This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it’s made with fresh or canned peaches so you can enjoy it all year round! It’s one of my favorite family recipes from my mom, and although I am bias, I think it’s the best of the best!
Peach Cobbler
Peach season is pretty much the best time of the year, am I right?! I love going to “pick your own” farms or buying a large box from a local vendor. Peaches are one of those things I could never get sick of! I have too many favorite peach recipes that I rotate through them each season, starting with my favorite homemade Peach freezer jam.
This peach cobbler recipe comes from my mom, and it is a family favorite recipe she made for us all the time growing up! The best part about it is that it literally takes 5 minutes to throw together! My mom often used a quart jar of homemade canned peaches, but you can also use fresh peaches!
How to easily peel peaches:
I’ve found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!
How to make Peach Cobbler:
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just a few minutes, until the sugar is dissolved and helped to bring out some juice from the peaches. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
- Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of ice cream, if desired.
How to store and reheat peach cobbler:
Peach cobbler is best enjoyed warm, right after it’s baked. Store leftover cobbler covered, in the fridge for 4-5 days.
To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it’s browning too much).
Tell me this isn’t the epitome of comfort food desserts?! A bowl of warm peach cobbler served with a small scoop of vanilla ice cream on top is seriously my idea of heaven.
Consider trying these popular peach recipes:
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This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round!
- 5 peaches , peeled, cored and sliced (about 4 cups)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 Tablespoons butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- ground cinnamon
Add the sliced peaches, sugar and salt to a saucepan and stir to combine.
*(If using canned peaches, skip to step 3)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Recipe Video
To substitute canned peaches, use 1 quart jar, undrained.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I first shared this recipe in August 2014. Updated July 2018.
meesh says
I made this recipe tonight and I followed it with no modifications using peaches I canned last year. I didn’t know if I should use that much of the syrup the peaches were in so I used part of it vs all of it. My cobbler was amazing!! Thanks for a great recipe!!
Etta reed says
I never made it this way it was great
Thanks
Marjorie Webb says
Looking forwards to trying this dessert
Demia Gillispie says
Cant wait to try!
Lily Lynn says
Hi Lauren,
I would like to make this for my Thanksgiving event and would like to double the recipe. Do you think it will be fine or are there any modifications for doubling the recipe?
Lauren Allen says
Hi Lily Lynn, that’s fine if you cook the recipe in two separate 9×13” pans. I worry the volume of the doubled recipe may be too much for one pan to handle. Otherwise you could buy one of those deeper aluminum (disposable) pans and cook it in that? It would probably take at least 10 minutes longer, or more to cook.
Lily says
I want to make this for a Thanksgiving gathering but need to double the recipe. Do I need to make any modifications to the recipe for doubling and would I need to increase the bake time? Can’t wait to try!
Lauren Allen says
I’m assuming you will cook it in two separate pans? (A double batch would probably overflow if all added to one 9×13” pan.)
Marta says
I’m making this for Thanksgiving for 18 people do I use all the juice from the can peaches? First time baking from scratch I I’m good cook but not a baker. Very nervous want to make a good impression. Thanks
Lauren Allen says
Hi Marta, for this recipe you would substitute one quart jar of canned peaches, undrained (so yes, use all of the juice from the can 🙂 ). This recipe makes about 9 servings. Hope everyone loves it!
Rose Rice says
Laura, this is the best Peace Cobbler I’ve ever made, my husband of 54yrs said it was the best one I’ve ever made and Thank you for the extra help, it’s delicious, have a Happy Thanksgiving 🦃🍁🍂 The Rice Family
Lisa says
Hello! Can this be assembled the day before and popped in the oven when ready to eat?
Lauren Allen says
Hi Lisa, I haven’t tried it, but I don’t think that would work well for this recipe! Sorry
Julie Howard says
I made it the day before and put into refrigerator because I don’t have 2 ovens. I cooled it off first and took it out the next day and warmed it up in oven. Even though my crust was dark, the cobbler was the best I have ever made!!!
Rose Rice says
Thankyou for this wonderful Peach Cobbler recipe, I’ve been with my husband for 54yrs and he said it’s the best one I’ve ever made. Easy and delicious and Lauren texted me back when I had a question, she’s wonderful just like her recipes! Thank you and Happy Thanksgiving 🦃🍁🍂
Rhonda says
I just made this for Thanksgiving tomorrow. Have you ever made it the night before? Do you leave it out or put it in the refrigerator? Thank you.
Lauren Allen says
Hi Rhonda,
It’s best fresh but it will warm up ok also. I would store it in the refrigerator!
Anne M Leslin says
Can I make this the night before and store unbaked in the refrigerator and bake the next day. Thank you.
Lauren Allen says
Hi Anne, because of the baking powder in it, I think it’s best to bake it immediately.
Wanda says
Thanks for the recipe. I just tried it and it turned out great !!!!
Rose says
Can you use fresh milk or evaporated?
Lauren Allen says
Either would be fine 🙂
NICHOLE SILVETTI says
First time using the this rep
Hope I love it and I love peaches
DeAnna says
I really had a craving for peach cobbler and decided to make this on a whim. You know how easy it is based on the fact that I had all the ingredients in my cabinet except for peaches. I whipped it up while we decorated the tree and less than an hour later, more than 1/2 the pan was gone. Definitely gonna be a regular dresser in my house. Thank you!!
Chelsea says
Hello, I was wondering if instead of using all purpose flour, if coconut or almond flour would works as well?
Lauren Allen says
I haven’t experimented with either, so I can’t say for sure. I’d love to hear if you try it 🙂
Larry Edens says
My son-in-law who is cooked the turkey, dressing and mashed potatoes requested peach cobbler. I tried this recipe as written, except that I used frozen peach slices, and it was a hit with the whole family. So easy! Loved it!
Jane Ainsworth says
I tried this using fresh peaches. I thought there was a lot of sugar in the recipe so cut it down by 1/3.
The cobbler was delicious but still a bit too sweet for me, so next time I will try not adding any sugar at all to the peaches.
Patricia says
HANDS DOWN, this is THE BEST Peach Cobbler recipe online.. I actually thought I messed it up by mixing the wrong stuff but literally it came out ridiculously delicious.. I would almost say you can’t go wrong.. if yours didn’t turn out right you might want to try again as this recipe is EXTREMELY good IF you make it right. Thanks so much for sharing! (Same ingredients used, just mixed differently and I added light nutmeg to top it off right before placing it in the oven. Oh yeah I doubled the batter and put the first on the bottom and the second I used to cover for those who love a little something extra) 😊
Ashlie Perez says
Would this recipe work with a milk replacement? Say cashew milk or coconut milk?
Lauren Allen says
I haven’t tried it but it should work fine! 🙂