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
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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.
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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!!!!
This is so yummy! A good old fashioned that is still the best.
Amazing!! Family loved it. My first time making and made it with fresh orchard peaches. Quick and easy recipe to follow. Will be my go to.
I’m not a baker and found this easy peasy to make with my peaches! As my hubby prepared dinner, I prepped everything so that it would go in the oven after dinner was made, by having the peach mixture aside, butter pats in dish and milk separated from dry mix to add when ready to make. Being a little short of peaches, I added in one green apple to the mix. Two comments: (1) the blanching for easy peel did not work for me. perhaps the peaches needed longer time in boiling water being cold from fridge? I ended up using a peeler. (2) this recipe calls for WAY TOO much suger (part of the obesity problem we have!). I only used 1/2 cup (instead of 3/4c) for the peaches and 3/4 cup (instead of 1 cup) for the batter, and it was still TOO sweet. Next time I will try 1/3 of what the recipe calls for. I paired this with Nonfat Frozen Yogurt.
I am a 79 yr old who’s hobby is baking. Being not so happy with my current peach cobbler recipe, I searched the ‘net and tripped over your site.
Since everything I make is from “scratch” your site intrigued me. This recipe is just like I remember from my childhood; absolutely perfect! Thank you so very much.
First time trying a cobbler recipe and I too was confused that the batter is on the base and peaches over the batter, but I figured from your after pic that the batter rises to the top and forms a crust. The flavors were delicious, although I too think I will cut back on the sugars. My oven also bakes a bit too hot, so I need to cut back on the time some, the crust was a bit too brown, but good nonetheless. My only “fail” was that I put it in a 9×9 square pan. That made the batter thicker on the base, and I am finding that all the batter didn’t bake? It seems I have slight traces of batter mixed with the peach mixture. Is the batter supposed to all be cake-like, top and bottom? Or is what I am seeing normal? It seems a bit runny and again I’m wondering if the shortened pan is the culprit. I will have to check your other recipes. I’m a better cook than baker, and it’s hard for me to follow directions, I improvise when I cook, and you just can’t do that when baking! I’ll definitely try this again with any additional tips you can share.
Hi Ann, I think the main problem that happened here is baking this volume of cobbler batter in a 9×9 square pan–it just wont bake the same or correctly. Hope you get to try again 🙂
I’ve been trying to recreate some memories of living in the US and this cobbler recipe is a big help. The consistency is perfect. The peach pealing trick is clever and really works. My first attempt did not get applause, but the reason became obvious and my second attempt will probably be spot on. Go easy the sugar. I would drop the filling sugar to a half cup, and if the peaches are sweet (mine were not), less than a half cup. The dough sugar can also be cut to a half cup.
I bought a flat of Carolina peaches at one of the big box stores last weekend, and no one else in the house was eating them. I still had five of them in the fridge this morning, so I decided to use them in a cobbler. This recipe popped up at the top of the list when I searched online and it had good ratings, so I decided to give it a try. I went to the kitchen, cranked up some old-school Aerosmith, and got to work. When the cobbler went into the oven, I switched the tunes to some Rick Astley (ugh!!) for my wife while I ran out to buy some vanilla ice cream. We had the cobbler for dessert tonight and dang was it good!! And the crispy topping at the edges made it even better. I will definitely be using this recipe again. Thank you for sharing it, Lauren.
Easy and tasty, I will be making this again and again. Thank you for the recipe.
Thanks Janet! I’m happy you liked it!
I’m a pretty good Baker but never made cobbler. I just put this in the oven and for some reason, it looked like I made peach soup! The batter just mixed right in with the butter and the peaches and juice just seemed to mix in with that! Eek! Is that normal? Hopefully it will turn out ok!
Hi Angela, It will look like a big sloppy mixture when you put it in the oven, but as it bakes the batter will envelope the peaches and form a nice cake-like crust. Enjoy!
I made this, and it was delicious! It is very easy to make also. This will definitely be a go to recipe.