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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!!!!
Its a fabulous receipe..I did make it with v fresh peaches. I made 2 different batches. 1 as the orginal recipe. But the second batch i made for my diabetic parents. So sug substitute. And almond flour. Dad’s sugar didn’t turn into a screaming mary. So bonus. I love it that it has the nutritional value. But can you tell me what would you considered to be a serving size..I use grams most of the time..My 32 year old said serving size is 9 x 13. He’s grounded..
So glad you enjoyed it! The recipe makes about 9 servings—though I have to laugh at your son’s idea that the whole pan counts as one! 😉
Wow, everyone loved this dish! I don’t give out 5* reviews easily but this recipe deserves it. Of course, pitting and peeling the fresh peaches was the most work but the rest of the recipe is simple, The result: easy and delicious. This one’s a keeper.
Our farmers’ market sells peach “seconds” for $1.00/lb instead of $4.00/lb for undamaged ones. Every week I make this peach cobbler after going to the market and it’s been fabulous! I’ve been using a 9.5″ square Pyrex pan and 6-7 peaches (minus the spoiled bits) and it comes out beautifully. Today I’m going to try using brown sugar instead of white.
I tried this recipe using Bob’s Red Mill 1:1 Gluten Free Flour along with substituting coconut sugar for cane sugar. It took significantly longer to bake ~ around 20 minutes longer, though I probably could have taken it out maybe 5 minutes sooner. There wasn’t really enough crust to go around, but overall the flavor was good and I will try this again, but I’m going to think about how I can make it better. Thank you for such a simple and delicious recipe.
I made this today and cut back alot on the sugar because of reading other reviews. I honestly think it wasn’t sweet enough lol next time I’ll just follow the recipe!
Any suggestion on how to store / how long?
Yep! Store it covered in the fridge for up to 4–5 days. Reheat in the oven or microwave and it’s just as dreamy.
How ripe should the peaches be? Still a little firm or perfect for eating?
Go for ripe and ready-to-eat! Slightly firm is okay too—they’ll soften as they bake, but underripe peaches won’t be as sweet or juicy.
I agree! Some of the peaches I used had just come off the tree and were small and hard. But they worked anyway with cooking them first and all that yummy sugar.
70 yo retired trucker…just follow the recipe!! Perfect taste & texture. Made with very ripe peaches…yum!!
I made this today and it’s delicious & super easy to make. I did cut back on the butter and a lot of the sugar and I subbed half the flour for almond meal & I could still eat the entire thing by myself! I also added a teaspoon of vanilla bourbon paste and another teaspoon of bourbon. I only added 1/4 c. sugar to my palisade peaches and 1/2 c. sugar to the flour mixture then I sprinkled 1/4 c. brown sugar on top. I’ll probably cut even more sugar out of the flour mixture next time too because it was still plenty sweet for us. The butter I cut back to 4 tablespoons and that seemed like more than enough butter to me. If it still taste great cutting back the sugar and butter and subbing some of the flour then it must be super decadent with it. I will definitely start making this every peach season. We love desserts in this family but we’re also pretty healthy so I try to make my desserts “healthier” but still delicious so we can enjoy them often. If I had anything negative to say about the recipe it’s that I don’t know what “generous” might have meant to the person posting the recipe so I do wish she would have given an amount of cinnamon to use instead. I think next time I’ll add about a teaspoon of cinnamon to the peach mixture instead of sprinkling it on top. It’s a great recipe that can be tweaked so easily to be the type of dessert your family likes to eat or you can make it as is.
This cobbler was okay, I have other recipes that I like better. I usually follow recipes the first time exactly according to the directions when I make the dish. I definitely did not like the butter melted in the bottom of the pan. It would have been better with less or mixed in the batter. The pan was also to large, the batter was spread to thin. If I ever make it again I will make some changes but I will probably go use another recipe I like better.