Cantaloupe Peach Cobbler

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:
Cooking Method: Barbecue


1 ripe cantaloupe, seeded, peeled, cubed
1 can(s) large, peaches - drained
1/2 c sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla
1/2 stick butter
1 pinch salt
1 stick butter (to be melted in pan during preparation)
1 c flour, self rising
1 c sugar
1 c milk
1 tsp vanilla
1/4 tsp cinnamon

The Cook

Melissa Johnson Recipe
Cooked to Perfection
Clifton, TN (pop. 2,694)
Member Since Aug 2010
Melissa's notes for this recipe:
This is a delicious cobbler for anyone who isn't crazy about peaches! It's perfect for summertime and it's easier to fix than you think. It can be doubled, tripled, and quadrupled very easily. The taste will AMAZE you! I hope you all enjoy it!
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Kitchen Crew
Warm cantaloupe?! Turns out it's amazing! I sure never would have thought it up by myself, so thank goodness for Melissa. We just loved this recipe.


Combine all cobbler ingredients in large saucepan. Cook till fruit is softened and sauce is slightly thickened. Remove from heat. Make sure you taste after combining and heating the ingredients. You may need to add more sugar or seasonings but it will all depend on your taste.
Place 1 stick of butter in 13 x 9 pan and heat in 350 deg oven till melted. As this is melting, mix topping.
Mix together all topping ingredients till smooth. If topping is too thick, add more milk till thinned.
Pour fruit into pan over melted butter. Pour topping over fruit. Sprinkle with sugar if desired. Bake at 350 deg till golden brown and bubbly. Remove from oven and serve while warm. Can top with whipped cream or ice cream.

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user Cilla Walker cillawalker - Oct 20, 2012
This sounds so yummy and delicious. Definitely going to try this!
user Kitchen Crew JustaPinch - May 1, 2013
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - May 1, 2013
I shared a photo of this recipe. View photo
user Kitchen Crew JustaPinch - May 1, 2013
Surprising and delicious... Congrats on your second Blue Ribbon recipe, Melissa!

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