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.
Check out other Dessert Recipes. Some of my favorite peach recipes include:
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Peach Cobbler
Video
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
- 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
Nutrition
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.
Taylor says
This recipe is anything but tasteless, you are an extremely rude and nasty person. Baking powder has nothing to do with taste, and self rising flour (high rising) has baking powder in it. It is very apparent that you know nothing about baking.
Marlene says
I made this recipe, but used heavy cream thinned almost half with water. (didn’t have milk). It came out very tasty, but more like a very thin pudding around the peaches, witha slight thin crispness on top. Would that have caused the consistency to not be what I expected? Also I used slight less than 3/4 cup sugar and was still a bit sweeter than my taste. I also baked it about 15 minutes longer as it didn’t look at all done at correct time. I am thinking the cream/water didn’t react with the ingredients as milk would. Yet I do that with cornbread and it bakes fine. Any ideas to offer? (I don’t drink milk but can have cream, so never have milk readily on hand.)
However, it was delicious and pleasant to eat.
Amanda says
Marlene, I am having the same issue. Have already overbaked it and it is still gooey.
Jessica sterling says
ABSOLUTELY LOVE!! THIS IS A FAVORITE AMONG MY WHOLE FAMILY!! Sooo will it work with blackberries the same?
Sunny says
So I made this recipe. These are the changes I made. I used a 7×11 glass pan, used 2 cans of sliced peaches (but cut into bite size pieces) added about a quarter cup of blueberries to the peaches. Also added all the juice from the canned peaches. Also added cinnamon to the batter along with some almond extract. Cook time was 55 min. I must say lady’s it turned out amazing. Try my changes you’ll see. Oven times may vary depending on where you live. I have an electric oven so gas may be different. Just keep an eye.
Sarah says
Did you use the sugar even with using canned peaches or did you use packed in water. I was thinking it might be too sweet with both.
Julie says
This recipe is very good!
Since, there are only two of us, I divided the recipe in half. It worked well.
I used 16 oz of frozen peaches and cooked them until the peaches were pliable/warm. There was a lot of juice in the pan. I put it all in the baking dish. That worked as well.
I am an experienced baker but, I didn’t realize the batter and peaches would do a switcheroo in the oven, making the biscuit on top and peaches flavored with cinnamon on the bottom. I followed the recipe, not knowing what to expect and was pleasantly surprised.
The topping/biscuit layer turned out to be slightly biscuity with crispy edges.
If you read this rating/comment and are hesitant to make this recipe, I would recommend that you try it.
I will definitely be making this again.
Kelley says
I have tried this with peaches, cherries and apples. We had a pretty good crop of all this year. Absolutely loved this with all fruits but I think peaches were my favorite. Thank you for the wonderful recipe.
J- texas says
So easy to make and so tasty on a cold winter’s day. Thank you!