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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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.
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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!!!!
This cobbler is delicious and SO easy to make. I made it vegan using unflavored soy milk and Country Crock unsalted non-dairy butter. Also, I’m lazy so I didn’t peel the peaches (I used fresh) so I just cut the peach slices thin. I will be making this one again and again.
Absolutely delicious. My new go-to recipe.
Delicious! Used less sugar in the peaches because the fresh Yakima peaches this year are incredibly sweet. Did not peel them so they gave off that lovely orange/pinkish hue. Topping not overly sweet, edges caramelized and slightly chewey. Baked mine in a 7″ cast iron only because I don’t have a 9″. I’m always amazed how you can pile juicy fruit over this batter and have it come out this way! So dang good!
So good! I switched out all the sugar for brown sugar to add some extra caramelized goodness and oh my I had to restrain myself from eating the whole pan.
I rarely comment on or review recipes but after reading some disparaging comments and after tasting the final result, I felt compelled to comment.
I used seven fresh, sliced, but unpeeled peaches which weighed about 1.33 times the given weight so I increased the other ingredients by a third and it was fantastic.
I used a 13×9 corning baking dish whose sides are less tapered than a glass dish. The cobbler puffed up considerably while baking but settled significantly upon cooling so a 9×9 baking dish might be more suitable for the normal 1x recipe.
I read several comments while baking so I was concerned it would be overly sweet to me because I am not a sweets eater.
However, it was not overly sweet. I’m guessing the people who complained about cloying sweetness must have used canned peaches packed in syrup — I would not add sugar to canned peaches packed in syrup.
I believe fresh peaches will yield the best tasting result and I believe peeling fresh peaches is wholly unnecessary.
I used fresh peaches and used half the amount of sugar. It was definitely too sweet even at half sugar.
I suggest adding a few tablespoons of sugar at a time to the peaches in case the peaches are naturally very sweet.
Wow. So easy and ridiculously delicious, my family wanted seconds!
One of the finest desserts I’ve ever turned out of my kitchen, thank you for this recipe. I made mine with canned peaches tonight and served it with homemade whipped cream, just a wee bit sweetened.
This was sooo good! Only had 4 large peaches left over from my grocery haul and otherwise followed the recipe exactly. Beautiful chewy crusty bits on top! Wish we had some ice cream but this is the perfect recipe thanks for sharing!!
The recipe was very easy to follow and the cobbler made up very quickly. We really enjoyed, but with one change needed. The cobbler and fruit were very, very sweet. I will try again, but I will only use enough sugar to help juice up the peaches. Rating is a 2, but I expect that it will be much higher when the sugar is left out of the recipe.
I agree, was far too sweet
I would use a 9×9 baking pan on this for any thickness. Delicious and easy, even with fresh peaches.