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 served in a bowl with a spoon, and another bowl of cobbler in the background.

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!

Whole peaches on a white marble board next to another photo of the skin being peeled off of a peach, with a colander filled with peeled peaches in the background

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.

Side by side photos of a saucepan with sliced peaches in it, and the other photo with sugar and salt added on top.

  • 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.

Process photos for making peach cobbler, including melting butter in a 9x13 inch pan, pouring batter on top, and then sliced peaches and juice on top of the batter.

  • 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.

Overhead photo of peach cobbler in a pan before it has been baked, and after.

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).

A 9x13 inch glass pan of peach cobbler with a spoon laying in the pan where a serving has been removed.

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.

Peach cobbler served with a scoop of vanilla ice cream on top, in a bowl with a spoon.

Check out other Dessert Recipes.  Some of my favorite peach recipes include:

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Recipe

Peach cobbler served in a bowl with a spoon, and another bowl of cobbler in the background.
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Save Recipe

Ingredients
 
 

For the batter:

Instructions
 

  • Add the sliced peaches, sugar and salt to a saucepan and stir to combine. 

    *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at 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.

Notes

To substitute canned peaches, use 1 quart jar, undrained.
Gluten-free Adaptations: Use gluten-free flour, I personally really like the Cup4Cup and King Arthur Measure for Measure brands.

Nutrition

Calories: 315kcalCarbohydrates: 59gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 303mgPotassium: 150mgFiber: 2gSugar: 47gVitamin A: 538IUVitamin C: 3mgCalcium: 85mgIron: 1mg
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.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Launa
6 months ago

5 stars
OMG. Best peach cobbler I have ever made and ever made. My husband loved it. I took the shortcut and made it with canned peaches, but it was incredible. Thank you for sharing. This is my new go-to, and will be sharing this recipe with my grandchildren in 30 years like I came up with it myself. 🙂 Thank you!

Admin
6 months ago
Reply to  Launa

We are so happy you and your husband enjoyed it!!

Francina Blackwell
3 years ago

5 stars
OMG!!! This IS such a quick, easy and so delicious recipe. My family loved 🥰 IT!! One for the tool box for sure. Made it twice already making it for a friend tomorrow and can’t wait to share with others. Thank you so much!!!!

Natalie
1 day ago

This was SO good!! And I don’t usually even like peaches. I definitely did NOT eat half of it in one sitting 😉

Sarah
2 days ago

5 stars
It was a hit with family and friends!

Rickie
2 days ago

Well I must join the choir on this. I liked it, my guests loved it. So easy and really evokes the old timey cobbler. Well done! one thing, if your peaches aren’t very juicy add a few tablespoons of water and lemon to your heating pan. yum. thank you!

Pam
3 days ago

5 stars
So easy and delicious! Husband loved it. Making another one today.Thank you for this recipe.

Sherry
4 days ago

How would you double the recipe? The amount of peaches do not change when I put in for the size to double. Do I double for the batter?

Admin
2 days ago
Reply to  Sherry

Yes, if you’re doubling the recipe, you’ll want to double all the ingredients!

Leslie
4 days ago

3 stars
Will make again with half the sugar. I like the bready part to be less sweet.

Tami Lake
4 days ago

5 stars
Wow, this was so easy and absolutely delicious!

Kt mae
5 days ago

5 stars
Great recipe but *****NOTE: if you use the 2x or 3x button it will double/triple the measured amount but it does not double/triple the weighted amount so don’t use that

Kirstie
6 days ago

Any thoughts on subbing heavy whipping cream for the milk?

Admin
2 days ago
Reply to  Kirstie

You can use heavy cream instead of milk—it’ll make the cobbler richer.

Erin
8 days ago

5 stars
This is easily a five-star recipe. I halved the recipe since I was low on peaches and baked it in a 2.5 quart vintage Pyrex casserole (the yellow one) until the internal temperature reached 200 F. I finished it under the broiler for about 2 minutes (leaving it on the middle rack) to get some color on the top. I’m 100% making this recipe again and next time it’s going to be full size.

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