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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!!!!
Too much salt! No stirring needed. I also didn’t add cinnamon. I’ve never had a peach cobbler with cinnamon maybe vanilla.
Tried this recipe just now and it’s good but it is FAR too sweet, and I already trimmed 1/4 cup of sugar from both the batter and peaches. Next time I’ll reduce the sugar by 1/2 cup for both the peaches and batter. I also added vanilla to the peaches.
Peach season is the best time of year and this cobbler is delectable. I only had a 9″round and it was beautiful. It is at its best warm and the moist juicy cobbler/peach ratio, the buttery edges [next time 3 Tbs butter for 9″round ] This is such a great peach year that im freezing a bunch so I can have peach cobbler year round.
My husband and I both loved this recipe. I followed the recipe exactly using fresh, home grown peaches. Warm with a little ice cream, yum!
I was trying to replicate my Grandmother’s recipe for peach cobbler that I so fondly remember. This looked like I thought hers tasted so I tried it! It was close to it and with a few minor adjustments it will be spot on! I just need to thin out the batter some. The taste was perfect! My entire family loved it including my 2 yo granddaughter who asked for more! This will go in our family cookbook for others for years to come!
Excellent recipe! All my friends raved about it.
Turned out great! I used some very ripe fresh peaches and it was a hit with the family. I had been so used to making my granny’s recipe that called for Bisquick but I didn’t have any on hand and wanted to use up the peaches before they went bad, and decided to try this out.
For those in the comments who had complaints about texture and such, here are a few tweaks to the recipe that I used for myself to make a great batch.
1. I had a lot of juice in my fresh peaches and if using canned, cook them with a little bit of sugar until it thickens up? I cooked mine as recipe called for (though used 1/4 cup less sugar) and my juice was quite thick when it went into the batch. You want a sauce, just not a runny/watery one.
2. I used an entire stick of Unsalted Butter, not a few tablespoons. I’m telling you, use the FULL stick.
3. I added Vanilla extract to the Peaches as they were cooking.
4. I sifted my flour, salt, baking powder together. Then I added just a dash extra baking powder so it would rise/puff up nicely and it did. My dough turned out very cake/biscuit like.
5. Instead of using 1 cup of granulated sugar, I used 1/2 cup of Raw Cane sugar and 1/4 cup of Brown sugar. That gave the crust a golden color and caramelized into a nice crunchy/chewy texture when it cooked.
6. I cooked it for 50 minutes and it came out perfection.
I hope this will help others with variation ideas, or even fix whatever the issue was with their versions. Mine was very firm and had plenty of texture, the peaches and its sauce created delicious valleys in the dough, and the rest was puffed up great. So, with a few small tweaks, I think this recipe worked wonderfully!
This recipe looks great – can’t wait to try it an Katerina thank you for the tweaks. I have one question about the peaches if you’re using them from a can. What do you do with the juice in the can? Is that what you cook the canned peaches in or do you use it (all of it?) in the later steps (step 5 in the recipe)?
I’ll definitely take your advice on vanilla, and substituting the white sugar for raw + brown – that’d taste so good! Thanks!
I made this recipe for the first time last week and it was delicious.
I am making two more to serve as refreshments at a meeting and was wondering if anyone had reheated the cobbler.
I want to make them the night before and reheat them before serving, but wasn’t sure if this is a good idea.
Cathy Wilson, I reheated two servings at a time for 30 seconds in the microwave and it was still great.
Hello, this might be a dumb question, but… if i do a double recipe, still in a 9×13 pan, should i double the baking time? Or are there any changes to baking time at all? Thank you.
I would not put double the ingredients in one pan. If you need more cobbler use another 9X13 pan and make another cobbler.
Did you ever try this recipe with frozen peaches?
I made this using frozen peaches and it turned out perfect. I did not thaw them first.