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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!!!!
Fantastic. I got a box of peaches from The Peach Truck Sunday. I made this using about 50% more peaches than recommended. I bought fresh baking powder and flour since I don’t bake much. It was pretty sweet so I think next time I might use only 1/2 cup sugar in the peaches instead of 3/4 cup. Other than that it’s wonderful.
Thanks for the tips Wallace. I just got my Peach Truck box Saturday and I’m going to make your adjustments before making this tonight!
I’m getting my Peach Truck peaches tomorrow!! I can’t wait to make this. Thanks for your helpful comments!!
I just put another one of this delicious cobbler in the oven. This is the third one this week. Everyone just LOVES it. It’s so simple to make. After the first one I no longer even need the instructions. Thank you so much for sharing this little gem with the us. With the world being as crazy as it is right now,it can definitely use such sweetness to get us by. Thanks again. T. From California
Made as directed for 9×13 pan ( 1.5 X)
PRO TIP: do not bother peeling the peaches! You will not notice the skins at all once baked and it saves a TON of effort.
Came out looking and tasting like the height of summer.
Topping was flavorful and very light. Did not rise much but I blame old baking powder.
Even terrific the next day. Killer for breakfast with a nice cuppa joe.
This is a can’t miss recipe!
Just made this for my hubby who hates cooked fruit and doesn’t like cobblers and he said “That’s a hit.” Made it exactly as the recipe said and it came out perfect. I actually was afraid after I heated the fruit with the sugar that there would be too much liquid but it was perfect. That hardest part was blanching and peeling/slicing the fresh peaches and that wasn’t really hard, just time consuming. Thanks so much for this recipe! It is going to become a regular!
Just made, taste and smells delicious.
Mine turned out horribly. The butter and batter didn’t mix well and seemed too liquidy. It covered my peaches entirely. I baked for less than the full suggested time because it was getting crusty on the edges and brown and yet the cobbler part was doughy and mushy. I was so disappointed. I followed the directions exactly. When I noticed it was liquidy I even rechecked my measuring devices to make sure I used the correct amount. I hope others had better luck. My grands said “ I don’t want any of that dirty looking dessert.
Used this recipe for my very first attempt, and will use no other. It was absolutely divine!
That’s so good to hear. Because I’m cooking this recipe for the first time. For my union group upon request. So I figured I’d try this one out. Your comment gave me confidence. Thank you.
Too much sugar for me. I used about 1/4 cup less in the batter and the peaches. I overcooked the peaches but that’s on me! LOL.
I recommend adding the cinnamon to the bread instead of sprinkling it on top. There’s none left. This was amazing!!!
Mine does not match picture. Batter did not rise. Cooked for an hour. Made for Father’s day will see what it taste like
That’s a shame. Is your baking powder old? It doesn’t stay ‘good’ that long.
Your baking may be old . Or you may of left it out all together…
I make this all the time ….
I’ve even used self rising flour.. leaving out the baking powder and salt . I’ve use nectarines blackberries, apples.