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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!!!!
I made this recipe, but used heavy cream thinned almost half with water. (didn’t have milk). It came out very tasty, but more like a very thin pudding around the peaches, witha slight thin crispness on top. Would that have caused the consistency to not be what I expected? Also I used slight less than 3/4 cup sugar and was still a bit sweeter than my taste. I also baked it about 15 minutes longer as it didn’t look at all done at correct time. I am thinking the cream/water didn’t react with the ingredients as milk would. Yet I do that with cornbread and it bakes fine. Any ideas to offer? (I don’t drink milk but can have cream, so never have milk readily on hand.)
However, it was delicious and pleasant to eat.
Marlene, I am having the same issue. Have already overbaked it and it is still gooey.
I was out of milk the first time I baked this and substituted oat milk. It worked well. I have since made it using milk and the difference wasn’t noticeable .
This recipe is anything but tasteless, you are an extremely rude and nasty person. Baking powder has nothing to do with taste, and self rising flour (high rising) has baking powder in it. It is very apparent that you know nothing about baking.
Simple and tastety.
I found this textbooks recipe and couldn’t wait to try it, I get everything ready and go to put the butter in to melt and ,, …. WHAAAAT!? No butter!! I wanted to 😭
Luckily I avoided total catastrophe , . coconut oil to the rescue! I love the recipe, with butter or coconut oil and together is wonderful! any vegans out there, this is absolutely devine subbing coconut oil for butter❤️❤️❤️i thank you for the recipe, as do my taste buds ❤️
Got a beautiful large jar of peaches at Costco-from Spain and found this recipe. All I can is WOW!! super easy and delicious…I also cut back a bit on the sugar, but otherwise, this has become a family favorite!
thank you!
Tried it, loved it . . Totally a winner 👍.
This recipe was absolutely disgusting! I followed each step & it was very tasteless. I found a better recipe that doesn’t need baking powder & use high rising flour instead.
Wow, your a very rude person, I bet your a millennial. This review has disrespectful brat written all over it.
I absolutely agree with you… very very rude uncalled for.
TJ, you sound very young, that’s ok, we all learn as we grow. Your comments, however, were uncalled for. They are hurtful and disrespectful to a person who did not force you to visit her website, nor did she force you to use her recipe. She made an assumption that you had the most basic of cooking skills, and could recognize that all-purpose flour needed the baking powder added, and self-rising flour already contains it.
The cooks who have sites to share their recipes with us are truly amazing.
TJ, did you notice you did not pay anything in order to look through all of her recipes? Rather, the recipes were voluntarily shared with you, along with the techniques, noteworthy adaptations. The site also provided still photos, and videos as well. You did not come to a “learn how to cook site”, you came to get a recipe assuming you had those basic skills. Mind you, this website, and everything in it is a testament to the literally thousands of hours it took her to share her good work with you. If you were born just a generation behind where you are, you would not have had this resource. You would have only had a handwritten index card that your grandmother wrote down a recipe on, and that was if you were lucky. In all likelihood, you learned something while cooking the first recipe, which then allowed the second recipe to turn out better. But some advice for the future, whoever’s recipe you use, thank them, they took time to do something nice for you, do something nice back. If you don’t like a recipe and have something constructive to say, say it. But if you only want to tear people down, remember, this is not the right place or circumstance for hecklers, bullies, or childish games. You truly owe Lauren an apology. In a world where you can be anything…..be kind!
Amazing!!!!!!!!!!
Used canned peaches. It was a huge hit with the whole family!
Turned out great but was undercooked in the middle. Needed another 20 minutes. Used canned peaches.