This post contains affiliate links.
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!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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 tried this and it was a disater. it was in the ovenfor 75 minutes and still never cooked in the center, waste of some great fresh peaches
Mine came out too sugary and almost caramelized around the edges. Why did this happen? I am used to a cobbler that is less sweet.
Usually from sugar + butter hanging out at high heat (tasty, but can tip too far!). Next time, you can cut the sugar by 1/4 to 1/3 cup, especially if your peaches are super sweet already. Should give you more of that classic, not-too-sweet cobbler vibe you’re used to.
It turned out AMAZING – & I used plant-based butter (unsalted country crock) – also half regular sugar & half sucralose blend with FRESH Palisade peaches. omg… Thank you so much for this easy & delicious recipe!
This is inedible! Way too much sugar. It is like eating nothing but candy. Far too excessive amount of sugar both on the peach mixture and especially in the batter. Terrible! I saw the person defended the amount of sugar due to the “texture”. Such a waste of ingredients. All it does is get stuck on your teeth. I do not comprehend how this could have this many reviews and still over 2 stars.
Followed this recipe exactly but added a little nutmeg. It came out delicious! My family loved it. My husband requested more!
Have to agree with some other posts; Way too much sugar, tried the recipe with 1/3 the amount of sugar on the peaches and 1/2 the amount of sugar in the batter, increased cinnamon (added it to the batter and peaches) and added a little nutmeg. Too much butter on the bottom. Otherwise, it’s OK, not great, not bad with the decrease in sugar. Might try it again, or not.
Appreciate you trying it and sharing your take! Totally get wanting to cut back on sugar, but it can throw off the texture and flavor balance—especially in cobbler where that syrupy peach magic kind of needs it. Totally support tweaking to taste though! Let me know if you try round 2.
I totally agree. I made it last night and it turned out flat. I don’t know if it’s because I subbed the batter sugar for monkfruit/erythritol but it sunk down and is now hard as a rock the morning after.
Can I use buttermilk for the milk?
Hey! Buttermilk will add a little tang, but yes—you can totally use it.
Great! I need to use it up. Ha ha!
I used fresh peaches too and yes, it’s too sweet and too buttery. I can’t taste that beautiful fresh taste that fresh peaches offer. Too bad. For me, I used a bit of half n half for the milk portion. That might have made the batter too rich, but next time I’ll stick to basic recipes and use less sugar and some cornstarch.
Perfect quick treat. I use canned peaches and add some vanilla plus a crap ton of cinnamon mixed in and on top with some ice cream. Also works well with oat milk
Can I freeze this ?
Yes you can! Just let it cool completely, then wrap it tight and freeze for up to 3 months. Reheat in the oven so it gets bubbly and golden again