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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!!!!
Hello ladies … I just tried this recipe with some fresh peaches that I bought. And the verdict is A+++ ! I threw an extra peach into the mix and it turned out perfect! This one will be my new GO-TO recipe for irresistible peach cobbler! It’s the best! 😉
Has anyone tried it with frozen peaches? If so, do you have any comments?
Yes!!!!!! Three times with frozen. Once with home canned. And today with fresh sliced. Amazing each time. (I am using GF 1-1 flour for the first time today – cross fingers).
Did you follow steps 1 &2 with frozen or just go to step 3? I really want to make this and I only have frozen peaches on hand. What size bag did you use?
Since frozen peaches are frozen fresh and have not been through the canning process, I (personally) would follow all steps, as listed in the recipe. However, I would completely thaw them and let excess liquid drain off before starting.
If I wanted to go canned, would you recommend peach pie filling or just canned peaches in syrup?
Peaches in syrup.
I made this today for the second time and made a few changes. I have made it as written with GREAT results, but I decided to tweak a bit anyway. For the sugar I reduced the amount in the mixture that goes over the peaches to 1/2 total cup. And I used 1/4 cup brown sugar, 1/4 cup white sugar. For the topping I also reduced the sugar and used 1/4 cup brown sugar and 1/2 cup white sugar. Perfectly sweet for our particular tastes (plus I use ripe peaches, so mine are sweet to begin with). My other change is to not bother with cooking the peaches on the stove. They simply do not need this step. I just peel and slice my peaches, toss them in the sugar mixture and pour into the pan over the batter. They come out perfect!
I made this recipe as is and it was so delicious!
Family just loved it
We just put whipped cream on it as we didn’t ha e any ice cream in the house
The peeling technique works perfectly
It smells amazing while baking too
Thank you for such a simple and delicious recipe
It’s a keeper!!
What could I use instead of butter to make it dairy free?
I bet you could use coconut oil instead…
I saw a comment a few days ago that said something to the effect of “I had to mix the batter and peaches or it wouldn’t have come out right.”
Please for the love of all that is good in this world DO NOT mix the batter and peaches! (And don’t mix the batter too much either. This receipe is EXACTLY how my grandma used to make it. Too good to mess with!
I love peach cobbler but reserve its “sweet specialness” to once per summer season. After discovering this recipe, I may get a few more in before peach season is over.
This recipe is THE BEST I’ve tried!!!!
I really want to cook it in my cast iron skillet. I had to hold back some of the batter. (I was going to reduce the recipe but didn’t have time to fool with calculations.) As it turned out, I didn’t hold back enough. The cake overflowed creating an ugly mess. (It was so ugly I shared on my IG.)
I didn’t care! It smelled so good! I couldn’t wait to try it!
OH MY!!!!
Let me tell you, it may have been ugly but it was so delicious … a scoop of vanilla ice cream was the perfect topping … the cast iron skillet created perfect crunchy sides!
I cannot wait to make this again!
First time making my fav desert my 12 yr old daughter helped me and I found the recipe very easy to make… Thank you 😊
Very good recipe. I liked the edges were crispy and sweet.