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
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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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!!!!
Just made the recipe and I am very happy with it. Never made cobbler before, only crisps and I have to say I like the cobbler as much as a crisp. I also made the batter with cashew milk instead of regular milk and it was nutty and tasty. Also added a teaspoon of mexican vanilla to the batter.
The only question I have is: is the bottom (the fruit and some mixture) supposed to be loose or is the whole thing supposed to be like a cake? I am wondering whether what I am enjoying is underbaked.
The top of the cobbler will be cake-like but the center and fruit mixture wont.
This was easy and delicious. I didn’t peel the peaches, used only 1/4 cup of sugar and just warmed them to the point of melting the sugar granules. Then I made the mistake of putting the peaches on top of the butter and spreading the batter on top of the peaches! A lucky mistake. It cooked perfectly in 38 minutes and was sweet and rich. Topped with vanilla scoop.
Fabulous. Looking for a quick dessert because my eight year old son peeled a bunch of peaches and I did not want to get out the mixer or soften butter. This was perfect. I subbed in (a little extra) buttermilk for the milk and only added a small pinch of sugar to the peaches (there were also a few extra peaches thrown in because we love fresh peaches). It was dead easy and superb – it made lots and we were still all fighting over it!!
I just made this today and it was delicious. I used five farm fresh peaches and I also added 1/4 teaspoon of vanilla and for the cobbler dough I used half a cup of granulated white sugar and half a cup of brown sugar. Did exactly what the recipe said otherwise and it turned out PERFECT. It was absolutely delicious, everyone loved it. Super easy and yummy thank you for the recipe!
So glad I tried this recipe instead of the dozens of other ones online. Tried it tonight, it was terrific. The peaches that I had to work with had some spots that I cut off, and they were very firm and not totally ripe. So I added them to a pot, covered them with water, and then cooked them on high until the water was boiling. Then I put the large peach chunks in an ice bath, and removed the skins. And then followed the recipe exactly. Everything was great, I love how the edges caramelize.
Amazing! I made this peach cobbler today, and it was absolutely delicious! I would recommend that everyone follow the directions, use the exact proportions in the recipe and you will have an amazing dessert! I will be making this again and again! Thank you!
I left out the cinnamon. Other than that, it is easy, fast and FABULOUS. I’ve been making peach cobbler for years and this is not only one of the very best, but my new go-to cobbler. Take a bow, Lauren!
What a great compliment! Thanks Whitney!
At first I didn’t like how fluffy the crust seemed so I almost overcooked it. But once you let it cool, it slightly hardens. And my oh my is it delicious. I am gonna get myself in trouble if I don’t stop eating it!
Thank you for this recipe! I tweaked it a little bit. Instead of white sugar, I cooked the peaches with the same amount (3/4 cup) of brown sugar. I added 1/2 teaspoon vanilla extract and 1/2 teaspoon apple pie spice to the Peaches. I also added 1/2 teaspoon vanilla extract to the batter. Instead of sprinkling the top with cinnamon, I sprinkled it with Apple pie spice. Five minutes before the end of the baking time I sprinkled the top lightly with turbinado sugar to add a little bit of crunch. It turned out delicious!
Tred this with some recently picked peaches from a local farm. It was a delicious recepie and easy to make, peeling the peaches was challenging, but so well worth it
Dunk peaches in hot water just like you do to peel tomatoes. Peels right off.
I have just finished making this cobbler for the 2nd time! It’s our new favorite! Thanks for sharing, Lauren Allen! ?