This post contains affiliate links.
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:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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!!!!
We followed the recipe and made ourselves a slice. It was incredible! Will make sure to make it again!
Very easy and quick for working moms. Loved that it included fresh and canned peaches.
Delicious and so simple.
It seemed weird to add the batter first, but the batter rises up and cooks around the peaches perfectly.
I have a very small oven, so had to cut the recipe in half and bake in two pans.
Like others have commented, it’s not too sweet.
I have made this multiple times now.
Easy and so good!
Made it tonight. It was so simple and delicious! I’m picky about texture when it comes to cobbler. Even store bought kinds are typically gooey. This recipe is spot on perfect. I read comments about sweetness. Since I was using firm fresh peaches that we picked earlier in the day, I figured I’d balance it out. I didn’t use the full amount written in the recipe, but I also didn’t reduce the sugar as drastically like some comments suggested. I left out about 1/4 with the batter and did the same with the peaches. I have to monitor my sugar intake daily, so this would be a splurge for me anyways. For the rest of my family, I’m sure following exact measurements in the recipe would still produce a totally fine cobbler and not overly sweet. This was so yummy I ate 2 bowls! The balance of a crispy bottom and soft top is amazing! I baked for 38-40 minutes and added 2 dashes of all spice to the dry batter just for fun. Thankfully I had just enough cinnamon for the cobbler. This recipe is being saved permanently, and I totally plan on making it again. TY for sharing with us!!
My first mistake was following the recipe. It still wasn’t baked after 1 hour.Most recipes call for the batter to go on top, but I followed the recipe. I used canned peaches with the juice as the recipe says. Maybe too much juice. Maybe batter should go on top, but the batter is still not cooked enough.
Absolutely yummy! Used some frozen peaches and a can of sliced peaches . Plus extra cinnamon.
3/4 cup brown sugar for topping, no white sugar.
Have enjoyed this for years. Thank you for sharing. I replace half of the sugar with the canned peach juice. Then 3/4 of the way done pour remaining juice, about 3/4 cup, over cobbler and continue to bake. What an old fashioned peach taste! Not mushy at all and packed with flavor.
It tastes great, but my fruit stayed on top and the batter stayed on the bottom. As a result there was a dark edge to the cake and it was super gooey in the middle. I cooked it at 350 and ended up leaving it in for a little over an hour. What did I do wrong?
Did you have any luck figuring this out? ..I had the same mess.
Amazing recipe. In celebration of National Peach Cobbler Day, I have shared the link to your page with others. Thank you.
I made the peach cobbler exactly from the recipe and it is wonderful. Crunchy on top and soft inside just the way I remember when I was growing up! I will definitely make this again.