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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 the recipe but used brown sugar sugar, I was out for white. It turned out amazing although I had to use a little extra milk. My family wants a repeat of last night ?
And as requested I am waiting for it to get done. I used 1.5 cups of flour, 1.5 cups of sugar and a little bit more than a cup of milk. My family wanted a little more cake/bread in it.
I haven’t tried this yet. Could I use self rising flour?
Yes–cut the baking soda back to just 1/2 teaspoon and eliminate the 1/4 tsp salt.
Hi ! How do i get it to not be so runny?!
Did you have really juicy peaches? Maybe add less peach juice when you add them to the batter next time!
Lauren,
I am going to try your peach cobbler but using fresh picked blueberries. My first try.
Do you have any simple recipes for diabetics?
Hi Ann,
I recently shared Blueberry cobbler (based on the peach cobbler recipe) and it’s divine! You could even cut back on the sugar and it will still taste great!
https://tastesbetterfromscratch.com/blueberry-cobbler/
Mine is in the oven. But I got pie filling peaches by mistake so used them anyways. Hope it turns out good.?
Peaches are not in season right now where I live. What direction would you use for frozen?
I’d suggest using a 1 quart jar of canned peaches (undrained).
Looks delicious
Hello I want to know if you can use frozen peaches? and if so do I still add the sugar to it? Thank you in advance.
Yes and yes! If the peaches are sweetened at all (check the package) you could cut back on the sugar.
You say to use 3/4 cup sugar. How much of this goes in the peaches, and how much in the batter?
1 cup. (see the third ingredient under “For the Batter” ingredients. Enjoy!
Am I allowed to use canned peaches for this recipe? I’m a lazy cunt and don’t want to cut and chop up some peaches
Yes, substitute 1 quart jar, undrained and skip steps 1 and 2 of the directions.
I am looking at the recipe bc I plan to make it tomorrow for Easter dessert. I am using canned peaches and was wondering why the canned peaches would be undrained and why the fresh would have no added liquid? The canned with syrup or juices would come out the same as without?
Hi Ryan–with fresh peaches the liquid is created in steps 1 and 2 when you cook the peaches with the sugar in the saucepan. The sugar helps pull the juice from the peaches. So they end up being similar in sauce and peach amounts. Hope that helps to clarify for you.
WOW Amanda Lynn you are sooooooo offensive!!! You didn’t deserve a reply!
Agreed! Who’d expect that language inquiring about a recipe. Sad
Or she could be British….where that word is common.
I’m British, certainly not a word I use ?
True, but I laughed so hard I almost peed myself
Lighten up
I feel you! Hahaha!