Peach Cobbler

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:

• Peach Blackberry Tart
• Peach Scones
• Baked Peaches
• Fresh Peach Pie
• Peach Crisp

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Recipe

4.93 from 9310 votes

Peach Cobbler

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!

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Author Lauren Allen

Course Dessert

Cuisine American

Servings 9

Calories 315

Prep 15 minutes mins

Cook 40 minutes mins

Total 55 minutes mins

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Equipment

• 9x13 glass baking dish

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 5 peaches , peeled, cored and sliced (about 4 cups)
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 teaspoon salt

For the batter:

• ▢ 6 Tablespoons butter
• ▢ 1 cup all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 3/4 cup milk
• ▢ ground cinnamon

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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

To substitute canned peaches, use 1 quart jar, undrained.

Gluten-free Adaptations: Use gluten-free flour, I personally really like the Cup4Cup and King Arthur Measure for Measure brands.

Nutrition

Calories: 315kcalCarbohydrates: 59gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 303mgPotassium: 150mgFiber: 2gSugar: 47gVitamin A: 538IUVitamin C: 3mgCalcium: 85mgIron: 1mg

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*I first shared this recipe in August 2014. Updated July 2018.

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