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!!!!
The recipe, if using canned peaches, says undrained. Yet I see that someone asked if they should drain their canned peaches. Which is correct?
Its undrained!
What if you have the kind in juice and not syrup?
If they’re packed in juice, you can still use them undrained.
I made this yesterday and tripled the recipe because I had so many peaches. The batter expanded out and over the pan.
As others have mentioned, very sweet. I’d make it again and reduce the sugar and change the pan size.
Thanks so much for the feedback! And yes—if you double or triple any baking recipe, definitely plan on using a much larger pan to handle the extra volume. Cobbler batter can really puff up!
I tried it and it was Wonderful!!! Thank-You
If I’m using canned peaches, do I drain the peaches?
I’m confused. The recipe said to use undrained canned peaches in the notes.
You are absolutely right, its undrained.
The recipe specifically says not to drain canned peaches: “To substitute canned peaches, use 1 quart jar, undrained.”
Wow. So good! I just followed the recipe besides cutting back a touch in sugar. Will remake
Cooling down for after dinner
Best cobbler I’ve ever made.
So I don’t normally chime in on recipes either way, I just quietly enjoy…I also almost never make with out reading reviews so thank you for those that posted I wish I had read. I followed this recipe to a T I actually measured using a scale because I find in baking this usually produces superior results.
I agreed way to sweet and too much butter… mine came out insanely gooey if I serve it with I e cream I might get away with it but I have to say not even close to the texture yours looks like in the pictures. I cooked for 50 min because it just wasn’t coming together in the middle…but felt I had to pull as the edges were getting too brown.
I’ve just tried a bit and I agree about adding a bit of lime less sugar in the peaches. It’s also so caramelized it’s sticking to my teeth.
I’d like to know where I went wrong? I’m an experienced baker and cook. The peaches were fresh and ripe but not overly, the flower was fresh..I always want to be supportive online I appreciate your time in putting this recipe together and posting but I am kind of irritated that as an experienced baker it’s so off.
I’m also just noticing as I type this that the over all rating is 3.7 which is deceiving when you look at first glance in the search engine it looks like it’s 4.9 which is the reason I didn’t read the reviews…
Totally hear you—and I’m so sorry it didn’t turn out! This one’s meant to be extra gooey and sweet, but it shouldn’t be that sticky. I’d try less sugar + butter next time for a more balanced bite.
Since I live in the heart of peach country (Middle Georgia), I have been eating peaches for months. I’ve already made this recipe twice this summer, and just prepped the peaches to make it for my son, daughter-in-love, and my Labor Day lunch. It’s perfect!
I will be making this today for my son’s welcome home dinner (he just got back from a cruise). I’ve made the “dump cake” version of this but am excited to try the “from scratch” version. I’ll add nutmeg, ginger and cinnamon to the peaches and I’ll be using Splenda instead of sugar since my dad is a diabetic. Thanks for posting this!
That sounds like a special welcome home dinner! Let us know how it turns out!