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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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4.84 from 25 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

  3. I love this recipe and use it with many different fruits. When I use peaches I make it almost exactly the same, I just add fresh peaches, not adding the extra sugar or cook time and it turns out DELICIOUS! Yumm. . . now I’ve got to head to the store for some peaches. . .

    Reply

      • You can leave it out of the first step with the fruit, but you will need a sugar substitute for the batter to turn out correctly. Not sure if you have used any of them, but coconut sugar is very good.

        Reply

  6. You have me making new potato and peas, again, always loved it. And I’d forgotten oatmeal cake. Yummy! Thank you.

    Reply

  7. This is the second recipe I’ve tried from your blog and I can’t decide which one is my favorite. Either this one or your German cake recipe. I’m definitely a fan!!!
    I followed this recipe to the T except I used a 9 in pie dish since that’s all I had. I used the same amount of baking time. I could’ve cooked a few minutes longer since the pan I used was very deep and smaller than what the recipe called for. It was great with fresh peaches and vanilla bean ice cream! I almost ate half of the dish before anyone else had a bite 🙁
    I can’t wait to try more of your recipes ! Thank you for sharing!!! ♡

    Reply

    • I’m so happy you found me, and thrilled you enjoyed the German chocolate cake and the peach cobbler! Thanks for you comment, and I hope you get to try more recipes soon <3

      Reply

  8. This peach cobbler was absolutely divine! I was really surprised how easy it was to. Thank you for the great instructions and recipe.

    Reply

  9. Thank you, this peach cobbler was very good. The topping was almost like a cake but with a little crispier outside. It was delicious. My new favorite recipe.

    Reply

  10. This recipe is AMAZING! I have made it a few time now with fresh peaches and canned peaches – it turns out great both ways! Fast, easy, and delicious!

    Reply

    • I didn’t see the part of the recipe that refers to the topping. The recipe says to pour peaches over the flour mixture but the pic has a topping over peaches. Please tell me if I overlooked a step and where it is

      Reply

      • Hi Ria, you do pour the peaches and juice over the batter (photo on the left) and then as it bakes, the batter will rise up and around the peaches (photo on the right).

        Reply

  11. Thank you, thank you, thank you! This is one of my husband’s favorite desserts and I haven’t really found a “winner” recipe…until now! I really appreciate the detailed instructions and the photo images as they make it so easy to follow and understand. My husband told me to save and print this recipe, which I take as a total win. Thank you for sharing!

    Reply

  13. This is a classic in my house. My grandmother always called this the cuppa,cuppa,cuppa. I use self rising flour in mine and the taste is the same.

    Reply

  17. Good taste but wasaaay too much butter. There were pools of melted butter when it was finished baking and it tasted like….well….butter. It overwhelmed the peaches. I also cut the sugar in half and it was very sweet.

    Reply

  18. I just baked this cobbler because we bought more peaches than the family needed. It was awesome!!! Everyone loved it.

    Reply

  19. This recipe was easy, simple ingredients and fabulous results. Sooo tasty! My son googled for a cobbler recipe and handed me this: what a treasure find! We ate it warm then cold the next morning: delicious both ways and times. Kept well in the fridge for two days… not that it should have stuck around that long but we had few mouths to feed. Enjoyed to the last bite! I will definitely be hanging on to this recipe for future cobblers: thank you!

    Reply

  22. I’m a pretty good Baker but never made cobbler. I just put this in the oven and for some reason, it looked like I made peach soup! The batter just mixed right in with the butter and the peaches and juice just seemed to mix in with that! Eek! Is that normal? Hopefully it will turn out ok!

    Reply

    • Hi Angela, It will look like a big sloppy mixture when you put it in the oven, but as it bakes the batter will envelope the peaches and form a nice cake-like crust. Enjoy!

      Reply

  24. I bought a flat of Carolina peaches at one of the big box stores last weekend, and no one else in the house was eating them. I still had five of them in the fridge this morning, so I decided to use them in a cobbler. This recipe popped up at the top of the list when I searched online and it had good ratings, so I decided to give it a try. I went to the kitchen, cranked up some old-school Aerosmith, and got to work. When the cobbler went into the oven, I switched the tunes to some Rick Astley (ugh!!) for my wife while I ran out to buy some vanilla ice cream. We had the cobbler for dessert tonight and dang was it good!! And the crispy topping at the edges made it even better. I will definitely be using this recipe again. Thank you for sharing it, Lauren.

