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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! If you love this recipe, make sure to try my homemade peach crisp!
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!
Did you use the juice from the canned peaches or drain them?
Undrained! The recipe calls for one quart jar of canned peaches, juice and all, spooned right over the batter.
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!!!!
We loved this and finished it in no time. I plan to make it over and over again. Thanks for a great and very quick recipe! I actually didn’t bother peeling the peaches (I used fresh) and I found it was fine.
OMGosh, this was absolutely fantastic! I do a LOT of baking and this is a keeper!
It’s a bit different from a peach cobbler recipe I tried last year. When it came to adding the milk to the flour mixture it came out quite runny so I was convinced when I put it in that it was gonna come out like a soup. But It did turn out better than I thought. I am still worried about the middle though. It’ll probably be soft dough in the middle. I don’t think anything was wrong with the recipe Im just gonna do less milk though next time if anything. I bake pretty often so I don’t think it’s because I don’t no how to bake or cook. I’m the cook of the home and all. But I do blame me not making it like this before it was a new style for me. But I always like to experiment.
This is now my go to cobbler recipe after searching around. I can see that it would work with many types of fruit and different levels of sugar and spices depending on the fruit. Blackberries are up next. Thanks for this.
I have tried this a couple of times. The cake doesn’t rise above the peaches. First time my baking powder was expired so I got new. Still doesn’t raise. Is it because I am using bread flour? It still is yummy.
This recipe uses all-purpose flour, not bread flour — bread flour has more gluten, which can make the batter denser and keep it from rising as much. I’d try switching to all-purpose flour for a lighter, more traditional cobbler texture.
This is the recipe I’ll use from now on. Finally found it. Got rave reviews. I’ll try it with all kinds of other fruits. Next up: blackberries. Thanks!
I was skeptical of the peaches on top of the batter, as I have fond memories of making cobbler with my family growing up and I had never seen that. Happy to report it worked fabulously…best peach cobbler I’ve ever had! Multiple kinds of beautifully ripe & in season peaches definitely didn’t hurt. I added slightly less sugar and still found it a tad sweet, but my peaches were super ripe, and sweeter. I also added an extra 1/2-1 extra peach. So custardy, so golden, a little crispy on top.
I really want to make this for my staff party. It’ll be a huge hit. How would you suggest traveling with this? Would it be better to assemble it beforehand, then bake it at the event? Or drive it 20-25 min fresh out of the oven?
It’s best fresh from the oven, so if you have oven access at the party I’d bake it there. If not, I’d bake it beforehand, then cover and rewarm it at 350 F for about 20 minutes right before serving, that keeps the texture nice rather than reheating from cold.
Cobbler part never formed! It looked like peach soup! Will not make again!
Just served this as a pudding at an evening with friends – everyone loved it. Gave choice of vanilla or honeycomb ice cream. We’re in the UK.
Just wow. This was incredible. Perfect blend of crispy batter and soft but still firm peaches. The flavour was amazing and it lasted literally 5 minutes, we DEVOURED it.
How much water do you put in sauce pan?
This recipe doesn’t use any water in the saucepan, just the peaches, sugar, and salt, which is cooked briefly to dissolve the sugar and draw out the peaches’ own juices.