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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!!!!
I’d recommend people who want a true peach cobbler recipe use a different one, one that has a topping rather than a batter. I unfortunately did not realize this until after I made it. But even so, when i tasted it, the batter turned out completely mushy.
Thank you for your comment as it has piqued my curiosity.
As a Californian, I had no idea what a cobbler was and had assumed it was similar to a ‘crisp’
or a ‘crumble’. Your comment had me wondering what a ‘true’ cobbler was. I was surprised as well that the batter in this recipe is on the bottom, but because of all the raving reviews, I decided to make it. I found this from MasterClass, “What Is a Cobbler?
Fruit cobblers are a freeform dessert with a fruit base and biscuit topping. The name cobbler comes from the shape of the batter or biscuit dough dropped in dollops on the fruit, which puff up to look like cobblestone streets. The old-fashioned name matches the old-fashioned fruit dessert, which dates back to the nineteenth century.
Any ripe fruit can be used in the dessert to create a variety of cobblers, from a standard peach cobbler or a rhubarb with marshmallows. This deep-dish baked fruit dessert doubles down on biscuit dough, with the dollops as well as a layer of biscuit dough on the bottom. Other cobbler recipes utilize pie dough, which is thinner, or a pie crust to save time.’
It seems that there is no “true” cobbler and they come in many varieties, including with “a layer of biscuit dough on the bottom”.
But because of your passion, I will try the dollop on top type next time and compare. Thanks again for sharing!
I made this today and it was a flop. No rise and it had a bitter taste. I’m wondering if my baking soda lost its oomph
It sounds like it Brenda! Hope you can give it another go once you get some fresh baking soda and come back to let us know!
This recipe really couldn’t be any easier! I’ve never made cobbler, but the peaches at the store today were calling to me to make it. The hardest part of this was peeling the peaches, and that’s because I chose to just use a knife instead of blanching.
The end result knocked my socks off! So buttery, a little crispy at the edges, fluffy and sweet all through the middle, and so fragrant with the cinnamon! I was so impressed with myself!
Thank you for sharing your recipe with us!
Wonderful. I made this recipe with a couple of modifications. I used 8 peaches and left them unpeeled. I added the zest and juice of one lemon to the fruit mixture. And I didn’t heat the mixture before baking. Um, it was delicious, the best cobbler I’ve had. Thanks.
I’m married to a Georgia boy who loves his peaches but is pretty particular. Made this last night and he (and I) LOVED it! Will definately be making this again. And again. And again.
If this is the best recipe, there is something obviously missing. Ours turned out very disappointing. We used fresh peaches that are very good peaches.
Simple recipe, I added Cointreu to my peaches, best Peach Cobbler ever.
I have made this twice for my family and they absolutely love it! They say it’s the best cobbler they have ever had. This will be a staple in my household !
We had an abundance of peaches from our tree so I tried this recipe and my family loved it! I will make it every year! Thanks for sharing this recipe.
I’ve always been a peach pie fan, but this cobbler recipe is now my favorite!