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)
- 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
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
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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.
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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!!
Tried this recipe, and while following it I started realising something was not right, the recipe didn’t make sense and it’s my fault for only looking at the ingredients before attempting to make it! It would not cook no matter how long I baked for, and just came out a soggy mess, definitely not worth it!
Followed the recipe, didn’t change anything, and it’s totally a big hit with friends and family. So delicious. Thank you for sharing your family recipe with us.
Does this recipe freeze well? If so should I freeze it B4 baking or after?
For best results, if you’d like to freeze it, I would recommend just freezing the sliced peaches and making/baking the batter fresh!
I measured out 4 cups of drained canned peaches and followed everything else to a tee. The peach ratio was a but higher than I wanted but the flavor was delicious. I would suggest measuring out 3 or 3.5 cups of canned peaches instead. A dash of nutmeg and cardamom also spiced it up a bit.
Can you substitute with canned or frozen blackberries? My son special requested for me to make a cobbler and loves blackberries. If so, how do you substitute? Needing to make soon so if anyone could help, it would be greatly appreciated!
Hi Nicole, here’s my blackberry cobbler recipe (adapted from this peach cobbler) https://tastesbetterfromscratch.com/blackberry-cobbler/
I’ve made this a few years running. It’s always a hit, this year I’m making a double batch. I do drain the peaches because I usually make it in the fall so canned peaches are the only option, I usually add some tapioca pudding powder or flour to soak up the extra juices. It’s such a hit in our family! Thank you!
Soooo delicious and soooo easy! Lots of flavor. Like another reviewer, I made this with frozen peaches without any problem. The recipe calls for 4 cups of peaches. I used a 32oz bag of frozen peaches (which equals 3 cups) plus one cup from another 32oz bag. I served it warm with Kirkland (Costco) vanilla ice cream, and it was a big hit with my guests.
I make this alot I also switch out peaches for can cherry’s it is wonderful
Can’t wait to try this!
I was in a pinch and needed a quick dessert! I had peaches, and the pantry staples. I followed this recipe exactly and it turned out fantastic! The batter was slightly thick, and it baked to biscuity perfection. The cobbler was moist, not dry. My family loved it. I felt like I was eating grandma’s peach cobbler from childhood. I don’t see how you can go wrong with this recipe!