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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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!!!!
How early can I make this ahead of time? I have two thanksgivings in one day. Like can I prep it in the morning, drop it off ro my parents uncooked and then bake it later that night? Or bake it the night before, refrigerate or freeze it and then thaw and bake it the next day?
You can prep it in the morning and keep it in the fridge until baking later. Or bake it the night before and reheat. I wouldn’t freeze it for the next day.
So when the peach cobbler is done it’s upside down?
It does look that way as it bakes, but it won’t be upside down. The batter rises up around the peaches and forms the topping.
How much milk? I didn’t see it in the ingredient list
On the recipe card it says 3/4 cup milk.
Hi…
Any chance I could make ahead? If so, do you recommend where to stop (e.g. bake first then reheat or don’t bake initially at all)?
Yes, you can make it ahead. Bake it, let it cool, then reheat just until warm before serving. The topping should hold up great.
The ease of the recipe can’t be beat. I used two cans of peaches in light syrup, unsweetened soy milk, and whole wheat flour (as I always do with baking). I added a light dusting of ground cloves to the cinnamon on top to add some additional interest.
Even though I cut the sugar to around 175 g from 200 g it was still far too sweet. Next time I’ll try halving the sugar and see how that goes.
Would frozen peaches work or is canned my best option when making this out of season?
Frozen peaches work great. Just thaw and drain them so the cobbler isn’t watery.
Is 6 tablespoons of butter a mistake? Should it be teaspoons? When I added the batter on top in the baking dish it was swimming in butter.
Six tablespoons is right. The batter will look like it’s floating in butter at first, but it bakes up with that yummy crisp edge.
Hi! If you double the recipe, can you still use a 9×13 pan? Thank you!
A double batch will be too full in a 9×13. I’d split it into two pans. Hope you enjoy it!
If using canned peaches, should I drain any of the liquid or add a thickener like flour or corn starch?
Drain most of the liquid from the canned peaches so the cobbler isn’t too runny. You won’t need any flour or cornstarch.
The recipe above says undrained.
Hi, love this recipe- could I make this with baked apples instead of peaches? Would it rise the same way? Or would I be better off making ur apple cobbler recipe? Thanks!
Yes, you can totally swap in baked apples it’ll still rise and bake up beautifully! Just make sure the apples are softened and juicy (like your peaches would be after cooking). I’d sauté them first with a little butter, sugar, and maybe a pinch of cinnamon until tender.