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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!!!!
Made this according to recipe using 2 cans of peaches with about half the syrup & topped with sliced almonds. Fantastic!! I’ll use this recipe with different fruit like cherries, blueberries, etc in the future, a keeper!
Oh my gosh, this was an absolute hit in my household! I followed the recipe, used fresh Palisade Colorado peaches, and extended the cooking time to an hour. It was crunchy on top and gooey on the inside, so GOOD! We are also a mile high in elevation, if that helps. We will definitely use this recipe again!
the cake was kind of doughy in the middle i think because of the butter and it was a little mushy
You may not of followed Lauren’s directions properly. It turned out amazingly well and my man has asked for it again and again!
Check the date of your baking powder. If expired, it could have negatively affected the dough rising. (I had the same experience and found that bp is only good 18-24 months after manufactured.)
Love this recipe. My husband would rave about his sister’s cobbler until I tried this one.😉
I’ve read a lot here about expired baking powder. Just a tip— to test your baking powder put a small amount (1/8 tsp) in Hot water. If it fizzles, it is good.
This was an excellent recipe, took it to a family dinner and it was a big hit!!!
Way too much sugar. Look at others online and you’ll see they have almost half this amount. It also comes out soggy and pudding like. Probably better to find a different recipe.
Wayyyyy too much sugar!
I don’t love fruit desserts but I couldn’t get enough of this! It reminded me of home. Worth every bite!
Tried the “from scratch” peach cobbler recipe after not finding one of those packaged cobbler mixes in the store. I loved it and so did my son. We ate the whole dish in one day…no leftovers for the next day. May use a little less sugar next time.
Thought it was a little too much sugar too but I made it lolY
Tasted great! I used 1 teaspoon of cinnamon. The edges caramelized much like a pineapple upside down cake. That was the best part. However, I had to cook the cobbler 5 minutes longer than directed, probably could have cooked an additional 5 minutes or more. The center was more like tapioca pudding than a bready cobbler. If you like tapioca pudding, you would have liked this. If you like your cobbler more bready, continue to cook beyond the recommended time, and/or turn up the temperature.
Tim, my attempts turned out like yours. I found that my baking powder was expired, which likely affected the dough rising. (BP only lasts 18-24 months after manufactured date.) I plan to try again with fresh bp.
The “cobbler” is a very strange kind of cake. Yummy with the peaches the batter was very runny
Delicious recipe.I cut back on the sugar slightly because I’m bound to serve the cobbler warm, with a big scoop of vanilla ice cream !
Thank You.