make Peach Cobbler still tasted great though and we enjoyed this dessert for a whole week. It can keep in the fridge for at least a few days.



1 large tin (800 gr.) Peaches, including syrup

1 tin (410 gr.) Fruit Cocktail, including syrup

1 ¾ cup Cake Flour

1 ½ cup Sugar

1 cup Milk

½ cup Margarine

2 Tsp. Baking Powder

1 Tsp. Cinnamon

½ Tsp. Cloves

¼ Tsp. Nutmeg




Chop all the fruit into small pieces, as you like. Add all the ingredients (including the syrup from the tins) to a bowl and mix well for about 2 minutes. Oil a 20x30cm tray with Spray ‘n’ Cook. Pour the batter into the tray and bake in a pre-heated oven at 180 C° for approximately 30 minutes (you will probably need to check, depending on the strength of your oven). Allow to cool and set a little before serving. Enjoy!


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