This old-fashioned peach cobbler is easy to make and a dependable crowd-pleaser when hosting. The recipe is deceptively simple and quick, delivering a slightly cakey texture with crisp, savory edges from melted butter. It’s finished with sweet peach slices—use fresh or well-drained canned peaches.
Serve warm with vanilla ice cream or a spoonful of fresh whipped cream for an effortless, delicious finale.
This classic cobbler comes together quickly during peach season, typically July through September. Pick ripe peaches at your farmers market or grocery store and bake this cobbler as soon as possible for the best flavor.
If you prefer convenience, drained canned peaches work nicely. I like cans packed in fruit juice or a light cane-sugar syrup, but use what you enjoy—canned in heavier syrup will make for a sweeter dessert.
Below you’ll find clear instructions, helpful tips, and easy variations to make this traditional peach cobbler at home.
Featured 5-star reviews:
Here’s a sample of what readers have said:
- “I love peach cobbler and this recipe was easy for me to make as someone who does not bake much. Tasted great!” – Tanner
This cobbler evolved from a family recipe and is often baked in a cast-iron skillet or casserole. It’s adaptable—try nectarines or pears if you want a variation.
Family members love this dessert; it’s become a go-to for celebrations and gifts in our household.
Why You’ll Love This Recipe
- Timeless dessert everyone enjoys. A smooth batter bakes over melted butter beneath fresh or canned fruit for classic cobbler appeal.
- Baked peach flavor at its best. Warm, tender peaches shine in late summer and early fall.
- Fast to assemble. Once the batter is mixed, assembly is simple—no complicated steps. Use canned peaches to save even more time.
- Simple, old-fashioned approach. A cherished family-style recipe that uses minimal ingredients and straightforward technique.
- Balanced sweetness. The cobbler is pleasantly sweet without being cloying, with a touch of salty butter to balance flavors.
Ingredients
- Salted butter
- Granulated sugar
- All-purpose flour
- Baking powder
- Pinch of salt
- Milk (any variety you prefer)
- Peaches, fresh or well-drained canned
See the recipe card below for exact measurements and full ingredient details.
Substitutions
If you need swaps for dietary needs, try these options:
- Dairy-free or vegan: Use a plant-based stick butter and non-dairy milk. The texture may vary slightly.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.
Variations
Try these simple ideas to change up flavor and texture:
- Add ½ teaspoon ground cinnamon or ginger to the batter for seasonal warmth; cardamom or clove also work well.
- Brown the butter before baking to introduce a nutty, caramel-like depth.
- Serve with coffee or tea for a cozy treat, or pair with vanilla ice cream or whipped cream for a richer dessert.
How To Make Peach Cobbler
Step 1: Preheat oven to 350°F. If using fresh peaches, wash, peel, and slice them. Measure out 2 heaping cups of sliced peaches and set aside.
Step 2: Whisk the dry ingredients together, then add the milk and whisk until the batter is smooth. The batter will be fairly thin—this is normal.
Step 3: Place butter in your baking dish and put it in the oven until melted. Remove the dish when the butter is melted.
Step 4: Pour the thin batter over the melted butter. Do not stir.
Step 5: Arrange the peach slices over the batter, covering generously. Do not stir.
Step 6: Bake at 350°F for 45–60 minutes, until the edges are dark golden brown and crisp and the top is a light golden color.
Expert Tips & Tricks
- Choose firm, ripe peaches for the best baked texture.
- Use an appropriate baking dish: 9″ round, 9×9″ square, 11×7″ casserole, or a 10″ cast iron skillet all work well.
- The batter is meant to be thin like pancake batter. If it seems overly runny, whisk in 1–2 tablespoons of flour to thicken slightly.
Frequently Asked Questions
Answers to common questions:
Store covered at room temperature for up to two days or refrigerate for up to five days.
Bake at 350°F for 45–60 minutes. Exact time depends on dish size and oven—look for crisp, dark edges and a golden top.
Homemade cobbler lasts 1–2 days at room temperature and up to 5 days refrigerated.
Equipment
You’ll need a baking dish of your choice (see tips for sizes), a mixing bowl, a whisk, and measuring cups and spoons.
Storage
Room Temperature
Keep cooled, covered cobbler at room temperature for up to 2 days.
Refrigerator Instructions
Store cooled, covered cobbler in the refrigerator for up to 5 days.
Recipe
Easy Peach Cobbler Recipe
This easy peach cobbler has a slightly cakey texture with crisp, salty edges from melted butter. Use fresh or canned peaches for a quick, impressive dessert.
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes
- Total Time: 60–75 minutes
- Yield: 8 servings
- Category: Cobbler, Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 2 heaping cups sliced fresh peaches (about 2–3 peaches) or drained canned peaches
- ⅓ cup salted butter
- ½ cup granulated white sugar
- ¾ cup all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- Pinch of salt (or ¼ teaspoon if using unsalted butter)
- ¾ cup milk of choice
Instructions
- Preheat oven to 350°F. If using fresh peaches, wash, peel, and slice them. Measure 2 heaping cups of sliced peaches and set aside.
- In a bowl, combine sugar, flour, baking powder, and salt.
- Add milk and whisk until smooth. The batter will be thin.
- Place butter in the baking dish and put the dish in the oven until the butter melts. Remove the baking dish and pour the batter over the melted butter—do not stir.
- Top with sliced peaches or drained canned peaches—do not stir.
- Bake at 350°F for 45–60 minutes, until edges are dark golden and the top is light golden brown.
- Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream if desired.
- Store at room temperature up to 2 days or in the refrigerator up to 5 days.
Notes
- If using unsalted butter, add ¼ teaspoon salt to the dry ingredients.
- If using canned peaches, drain them thoroughly. Two 15-ounce cans usually provide enough peaches with a little left over.
- See the tips above for recommended baking dish sizes and flavor variations.
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LET US KNOW WHAT YOU THINK!
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