This post contains affiliate links.
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:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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!!!!
LOVED this recipe. We own a farm stand and I want to make a few more of these before peaches are done in upstate NY. Can I freeze PRIOR to baking, similar to an apple pie?
Nope. This was *awful*. I followed the recipe to the letter, but the batter was far too soupy and the final product ended up goopy and mushy and awful, even with an extra 20 minutes of baking. In hindsight, I should have known it was going to turn out wrong when I mixed the batter ingredients and it turned into a thin glue almost. Hated to but I had to toss it, going to try a blackberry cobbler with proper proportions for the topping. Avoid this recipe!
I’m really sorry this didn’t turn out for you–but something went wrong in the process. This post has nearly 2,000 reviews from others who have had great success.
I followed the directions and it turned out beautifully! Absolutely delicious! Rave reviews from guests. Thank you very much for sharing your recipe! Making this again this week for a potluck. Fresh Ontario peaches!
My first attempt was perfect. But my second did same, gloppy mess but my peaches were more ripe and juice. So I know now to use more firm peaches. So YES this recipe to perfect!!!
Definitely a user error. I’ve made this so many times now and it comes out perfect every time. It’s such a simple recipe that I’m baffled how it could go so wrong! It’s one of the most delicious desserts I’ve eaten. Do NOT avoid this recipe 🙂
I followed the recipe and it was so amazing! Hubby said i could make a living just by making this recipe. He even bribed our son so he could take a bite of his. Something must have gone wrong for you. Making it again today. Just gonna double the recipe and I’m gonna use a bigger pan, because i want some leftovers
My second year making this and the batter does not bake as it’s supposed to. Mine ended up a thin, chewy layer both years. My guess is that the recipe should be in a smaller sized pan, 9×13 I spreads it out too much.
I’ve tried other recipes and this one is the best of all. Hubby said it reminded him when he was a kid in New York. It was the best he’s ever had. Thank you for the happy bellies. I would like to post my pic but can’t figure out how 😁
I tried your recipe today. It was delicious, however, I had to bake it for an additional 20 to 30 minutes so the middle was cooked. I also cut the sugar to 1/2 cup according to other people’s suggestions.
My batter overflowed my 9×13, but it was good and easy.
Loved your recipe have the second batch
In the oven. Thanks
Maybe I did something wrong…batter didn’t rise or poof up at all…complete disaster if I’m being honest…chucked the lot…
You are going to want to get some fresh baking powder!
i used all fresh ingredients including knowing my Baking powder was good. batter still did not rise and take over the peaches. after almost 3 hrs i took out the cobbler and gave up on it. tasted it and just a gloppy doughy mess. this recipe evidently has hits and misses with people for whatever reason. if it works for some people its probably because the fruit needs to be on the dry side with not but juice. i think things would come out good putting the peaches on the bottom to start with then adding a biscuit batter on the top or just putting canned biscuits on the top.
This is very good but would like more of the flour mix on top. Definitely will make again! 👍
What is this mess supposed to be? It’s not a cobbler… I did a double batch and it is all trash… What a waste of time, ingredients and money. Not impressed at all!
Excellent. I couldn’t believe it would be this easy. Love that there was no creaming of butter, sugar and flour. I used peaches I had frozen fresh and was afraid it would be soupy. But it came out perfectly, looking just like the pictures, with nice peach flavor, and the cake rose nicely through the peaches. I did cut the sugar to 1/2 cup for step 2 but otherwise made it just as written, and cooked for 40 min. at 350 deg. This was much better than another recipe I used previously. I will make this again.