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Peach Cobbler

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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! 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.

Consider trying these popular peach recipes:

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4.86 from 117 votes
Peach cobbler served in a bowl with a spoon, and another bowl of cobbler in the background.
Peach Cobbler
Print Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: dessert with peaches, old fashioned cobbler
Unit: cup, Tablespoon, teaspoon
Servings: 9
Calories: 386 kcal
Author: Lauren Allen
Ingredients
  • 5 peaches , peeled, cored and sliced (about 4 cups)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
For the batter:
  • 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
Instructions

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


    *(If using canned peaches, skip to step 3) 

  2. 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. 

  3. 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.

  4. 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. 

  5. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

  6. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

Recipe Video

Recipe Notes

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.

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 enjoy it year-round! #peaches #peachcobbler #dessert #summer #easy #oldfashioned #fromscratch #easy #best
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Comments

  1. 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!!

    Reply

  4. 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?

    Reply

    • 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.

      Reply

  5. 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!

    Reply

  6. 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

    Reply

  7. How would I make this to where the dough would be Krispy, so it would be still a cobbler but mixed with crisp?

    Reply

  8. 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

    Reply

  10. 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 ???

    Reply

  11. 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.

    Reply

  12. Hello,

    I want to make this and use 3 9 inch round pans. I am also using canned peaches that are 14.5 ounces.
    I am guessing one set up per pan is too much batter and 1 can of peaches is not enough.
    What would your suggestions?

    Reply

  17. 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!!

    Reply

  19. 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!

    Reply

  20. 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.

    Reply

  21. 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) ?

    Reply

  23. I used canned peaches but drained the juice! I didn’t notice the note at the bottom before I made it ?. It’s in the oven now! Hope it turns out ik!

    Reply

  24. It is really delicious, I’m complimenting you sincerely, the taste of the peach it is hard to describe, too delicious, would be a surprise to my family over the weekend
    Perfect!
    Thank you very much.

    Reply

  25. I’ve seen a few folks mention that their cobblers came out too “wet.” I’m planning to use canned peaches–any suggestions on how much of the juice from the can to include? I certainly don’t want a wet cobbler!

    Reply

    • Hi JoAnn, I’m confused by your question–you will need the peach juice to layer on top of the batter. If you want to substitute something else for the milk you could try evaporated milk, soy/almond/coconut milk…

      Reply

  27. This was my first time making homemade peach cobbler. I followed the recipe to the letter but I added more spices to my peaches as they cooked on the stove. It was delicioussssssss!!! I will make this dessert for every occasion and just because. It was so easy to make and I will try it next time with different fruits. Thanks for the recipe!

    Reply

  32. Does the batter bake up over the top of the peaches, or do i need a layer of batter on top of the peaches, as well before baking

    Reply

  33. Made this today, just as directed using a 29oz can of peaches in heavy syrup. I didn’t drain the peaches and poured maybe 1/3 of the juice in with the whole mixture. I got lots of compliments and it turned out great!

    Reply

  35. I made this and it was fantastic! I only had canned peaches but it was still wonderful. I had self rising flour so I didnt add baking powder or salt. Also, I added nutmeg and cinnamon to the batter rather than sprinkling on top. So good! Will be making again soon!

    Reply

  37. I made this with 2 jars of peaches, draining most of the juice, and it was just like my mom used to make! It was really fast and easy, and more importantly, delicious! The only thing that was off was that I needed to cook it for about 50 minutes, instead of 38-40, to get a golden, crispy crust. Maybe my oven temp is off.

    Reply

  38. The most delicious cobbler! I prepared this recipe last weekend with fresh peaches SO AMAZING I have another one in the oven right now! Thank you!!

    Reply

  39. Delicious and easy!!! Followed the recipe exactly with frozen peaches (defrosted). I spooned the peaches out of the sugary mixture because I had a ton of extra liquid after I heated the peaches, and it worked out perfectly. Will be making this again.

    Reply

  40. I made this and it worked great! I even did it with blackberries or strawberry/rhubarb instead of the peaches since we didn’t have any. It tasted great.

    For the dairy free people! I made this with coconut oil and soy milk (substituting straight over) and it worked great! happy baking!

    Reply

  41. I’m going to keep this recipe. Super easy and delicious. No ice cream for me….cup of black coffee served as a perfect accompaniment👍👍

    Reply

  42. Thankyou so much, was delicious!! We have a hole heap of peaches from our tree so this definitely will be made again !!

    Reply

  43. WOW! We have some White Alberta peaches from our fruit trees, we froze them and I just used them for this and its amazing!

    Reply

  45. I just make this amazing recipe it’s delicious 😋 and so easy to do You don’t need to be a baker any body can do it

    Reply

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