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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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4.8 from 80 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

  2. One of the family’s all-time favorites! We always cook late August, early September when the peaches are ripe. This is for PA, of course.
    Very simple recipe, ingredients are easy to come by, preparation is simple and efficient, result is just fantastic! Searing the peaches in sugar prior to cooking really makes a huge difference in the final dish! Great cooking and eating.

    Reply

  3. I’ve tried the peach cobbler twice. I’m using a round casserole and with one cup of flower it wouldn’t set up. (well, it did set up but after cooking for like an hour) The second time I made it, I used 3/4 cup more flour and it was perfect.

    Reply

  4. Just made this recipe the best cobbler👍🏽👍🏽👍🏽did have more peaches 🍑 in pan but that just made it better ❤️❤️❤️I also used bisquick for topping everyone will Luv it

    Reply

  5. Really great, made it for my wife and daughter today. Instead of the ice cream we had some cream cheese icing from some cupcakes we made earlier in the week. Added that on top and it was all delicious.

    Reply

  6. I just made this exactly as written and its YUMMY! ..and easy to make! I think it would work with less melted butter in the 9X13 pan and a few more peaches. Cooking them first is a key step. I’ve never found a cobbler recipe that I really liked– this one is a keeper

    Reply

    • I used 1/4 cup brown sugar for the fruit and the batter each. Used sucrolose for the remaining sugar ingredient. Made one with peaches and was awesome. The edges were crunchy and the cobbler had a nutty flavor. Tonight I am using red rasberries, blackberries and blueberries. It is in the oven now. Looking forward to another great treat.

      Reply

  9. Great recipe as-is! I used fresh peaches and just cut off the skin. The end result is amazing you can’t stop eating it!

    Reply

  10. I followed the directions and my cobbler looks nothing like yours. The peaches are on the top and the batter has not come through. My reunion is now spoiled because it is too late to make another dessert. You are rated a zero. Thank goodness the grocery store is open.

    Reply

  11. Tred this with some recently picked peaches from a local farm. It was a delicious recepie and easy to make, peeling the peaches was challenging, but so well worth it

    Reply

  12. Thank you for this recipe! I tweaked it a little bit. Instead of white sugar, I cooked the peaches with the same amount (3/4 cup) of brown sugar. I added 1/2 teaspoon vanilla extract and 1/2 teaspoon apple pie spice to the Peaches. I also added 1/2 teaspoon vanilla extract to the batter. Instead of sprinkling the top with cinnamon, I sprinkled it with Apple pie spice. Five minutes before the end of the baking time I sprinkled the top lightly with turbinado sugar to add a little bit of crunch. It turned out delicious!

    Reply

  13. At first I didn’t like how fluffy the crust seemed so I almost overcooked it. But once you let it cool, it slightly hardens. And my oh my is it delicious. I am gonna get myself in trouble if I don’t stop eating it!

    Reply

  14. I left out the cinnamon. Other than that, it is easy, fast and FABULOUS. I’ve been making peach cobbler for years and this is not only one of the very best, but my new go-to cobbler. Take a bow, Lauren!

    Reply

  15. Amazing! I made this peach cobbler today, and it was absolutely delicious! I would recommend that everyone follow the directions, use the exact proportions in the recipe and you will have an amazing dessert! I will be making this again and again! Thank you!

    Reply

  16. So glad I tried this recipe instead of the dozens of other ones online. Tried it tonight, it was terrific. The peaches that I had to work with had some spots that I cut off, and they were very firm and not totally ripe. So I added them to a pot, covered them with water, and then cooked them on high until the water was boiling. Then I put the large peach chunks in an ice bath, and removed the skins. And then followed the recipe exactly. Everything was great, I love how the edges caramelize.

    Reply

  17. I just made this today and it was delicious. I used five farm fresh peaches and I also added 1/4 teaspoon of vanilla and for the cobbler dough I used half a cup of granulated white sugar and half a cup of brown sugar. Did exactly what the recipe said otherwise and it turned out PERFECT. It was absolutely delicious, everyone loved it. Super easy and yummy thank you for the recipe!

    Reply

  18. Fabulous. Looking for a quick dessert because my eight year old son peeled a bunch of peaches and I did not want to get out the mixer or soften butter. This was perfect. I subbed in (a little extra) buttermilk for the milk and only added a small pinch of sugar to the peaches (there were also a few extra peaches thrown in because we love fresh peaches). It was dead easy and superb – it made lots and we were still all fighting over it!!

    Reply

  19. This was easy and delicious. I didn’t peel the peaches, used only 1/4 cup of sugar and just warmed them to the point of melting the sugar granules. Then I made the mistake of putting the peaches on top of the butter and spreading the batter on top of the peaches! A lucky mistake. It cooked perfectly in 38 minutes and was sweet and rich. Topped with vanilla scoop.

    Reply

  20. Just made the recipe and I am very happy with it. Never made cobbler before, only crisps and I have to say I like the cobbler as much as a crisp. I also made the batter with cashew milk instead of regular milk and it was nutty and tasty. Also added a teaspoon of mexican vanilla to the batter.

    The only question I have is: is the bottom (the fruit and some mixture) supposed to be loose or is the whole thing supposed to be like a cake? I am wondering whether what I am enjoying is underbaked.

    Reply

  22. Loved this recipe! I just found it too sweet, but I’m a bit sensitive to overly sweet things. I plan on reducing the sugar in both the peaches and batter portion. Do you recommend this or any alternatives to reduce the sweetness level?

