Tricia Yearwood’s 5-Ingredient Peach Cobbler Is a Gem You Can Make Year-Round

If social media is giving you FOMO about galavanting through an organic peach orchard in a floppy sun hat with your matching gingham-clad children contributing ripe, rosy fruit to the Toto basket from "The Wizard of Oz," listen closely. You can bake with the canned stuff and still go full peach this summer. We'll call it "fresh-picked straight outta your pantry. " 

My very sweet neighbor recently left a great big jar of peach halves on top of my car with a giant red bow on it—in full view of peach season. I smuggled it into my apartment, thinking I'd stash it away, but I secretly became a fan of my syrup-covered loot. (OK, I promise to rejoin LA farmers market society for the strawberries, local honey, and Delmy’s Pupusas.)

Canned peaches are picked in their prime—why mess with greatness (and a vegetable peeler, or weevils and pits)?

Why I Love Trisha Yearwood's Peach Cobbler

Feeling those easy-breezy vibes, Trisha Yearwood’s Easy Peach Cobbler lets you off the ripe peach-finding hook with canned peaches and just a few other ingredients that taste completely homemade and barely need any prep. Realizing I could easily eat the whole thing myself, I split it up between a few of my neighbors in Hollywood, who all reacted with "OMG, I love peach cobbler!" This version is so good, it tastes like home no matter where you're from.

I didn't grow up with cobbler (my Pennsylvania crowd was about those crumbles and pies), but I love the caramelized edges, the soft, spongy middle, and those juicy bursts of fruit. Of course, it has to be served warm with something cool and creamy.

Tips for Making Trisha Yearwood's Peach Cobbler

• Don't have self-rising flour? No sweat. Add 1 1/2 teaspoons baking powder and 1/8 teaspoon salt to the same amount of all-purpose flour. 
• Add some texture. Before popping the cobbler in the oven, I top it with Demerara sugar to secure that sweet, crunchy topping you'd elbow your grandma out of the way for (you know what I mean).
• Brown that butter. If you have an extra five minutes, take it the extra mile for some added nuttiness. (Full bragging rights are possible—here's how to get there.)

• Go à la mode. Zero people could be mad about Cool Whip or a scoop of vanilla ice cream, but I tried Trisha's homemade whipped cream method, which came together in 15 minutes using my trusty electric hand mixer and a chilled bowl. I then topped that with a luxurious maple butter drizzle you can make in 2 minutes.
• Keep that sticky, sweet syrup. Don't trash your drained peach juices! Save it like Trisha's dad does and use it to zhuzh up sweet tea.
• Dessert for breakfast. If you have any leftovers (doubtful, but still), add a scoop of cottage cheese in the AM and treat yourself.