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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!!!!
Followed instructions to the letter. Complete failure. “Crust/biscuit ” topping never developed: remained a glob at bottom of pan.Hope others have better luck. As for me, I am going back to more traditional methods.
Hi Roger, I’m sorry that happened–I would double check your baking powder and make sure it’s fresh.
Thanks for a solid recipe. I have made this a few times in the past weeks given the great peach season. First time, I made it exact to the recipe. It was very very very sweet, great otherwise.
Following times I used less sugar.
For the peaches, cut sugar to 1/4 cup and added a little Cointreau.
For the dough, cut sugar to 1/2 cup.
I was also out of milk so used almond milk. Have added blackberries a couple time
Recipe is very forgiving and yummy.
Lauren! I love and adore your recipes! I’ve tried dozens and have been transported to food goddess happiness! My family and I joke that I’m a miniature Bobby Flay because I use a lot of his recipes! Side note, my sister is a pastry chef, I brought this to the bruncheon we had just now! I doubled the peaches, added nutmeg (because I’m addicted to its flavor); and made 2 batches! They came out beautiful and delicious! My sister was impressed, I loved your techniques and delicious recipe! This is now our summertime fav! Thank you! Thank you! You are the best!
Thank you so much for you wonderful compliment! I’m so happy you’ve enjoyed so many of my recipes! Thank you!
I’m French but fluent in English.
I made this cobbler last week. Everyone was impressed, it was so yummy!
Thanks.
It was the best cobbler I ever made and was so simple. Thank you so much.
This recipe was really good! One thing I love about this website is the fact that I can follow the recipes exactly as written and they come out perfectly every single time. For this recipe, I would make a few adjustments though:
-For when the peaches are on the sauce pan, I would use 1/2 or 3/4 cup of sugar instead of 1 full cup, just because the peaches are already sweet.
– Additionally, I would mix the cinnamon in the peaches while they are on the sauce pan and I would also add some nutmeg, just for a slight kick to balance out the sweetness
Again, this recipe was great! Will definitely use again!
I like more peaches than I do dough so I half the dough in the recipe and now it’s perfect!
I have made this two times and have made adjustments. It taste good, but way too much dough. I have doubled the peaches and cut back on the sugar in the batter and it was much better. Super easy though and taste good.
This recipe never fails. Have done it multiple times and currently doing a double batch in slightly deeper baking dishes. I like to add about a 1/4 tsp each of nutmeg and cinnamon to the batter.
Recently only had some heavy cream and buttermilk left so I tried it and the result was a slightly denser but equally delicious cobbler.
Thanks for sharing your recipe! It’s my go to.
My sister in law made this for a family get together. I DO NOT like cobbler OR cooked peaches but I went back for seconds and asked for the recipe. It’s AMAZING!!!