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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
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
Equipment
Ingredients
- 5 peaches, , peeled, cored and sliced (about 4 cups) (or 600-700 g)
- 3/4 cup granulated sugar, (150 g)
- 1/4 teaspoon salt
For the batter:
- 6 Tablespoons butter, (85 g)
- 1 cup all-purpose flour, (120 g)
- 1 cup granulated sugar, (200 g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk, (180 ml)
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
SOOOO good!!!! EVERYONE in my family of 15 loved this with a scoop of vanilla ice cream.
Delicious! I had a jar of peach halves from Bulgaria and thought I would use them for this Cobbler recipe, and I was not disappointed!
After weighing out the required amount and slicing the peach halves into wedges, the recipe came together in a flash!
I took it for a friend’s supper invitation and it was devoured! As an accompaniment, I also took along Vanilla Honey ice cream. Chef’s Kiss to the result!
Thanks to you, Lauren, and to your Mum for sharing your cherished family recipe! It will now be on our family fabourites rotation!
Hands down the best cobbler EVER. Each time I’ve made it. I’ve added either blueberries, or blueberries and cherries. I also add a touch of cinnamon to the fruit along with a teaspoon or so of lime juice to cut the sweetness just a tad and it’s been amazing each time.
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!
We are so happy you and your husband enjoyed it!!
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!!!!
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 ???
Hello! Can this be assembled the day before and popped in the oven when ready to eat?
Hi Lisa, I haven’t tried it, but I don’t think that would work well for this recipe! Sorry
I made it the day before and put into refrigerator because I don’t have 2 ovens. I cooled it off first and took it out the next day and warmed it up in oven. Even though my crust was dark, the cobbler was the best I have ever made!!!
It’s the only way I make it, is as a double batch and its double the goodness.
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
How would I make this to where the dough would be Krispy, so it would be still a cobbler but mixed with crisp?
Hi Sasha,
It will be difficult to make the topping crispy, this recipe is intended to be more of a bready cobbler. I have a peach crisp recipe that you may enjoy!
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
Hi Marta, for this recipe you would substitute one quart jar of canned peaches, undrained (so yes, use all of the juice from the can 🙂 ). This recipe makes about 9 servings. Hope everyone loves it!
If you are using can peaches do you still add the sugar and salt? Thanks Mary K
Hi Mary,
You can omit the 3/4 cup sugar and salt that soaks with the peaches but I would keep the sugar in that batter!
Do you have to omit it or can you leave in the first step if you wish?
Are you using canned peaches? If using canned peaches I wouldn’t cook them again in the saucepan with more sugar.
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!
I’m assuming you will cook it in two separate pans? (A double batch would probably overflow if all added to one 9×13” pan.)
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?
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.
Cant wait to try!
Looking forwards to trying this dessert
But how come you gave it five stars if you didn’t make it yet?
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!!
I never made it this way it was great
Thanks
My mom made it from scratch so much I fell in love with it that my favorite dish I thank u for the ingredients I will save it I’m going to make one next Sunday thank u