    Reply

  23. My husband loved it! I added 1/4 teaspoon of vanilla and 1/2 cup brown sugar of the 1 cup of sugar to the peaches. And 1/4 teaspoon vanilla to the batter . Delicious

    Reply

  25. My neighbor gave us a whole bucket of peaches. We couldn’t eat them fast enough, so I took 12 peaches and tried to follow your directions. It was pretty tricky plus I discovered there wasn’t quite enough sugar, but it still turned out good. I cooked the cobbler in three pans so I can share with others. Your system for removing peach peels was amazing!
    Thanks Lauren!

    Reply

  26. Hi! Can I get the measurements in grams in the next say 16 hours? Thinking of making this tomorrow and rhe recipe on yiur site seems good. Much appreciated!

    Reply

  27. Darn it! I wanted to love this cobbler recipe. I was hoping it would be more cakey, but mine came out very gooey, more like a crisp. It was way too sweet and I recommend omitting the additional salt if you use salted butter.

    Reply

  28. My peaches must have been too juicy because the cobbler was too wet and the batter did not rise above the peaches in very many places. I followed the recipe exactly, but did question if I should add the juice that cooked out from the peaches-recipe said to add juice, will not next time.

    Reply

  29. Excited to try for a cookout we are attending! If using frozen organic peaches should we skip first two steps also as you mentioned for canned? Thanks!!!

    Reply

  30. I have never seen a dessert disappear so fast!! My family love it and has asked for a repeat. Used fresh peaches & followed the directions to a T. Easy & delicious!

    Reply

  31. Made this an hour ago, followed the recipe exact… we loved it!!! Peaches are wonderful. The pastry was light and absolutely delicious. I wouldn’t change a thing. Lauren with dozens, probably hundreds, of recipes out there I chose yours cause it reminded me the most of my mothers. Thanks!!! Will be making again.

    Reply

  32. My Mom made this cobbler type when she was in a hurry. We have always called it a cupa, cupa, cupa…Cobbler, for obvious reasons. LOL. The only real difference is we always use a black iron skillet to bake ours in. It just “don’t feel right” without baking it in a skillet! Also, you can replace the peaches with any fruit you want or like. I like your blog.

    Reply

  33. Thank you for the easy recipe! End of the month and a few items in the kitchen, out of cereal for breakfast and got to make this instead! We used dollops of mango jam rather than peaches (didn’t have them), added an egg for extra nutrients, and used water + cornstarch rather than milk (out of that too). Smells fantastic! A super recipe with lots of options! Melted butter in the pan makes all the difference!

    Reply

  34. I made this cobbler for my family last Sunday and it was a hit, kids ate two helpings!! Was such a hit I’m making it again today. I did add one more peach, used beautiful fresh ones off my sons neighbors tree. Easy recipe and so good😁😁😁😁

    Reply

  35. I had wanted to bake a peach cobbler for some time, but never found a recipe that I thought was noteworthy until this recipe. I only had 4 peaches and after peeling them, discovered that one of them was not any good. So, I baked a smaller cobbler.
    Thanks for the tip on how to easily peel the peaches. It was so helpful and made peeling the peaches very easy. I could tell that the peach filling was going to be delicious because it smelled great and exactly the way the filling should smell. I was pleasantly surprised at how the crust quickly expanded and then settled once the cobbler began to cool.
    The peach cobbler came out well. It was not too sweet and the filling was just enough for the amount of crust. Thank you for sharing.

    Reply

  36. Okay, this is really, really good! I had some peaches that I had gotten at Costco that were not very good, kinda mealy, and I was torn between returning them and throwing them out. Instead I tried to save a bad investment and made this cobbler. It was different enough to spark my interest. I used an extra peach or two (?) and because they were dry added a little orange juice and zest. And I checked to make sure my baking powder was fresh as recommended. I have had two bites and was burning my mouth because I couldn’t stop eating it, so I came in to write this review. NUM!

    Reply

  37. Just made this today. I wish I could post a picture! Two changes; I added one more peach and a teaspoon of Mexican vanilla to the peaches. Came out perfect. My house smells wonderful. Thanks for the recipe.

    Reply

  38. My whole family loved the peach cobbler recipe and it did not last long. I am about to make it for the 3 rd time it is so easy to do. I have only used fresh peaches but come Winter I will use frozen.

    Reply

  39. Made this following your recipe exactly and it was a HUGE hit for my husband’s birthday. He requested “PEACH COBBLER” which I had never made, so I tried your recipe and I am so glad I did! Since then I have made it several times, as peaches are still in season around here. One time I was in a big hurry, so didn’t peel the peaches, and honestly it was just fine, with a bit of added color from the peel. Another time I added in a few plums, which added even more fun color and flavor. You have a winning recipe here, thanks for sharing!

    Reply

  40. I just made my second one! The first one was incredible! We just couldn’t get enough. I had never made a cobbler before (I was very proud, lol) but my mom used to and I remember loving it. I took some to my sister the next day (being so proud) and they also loved it! I told her about this awesome recipe I had found. She said, (in that older sister tone of voice!) “that sounds just like Mom’s recipe. I can’t believe you haven’t ever made it?” So, I looked at Mom’s recipes and sure enough, it was the same recipe design with a couple of changes in the amounts. I love that!!
    One thing for sure that was missing from her recipe was the amount of baking powder. Hers only called for 1/2 teaspoon. I think your recipe set up a lot better! It’s a keeper for sure. I’m freezing peaches so we can have some this winter. Thank you!

    Reply

  41. Totally Yummy! I did the baking soda option and added 1/4 tsp. almond extract to the dough. Easy and the family gobbled it all up.

    Reply

  42. I made this recipe to the “T” but my batter was thin and watery. When i put the peaches in there’s dish, they definitely did not sit on top of batter. What happened?

    Reply

    • So sorry it didn’t turn out. It sounds like something happened during prepping the batter–it definitely should not be watery. It’s hard for me to know what went wrong since I wasn’t in there….

      Reply

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