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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 made this with canned peaches because that’s what I had on hand. Because they were packed in juice rather than syrup, I added a slurry of corn starch to thicken the liquid during cooking. I’m glad I did. Made this way it had just the right amount of sweetness. The crust caramelized nicely though it took a bit longer to bake than the recipe indicated. My dinner guests were very complimentary.
that was a LOT of batter; I think it would’ve been better with double the peaches
Made this once… then had to make it again the next day because everyone loved it so much! Now my kids tell me I make the best peach cobbler lol
I have made this recipe quite a few times and it always turns out great every time!!! I always use thawed fresh peaches that I sliced and froze myself. I never bother to remove the peels. Best peach cobbler I have ever made! My husband loves it.
I also found your blueberry cobbler recipe and noticed the batter recipe is the same as the peach. Only difference is you pour the batter over the blueberries instead of putting it under them. I am almost out of last years peaches and have frozen blueberries on hand so I thought it would be good to combine the two in a cobbler. Just curious if you recommend putting the blueberries next to the peaches on top of the batter- or under the batter and then put the peaches on top after pouring on the batter?
Thanks for your comments, as I want to make this cobbler but do not want go peel them. Not because I am a lazy cook…this time, but because I want to eat the peach skin.
I made this in August 2022. It was so very good. Will be making this again.
I regularly bake fruit pies and peach cobbler is one I make often. I wanted to try this recipe given the number of reviews and that it was highly rated. I followed the recipe exactly and found the “crust” part was very wet and soupy, which in many cobblers is the star of the dish next to the peaches itself. It really did feel like mixing pancake batter on with peaches and I wish the title “cobbler” was not in the title of this recipe because it really isn’t a true peach cobbler. 3/4 cups of milk with one cup of flour turns this into a Camry batter not a crust. Highly disappointed sadly.
It came delicious!!!!
Made this a few weeks ago with fresh Georgia peaches and it was amazing. Wondering if I could use blackberries with this crust?
Yes definetly!
Inadvertantly made this with mangos instead of peaches.
Still…it’s quite yummy. Perhaps next time I’ll try of 50/50 mix of both
NO no no. Followed the directions exactly (okay, I put less sugar in with the peaches, but that’s it) and it came out like a big soupy peachy something. Not even close to a cobbler. The cobbler didn’t even make it up to the peaches, and it’s more like pancake mix — before you make pancakes. I don’t get it. But I sure wasted a bunch of ingredients. Proportions are all off between peaches and cobbler batter, for starters. But way too much butter? The cobbler didn’t set or bake at all. It melted.
It’s hard to say what went wrong without being there but my guess would be you need to replace your baking powder!
I made this recipe about a month ago and it was absolutely awesome. After reading your comment this morning, I tried it again, I followed the recipe exactly, using fresh, ripe peaches, and it came out perfectly delicious yet again. I’d have to say your batter problem is most likely due to expired baking powder. I’d give it one more try, using fresh baking powder.
Did you use canned peaches or fresh? If canned, did you add more sugar and heat up the peaches with their can juice? What kind of syrup was it canned in? I’ve seen this comment a few times and I’m thinking maybe that’s the issue, but wanted to check my hypothesis before I made the recipe.