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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 was in a pinch and needed a quick dessert! I had peaches, and the pantry staples. I followed this recipe exactly and it turned out fantastic! The batter was slightly thick, and it baked to biscuity perfection. The cobbler was moist, not dry. My family loved it. I felt like I was eating grandma’s peach cobbler from childhood. I don’t see how you can go wrong with this recipe!
I had a container of peaches left over from the summer that needed to be used up to make space in my freezer, so thought I’d try this recipe. I don’t have a lot of baking experience, but this recipe was delicious and easy. Thumbs up from me and my family! Could easily make this with any fruit.
I made this from frozen peaches for Thanksgiving and it was a hit! There were 14 people to choose from desserts of a poppy seed bundt cake, 4 different pies and this cobbler. I had only a serving left. This recipe is easy to make & very delicious!
The recipe needs clarification…. First the instructions say to add the sugar to the peaches, then in step 4, the instructions say to mix the sugar, etc together….
Yes, in the ingredient list you will see sugar listed with the peaches and the batter section. So use the 3/4 cup sugar with the peaches to help bring out the juices, and the 1 cup sugar in the batter list is to help sweeten the cake. We hope you enjoy the cobbler!
I made this today on Thanksgiving as I forgot to make any kind of desert for our dinner. I was in a panic and looked to see what I had. Luckily I had 2 cans of peaches and through a Hail Mary with this recipe! Thank you for a quick and easy recipe. It is especially nice that the temperature is 350 to go along with other stuff in the oven. I prepared exactly as written except all of my 9×13’s were taken so I used a large 12×4 round ceramic baking dish. Baked about 15 mins longer and this was a definite hit. Served with ice cream. Thank you.
I lived ten years in Georgia, and peach cobbler is the best fruit dessert to have any time of the year. The peach cobbler of Mary Mac’s Tea Room in Atlanta is like no other. This one comes pretty close and I added cinnamon and nutmeg to the canned cobbler peaches that I bought at Cracker Barrel. I prefer the batter on this one (even though it has a lot of sugar) because it doesn’t use shortening. It is a lighter, puffier crust. I didn’t have an issue with the batter being runny or not fully cooked. I think it is a question of adjusting the time in the oven since not all ovens are the same. This recipe is a keeper.
A few notes about this recipe. I left the batter sitting for about 15 minutes while the oven was preheating. This allowed it to thicken and made a huge difference to when I made it last year. It did come out a bit more runny last year. This time around it came out fluffy!! I’m so excited to try it tomorrow for Thanksgiving. Also, I used two regular sized cans of sliced peaches (not halved)15.25 oz, and left only 1/3 of 1 can’s syrup OUT of the recipe as I think that would make it more runny.
You mean you let it heat up with the oven or put the batter on the counter? Or on the butter?
Hi – so if using canned peaches, how many cans or what amount should we use?
I used 2 15.25 del monte sliced peaches in heavy syrup for this recipe 2 hours ago. I did leave 1/3 of the syrup from one of the cans out of the recipe. It came out amazing!!
This peach cobbler is the obe from my childhood. Very moist and busting with flavor. I used peaches frozen from fresh, worked perfectly.
Unfortunately. I have made many other peach cobbler is, and thought I might make this “upside down” recipe. The better turns out as soggy, messy dough, despite adjusting the cooking time – the dough never cooked. There is simply not enough flour in the better.
Secondly, it is absolutely shocking to see the amount of sugar in this recipe – why would you need to add sugar to already-sweet peaches is beyond me. There is twice as much sugar as flour in the better – why!? I am so disappointed and cannot believe that so many people have rated this five star. If you want a proper, cooked cobbler that doesn’t look like watery Play-Doh, avoid this recipe and go to BBC Good food.