    Reply

  25. I’ve been trying to recreate some memories of living in the US and this cobbler recipe is a big help. The consistency is perfect. The peach pealing trick is clever and really works. My first attempt did not get applause, but the reason became obvious and my second attempt will probably be spot on. Go easy the sugar. I would drop the filling sugar to a half cup, and if the peaches are sweet (mine were not), less than a half cup. The dough sugar can also be cut to a half cup.

    Reply

  26. First time trying a cobbler recipe and I too was confused that the batter is on the base and peaches over the batter, but I figured from your after pic that the batter rises to the top and forms a crust. The flavors were delicious, although I too think I will cut back on the sugars. My oven also bakes a bit too hot, so I need to cut back on the time some, the crust was a bit too brown, but good nonetheless. My only “fail” was that I put it in a 9×9 square pan. That made the batter thicker on the base, and I am finding that all the batter didn’t bake? It seems I have slight traces of batter mixed with the peach mixture. Is the batter supposed to all be cake-like, top and bottom? Or is what I am seeing normal? It seems a bit runny and again I’m wondering if the shortened pan is the culprit. I will have to check your other recipes. I’m a better cook than baker, and it’s hard for me to follow directions, I improvise when I cook, and you just can’t do that when baking! I’ll definitely try this again with any additional tips you can share.

    Reply

    • Hi Ann, I think the main problem that happened here is baking this volume of cobbler batter in a 9×9 square pan–it just wont bake the same or correctly. Hope you get to try again 🙂

      Reply

  27. I am a 79 yr old who’s hobby is baking. Being not so happy with my current peach cobbler recipe, I searched the ‘net and tripped over your site.
    Since everything I make is from “scratch” your site intrigued me. This recipe is just like I remember from my childhood; absolutely perfect! Thank you so very much.

    Reply

  28. I’m not a baker and found this easy peasy to make with my peaches! As my hubby prepared dinner, I prepped everything so that it would go in the oven after dinner was made, by having the peach mixture aside, butter pats in dish and milk separated from dry mix to add when ready to make. Being a little short of peaches, I added in one green apple to the mix. Two comments: (1) the blanching for easy peel did not work for me. perhaps the peaches needed longer time in boiling water being cold from fridge? I ended up using a peeler. (2) this recipe calls for WAY TOO much suger (part of the obesity problem we have!). I only used 1/2 cup (instead of 3/4c) for the peaches and 3/4 cup (instead of 1 cup) for the batter, and it was still TOO sweet. Next time I will try 1/3 of what the recipe calls for. I paired this with Nonfat Frozen Yogurt.

    Reply

  29. Amazing!! Family loved it. My first time making and made it with fresh orchard peaches. Quick and easy recipe to follow. Will be my go to.

    Reply

  31. A friend made this (who does not bake) and it was FANTASTIC. So…being the “baker” that I am, with plenty of fresh peaches, I wanted to try…and mine was a DISASTER! (Tasted good, but a mess!) I followed the recipe exactly – which I always do the first time. Cook time said 38 to 40 minutes. I checked at 30 minutes and the top was nearly burnt and VERY brown. So I pulled out of the over not realizing that the center was still goopy and raw under the dark brown top. Only thing I can figure is the altitude. We are at 4000 feet. Could that have been the issue? Maybe less temp and more time? I usually don’t have to adjust for altitude. Any advice would be appreciated.

    Reply

    • Hi Andrea, I’m so sorry it didn’t turn out as well as your friends. I definitely shouldn’t have been cooked through in just 30 minutes… my best guess would be that your oven calibration may off? It’s hard for me to know what went wrong, with little insight into your process of making it. My elevation is 1500 ft, and it works perfect for me. I grew up at 7,000 ft elevation and this is the recipe we used living there too. Are you sure you were baking it at 350 degrees? What kind of pan did you use?

      Reply

  33. Thank you for an absolutely awesome recipe, Lauren! This was my first attempt ever to make a peach cobbler and it came out just perfect! Beyond delicious, wow! Will def be adding this to my recipe collection.

    Reply

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