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!
Recipe
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
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.
This post contains affiliate links.
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 it for the first time and it turned out great.?
This recipe was easy, simple ingredients and fabulous results. Sooo tasty! My son googled for a cobbler recipe and handed me this: what a treasure find! We ate it warm then cold the next morning: delicious both ways and times. Kept well in the fridge for two days… not that it should have stuck around that long but we had few mouths to feed. Enjoyed to the last bite! I will definitely be hanging on to this recipe for future cobblers: thank you!
Thank you for sharing Amie! I’m so happy you loved it, and I’m glad you found my site! I hope you get to try more recipes here soon 🙂
I just baked this cobbler because we bought more peaches than the family needed. It was awesome!!! Everyone loved it.
Thanks for sharing! I’m so happy everyone loved it.
Good taste but wasaaay too much butter. There were pools of melted butter when it was finished baking and it tasted like….well….butter. It overwhelmed the peaches. I also cut the sugar in half and it was very sweet.
Hi Liz, there definitely shouldn’t have been pools of butter after it finished baking–something went wrong there.
My cobbler turned out the same. My apple cobbler was great, but I am back to the drawing board for my peach cobbler. I think I will try again tomorrow
I want to try this recipe with can peaches. Will this work and how much should I use.
Hi Barb–see my note below the recipe. Substitute 1 quart jar of peaches, undrained, for the fresh peaches, sugar and salt (first three ingredients)
What did I do wrong if my batter didn’t come all the way up over the peaches?
Hi Jena,
Did you use all purpose flour (not self-rising)? And are you sure your baking powder was fresh?
This too happened to me. Some things I suspect…let the peaches sit too long before baking, using a stoneware dish and using too many peaches. Those are the only variances. It rose really high on the edges and my baking powder has been used a lot lately. I’m leaning towards the baking dish. Metal is smarter.
I had to substitute milk with almond milk. It altered the flavor of course, made it a metallic bitter.
This is a classic in my house. My grandmother always called this the cuppa,cuppa,cuppa. I use self rising flour in mine and the taste is the same.
Cuppa sugar, cuppa flour, cuppa milk…?
Delicious and easy! Rivaled my grandmas peach cobbler!
Thank you, thank you, thank you! This is one of my husband’s favorite desserts and I haven’t really found a “winner” recipe…until now! I really appreciate the detailed instructions and the photo images as they make it so easy to follow and understand. My husband told me to save and print this recipe, which I take as a total win. Thank you for sharing!