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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!!!!
Can you use peach pie filling? Or another fruit pie filling? Curious how to use other fruits that aren’t typically canned. Like blueberries or apples?
We actually have recipes for blueberry cobbler (https://tastesbetterfromscratch.com/blueberry-cobbler/) and apple cobbler (https://tastesbetterfromscratch.com/apple-cobbler/). In fact here are all of our cobbler recipes: https://tastesbetterfromscratch.com/?s=cobbler. Enjoy!
Excellent recipe. Very tasty.
Very good peach cobbler. Very tasty. Easy to make. Be careful on the cinnamon.
I made this tonight, first time making a cobbler. It is awesome. I had a 60oz jar of peaches, so I used about 2/3 of the jar, and honestly just poured some of the juice in, didn’t measure, so I thought I may have used too much. Next time I will use all the peaches, and could probably use a little more juice. I also added about a 1/2 teaspoon of almond extract. My family loved it. I could have doubled it as they were all wanting more than I had made. This is a keeper for sure. Thank you.
I have no idea why there are negative comments for this cobbler. I needed to find a recipe to use up 2 cans of really bland mixed fruit in natural syrup. I doubled everything, trusted the process and my cobbler was amazing! I kept the sugar at the same amount as written because I knew the canned fruit was very bland. The butter and the batter really turned the fruit into something very flavorful. I lightly tented the edges of my pan for the last few minutes to prevent over-browning until the middle was set. To make ANY recipe, know your oven and adjust as needed. If you taste your canned, jarred or fresh fruit, you should be able to know how to adjust to your taste. Don’t blame a recipe if you made this and failed. Learn from your mistakes…it will make knowing when to make adjustments in the future. BTW, I found that cobblers should be cooked when the thickest part of your cobbler is 200F. Google is your friend people….. Thanks for the recipe!
Do I use peaches in juice or syrup, and do I use all the juice and syrup or do I drain some?
Hi Megan, you can use canned peaches in juice and no, you don’t need to drain any! Just start on step 3. Enjoy!
This took 1.5 hours to finish cooking at 350°. I used canned peaches with juices as noted in recipe
Yum. First cobbler I’ve made with our peaches and stewed apples from our orchard. Everyone loved this cobbler
I’m trying again today and will add some blueberries. Have sent this recipe to friends and family and written it down in my recipe book. Thank so much- from New Zealand
We are so glad you love this recipe Wendy! Thank you for sharing! 🙂
Too much cobbler, too little peach (and I had already doubled the amount of peaches, using jarred peaches that I had simmered for an hour to bring out the flavor). Will revise recipe, adding a little cinnamon to four mixture, putting half in bottom and half on top.
PS, I cooked it for 50 minutes instead of 40.