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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 it just yesterday for my partner but my family just loved it too much! Making some more today. Definitely a hit recipe, will be using it again!
Really loved the taste of everything. I cooked it covered in a 9×13 for an hour and a half at 350. I never could get the center to Cooke fully through. After reading other comments, I checked my baking soda and had even cooked another pie at the same temperature with no issue. I made 2 thinking I had made an error and unfortunately still couldn’t get the batter to fully solidify. However, my husband and I made the best of it and enjoyed it anyway!
Hi Megan, I’m sorry to hear you had a hard time with the peach cobbler setting up. I think the issue probably was that you cooked it covered, trapping too much moisture inside. I just made this last week and baked it uncovered and it was done and golden on top right at 38 minutes. Let me know how it turns out next time and if you have any questions!
hi. I am cooking it right now and it’s just barely rising but.. I think my baking powder might be old. Also… there was very little moisture to my peaches, so I put afew tablespoons of water in them.. on the stove.
We’ll see… hopefully the batter will rise like biscuits. im looking forward to some summer cobler.
I think that your issue was that you said you used baking soda and not the baking powder as the recipe called for ….
I noticed you referenced baking soda, but this recipe calls for baking powder
Noticed you said baking soda. Recipe calls for baking powder, not soda. Don’t know if this would have made a difference or not. I agree that baking it covered probably prevented it from baking completely.
I use this recipe all the time and it’s always perfect… I see you said you used baking soda it calls for baking powder maybe that was the issue?
I think this may be considered a spoon cake as opposed to a cobbler, which would have a more biscuit-like topping. Regardless, I could not pass up trying the recipe out because it looked so much easier. Very yummy even though I absolutely mangled the peaches removing the pits. I also ended up using salted butter since the fruit and batter tasted so sweet to me, and I’m glad I did (I am a ho for salt).
Best ever recipe. I did use less sugar and it was great.
I found it WAY too sweet and soupy. I thought it seemed like too much sugar when I was making it and I should’ve listened to my gut. Quick and easy to put together but if I try again I’ll probably use a tablespoon or so of sugar in the first step.
Same! I also thought about the sugar. I will do it again with much less. But super easy recipe!
The easiest, best peach cobbler recipe I’ve ever made, hands down!
That was a hit!
I added 5 min bake time to firm it up and it was delicious. Baking dish was scraped clean while brownies and cookies were still piled high, that’s saying something around here.
I tripled the recipe, and Unfortanetely, my batter didnt solidify enough. Was very soupy. Cooked almost 45 minutes longer hoping the batter would thicken up, but wouldnt. Too bad. Lots of fresh peaches used.
I’ve used a similar easy cobbler recipe for years but it calls for self raising flour. Never again! This is the best I’ve ever made!
I used the double recipe, as I had a lot of peaches to get through, so 10 in total. The syrup needed acid so I added the zest of one full lemon and one full lemons worth of juice. The batter is super cakey, this is much more of a “peach cake” than a peach cobbler, but it’s still good. The reason I rated it 3 stars is just because it doesn’t bake well. My dish, as I doubled the recipe, was a lot larger and deeper, but the rising cake wasn’t baking even on the top. I ended up dropping the temperate to 325 and baking it for another 20 minutes covered to prevent anymore browning.