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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!!!!
Truly the best peach cobbler ever. My very discerning daughters now turn up their noses at all other versions!
Please adjust this recipe. I doubled it, put in a 9×13 pan as the recipe said, and it’s not cooked in the middle despite being in the oven for 40 minutes. The edges are turning dark dark brown and on the verge of burning. I will never make this recipe again.
Teresa, I’m so sorry–This recipe as written is for a 9×13” pan. If you double the recipe I’d suggest using a second pan, a larger pan, or if you want to fit it in a 9×13 pan it will require a longer cook time because of the increase, and you could cover it with aluminum foil to keep it from getting too brown.
I doubled the recipe and added 1tsp of cardamom, 1 tsp of cinnamon and 3 tablespoons of brown sugar to the peaches while they cooked a bit. Also I used almond milk instead of regular milk and baked it for about an hour! DELICIOUS! I love, love, LOVE the butteriness! M
“Please adjust this recipe” lol. YOU changed the recipe. Maybe try making it as written?
First time making this recipe. It looked very liquid going into the oven. It came out moist and sugar glazed. Giving the cake a firmness and peach gooey perfection. Topping it with a cool whip dollop. Mmm.
I made this recipe today and I used canned peaches. I really wish you have said at the beginning of the recipe if using canned peaches do not drain you need the juice. So now the desserts is made without the juice I missed your note at the very end of the recipe. Having company hope it will still be good. Thanks for posting this recipe just the same.
This is the 2nd time I’ve made this. I made a few changes and it’s perfect now! I melted 1 stick butter and only used 3/4 cup sugar in dough. I used 1/4 cup brown sugar in the simmered peaches, not white sugar. I had fresh smaller peaches and it took 10 of them. This is a keeper! Wish I could post a picture of how brown beautiful it turned out
Absolutely delicious. I personally added a couple spoonfuls of brown sugar, cinnamon, nutmeg, and a dash of vanilla to the peach filling. Also, if you like a really bready cobbler, I’d probably make more of the batter. Overall, amazing and not too complex, will be making again.
It was so delicious with ice cream
I live in GA (the Peach State) and have been making this my entire life( I am 60 years old). I lost my recipe and found this one. This is the BEST cobbler I have ever made! Thanks for having it available!!!
This was an easy and delicious way to use the last of my bushel of peaches. So yummy especially with a dollop of organic vanilla ice cream.
I made this for my family and it was eagerly devoured and asked to be made again, but doubled! I didn’t peel the peaches, and used oat milk, and it was simply delectable!