My great aunt baked this 4 ingredient sweet treat every summer to keep spirits high during hard times. A bubbling, golden crust that proves the best desserts are the simplest.

This 4-ingredient peach cobbler is the kind of sweet, simple dessert that shows up when times are tough and you still want to make folks feel cared for. My great aunt baked this every summer, when peaches were cheap and money was tight, and the smell of that bubbling fruit and golden crust could turn a hard day around. It uses pantry basics, comes together in minutes, and bakes up into a rustic, glass-dish cobbler that looks and tastes like pure comfort.

Serve this cobbler warm right out of the glass baking dish, with a big spoon so everyone can dig into the bubbling peaches and golden crust. A scoop of vanilla ice cream or a dollop of whipped cream on top melts into the warm juices and makes it feel extra special. It’s lovely with coffee after dinner, or with a cold glass of milk for the kids. If you’re stretching it to feed a crowd, add a simple green salad and a light supper beforehand, then let this be the cozy, shared dessert that brings everyone back to the table.

Servings: 6-8

1/2 cup (1 stick) unsalted butter

Preheat your oven to 350°F (175°C). Place the stick of butter in a 9x13-inch glass baking dish and set the dish in the oven while it heats, just until the butter is completely melted. Keep an eye on it so it doesn’t brown too much.

While the butter melts, stir together the self-rising flour and granulated sugar in a medium bowl. Pour in the milk and whisk or stir gently until the batter is mostly smooth. A few small lumps are fine.

Carefully remove the hot glass baking dish from the oven and set it on a heat-safe surface. Tilt the dish gently so the melted butter coats the bottom evenly.

Pour the batter over the melted butter in the glass dish. Do not stir. The butter will float around the batter a bit, and that’s exactly what helps form the rustic, golden crust.

Open the canned peaches and pour them, along with all their syrup, evenly over the batter. Again, do not stir. Just try to spread the peaches out so there’s fruit in every scoop.

Place the dish back into the oven and bake for 40–50 minutes, or until the top is puffed, golden brown, and the peach juices are bubbling up around the edges. The center should look set, not liquidy.

Remove from the oven and let the cobbler rest for at least 10–15 minutes so the juices thicken slightly and the crust settles. Serve warm, scooping down through the golden crust to get plenty of bubbling peaches in each portion.

If you don’t have self-rising flour, you can make a quick substitute: for every 1 cup of all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. This keeps you at four core ingredients while still getting that nice lift in the crust. For a slightly less sweet cobbler, use one can of peaches in juice and one can in heavy syrup, or drain a little of the syrup before pouring it in. If your family likes extra fruit, you can tuck in a handful of fresh peach slices on top of the canned peaches when they’re in season. For picky eaters, cut the peaches into smaller pieces so they’re easier to eat, and serve the cobbler with ice cream to make it feel like a sundae. To keep the crust from getting too dark, check it at the 35-minute mark and loosely tent with foil if needed. Food safety tips: Always use a sturdy, oven-safe glass baking dish and avoid placing a hot glass dish directly on a cold or wet surface to prevent cracking—set it on a dry towel or trivet. Be careful when handling the dish, as glass holds heat; use thick oven mitts and let the cobbler cool until it’s warm, not scorching, before serving, especially to children. Refrigerate leftovers within 2 hours, cover the dish tightly, and enjoy within 3–4 days, reheating portions gently in the oven or microwave until hot throughout.