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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!!!!
Wow, this was amazing! I substituted a Gluten Free flour blend for the flour and dairy free Smart Balance because I can’t have gluten or dairy. I also halved the butter and added some sprinkled sugar on top just to Taylor it a little to our taste. I’ve tried several recipes and this will always be my go to. Thanks for sharing!
Just made this for the first time and it was a hit. Made a few changes based on other reviews. My peaches were so sweet and juicy only used about 1/4 cup sugar and no salt! I did add a little lemon juice and vanilla extract to the peach mixture though. Also cut back on sugar on batter as well and added cinnamon and nutmeg to the batter. Sprinkled more cinnamon and nutmeg on top. Had to cook an extra 15 minutes so that it wasn’t soupy, but boy was it delicious! There is none left over. It’s best to use good sweet ripe peaches. The ones that nobody wants at the grocery store! Almost forgot, followed another review and decreased butter to only 4 pats instead of 6. The longest prep was cutting up the peaches. It didn’t take long following recipe’s method, but they did get slimy and hard to hold trying to slice them up.
Will definitely be making this again very soon and will try adding in some raspberries. Enjoy everyone!
Great we loved it. Thanks for the recipe. Turns out great
Is it possible to freeze this recipe? If so should it be cooked then frozen.
Or just prepped and frozen. Then thaw and cook?
We have lots of peaches and I would love to make a few cobbler’s for us to enjoy later in the summer/fall.
I don’t recommend freezing it.
I am just wondering if I should use unsalted butter or salted butter?
Hi! I only had salted butter, so I used that so I didn’t have to make a trip to town. It was still the best peach cobbler I have ever made!! Hope this helps 🙂
I just made the cobbler an it is so good thanks for sharing good stuff
This is my go-to peach cobbler recipe. It is so incredibly easy and the BEST cobbler. The texture of the cobbler/breading part is amazing, especially around the edges. I use 1/2 cup of sugar in the batter and only 1/2 cup of sugar for the peaches, based on personal preference. I just made this with blackberries for the first time. I tried to heat up the blackberries with sugar like you do for peaches and there wasn’t enough juice to make a syrup, but it still turned out great. The blackberry version was done in 28 minutes, for anyone who wants to try it. Thank you so much for this recipe!
Just used this recipe today…it just came out of the oven and looks great! This is the second or third time I’ve used this recipe, so I know it’s gonna taste as good as it looks!
Made it tonight. First time making peach cobbler. It was ok, but nothing like mom’s honesty. The top crust was really nice. I think there needs to be more detailed instructions on mixing the batter properly, though. The batter was kinda soft and like “mushy” (cant think of another word to describe it) inside. I will see if it settles tomorrow. I dont want to cook it any more — after 45 minutes. Thanks
Oh, i also used a quarter cup of sugar because I figured the jarred peaches (Kirkland) contained enough sugar
That’s the reason I love it. Reminds me of bread pudding texture.
Delicious and simple to make