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This easy peach cobbler recipe is one we’ve made since we were little girls and is so delicious that we are all obsessed.
We love it for so many reasons but especially love that it’s simple and prepped in just 5 minutes. It’s also made with a handful of pantry staple ingredients (including a can of peaches to make it extra easy). It’s as easy as our cake mix peach cobbler, but a little more “homemade”.
Because this cobbler is so buttery, easy and delicious, it’s become a go-to for so many family functions, BBQs and holiday gatherings. It’s the perfect dessert!
Why we think you’ll love it:
- Pantry staples. It’s made with pantry staples, which makes it a go-to! Just add a can of peaches.
- Easy to double. Just make it in a bigger pan – perfect for serving a crowd (or for seconds).
- Perfect all year long. Summer, winter, holidays – it’s always good! No need to wait for peach season when using a can.
Peach Cobbler Ingredients and Substitutions
- 1 (15-ounce) can of peaches – the whole can (do not drain)
- ½ cup butter – we use unsalted butter
- 1 cup all-purpose flour – see How to Measure Flour
- 1 cup sugar – or replace half the granulated sugar with light brown sugar
- 1 cup milk – at least 2% milk or whole milk
- 2 teaspoons baking powder
- pinch of salt
- ground cinnamon – or sprinkle on ground nutmeg, allspice, or a Pumpkin Pie Spice
How to Make Peach Cobbler
- PREP. Preheat your oven to 350°F and melt the ½ cup butter in a 9×9-inch baking dish in your oven.
- ASSEMBLE. In a medium bowl, mix 1 cup flour, 1 cup sugar, 1 cup milk, 2 teaspoons baking powder, and a pinch of salt and stir until just combined. Take the pan out of the oven once the butter is melted and pour the batter mixture over it.
- Spoon the canned peaches (with the juice/syrup) over it. Do NOT mix!!
- BAKE. Bake for 40-45 minutes until the crust is golden brown and serve warm. We love to serve it with a scoop of Vanilla Ice Cream and Whipped Cream!
Kristyn’s Peach Cobbler Tips
- USE REAL BUTTER – don’t skip this!! Real butter is what helps give the cobbler that rich, buttery caramelized crust.
- SERVE IT RIGHT – Peach cobbler is amazing on its own, but it’s next level with a scoop of Vanilla Ice Cream or homemade Whipped Cream. Pure heaven!
- EXTRA CRUNCH – if you want a little extra crunch on that crust, sprinkle a little extra sugar (or even cinnamon sugar) on top before baking.
Easy Peach Cobbler
This easy peach cobbler recipe takes 5 minutes to prep and is buttery and delicious. It is our FAVORITE peach dessert!
Ingredients
- 1 (15-ounce) can sliced peaches, the whole can
- ½ cup butter
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk
- 2 teaspoons baking powder
- pinch of salt
- cinnamon, optional
Instructions
- Preheat oven to 350°F.
- Melt the cube of butter in a 9×9 pan in the oven.
- In a medium bowl, mix flour, sugar, milk, baking powder, and salt.
- Remove the pan with the melted butter from the oven. Pour the batter mixture over it making sure it spreads mostly evenly.
- Spoon peaches (with the juice) over it. Do not mix. Sprinkle with cinnamon if desired.
- Bake for 38-44 minutes.
Video
Notes
To use fresh peaches see our Fresh Peach Cobbler recipe.
Store at room temperature for up to 2 days or in the fridge for up to 4 days, or wrap with plastic and foil and freeze for 3-6 months.
Reheat in the microwave in 30-second increments. To reheat it on the stove, bake at 350°F for 10 minutes if at room temperature or 20 minutes if the cobbler is chilled.
Reheat in the microwave in 30-second increments. To reheat it on the stove, bake at 350°F for 10 minutes if at room temperature or 20 minutes if the cobbler is chilled.
Nutrition
Calories: 394kcal, Carbohydrates: 58g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 44mg, Sodium: 154mg, Potassium: 378mg, Fiber: 1g, Sugar: 41g, Vitamin A: 770IU, Vitamin C: 4.7mg, Calcium: 130mg, Iron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your peach cobbler recipe, but this time I used cherry pie filling. I thought it might not have enough liquid so used about 1/4 cup water & orange juice & mixed it up into the pie filling . Put cinnamon in the butter, added vanilla to the batter and put cinnamon & raw sugar on the top. It came out great & guests loved it – served it with vanilla bean ice cream.
I don’t have a 9×9 pan – could I use an 8×8 instead?
Love your recipes. I don’t know if it is just me or not but when I click to watch your video for the peach-cobbler it does not come up. Instead what comes up is your pineapple up-side down cake.
Hmmm… I just went the the post to check it out and the peach cobbler video was the one that played. I will say that once the cobbler video plays, other videos on the site automatically continue to play. Perhaps the cobbler recipe had already played and you were seeing a follow up video?
This recipe was so easy and delicious!
Than’s the goal! I’m glad you loved it.
Hi, I tripled the recipe, which was a mistake….it overflowed the deep 9×20 oval pan so I placed it on a cookie sheet….it’s been 50 minutes and it still isn’t set
Oh no! Volumewise, it seems like the 9×20 pan would have worked. Hopefully, transferring it to a cookie sheet helped it finish baking. Maybe when tripling the recipe two 9×13 pans would be a good option.
In doubling the recipe for the Peach Cobbler what size of baking dish should I use? How long do I bake this scrumptious dessert? How big of a baking dish do I use if tripling the recipe? Baking time? I have a potluck church going away party and would love to bring this for the guests.
Thank you.
To double the recipe, use a 9×13 pan and increase the baking time to 50-60 minutes. When tripling, I recommend using two 9×13 pans and baking for about 50 minutes. In both cases, keep a close eye on it; if the top browns too quickly, tent a piece of foil over it while the middle finishes cooking. The cobbler should be golden brown on top with visibly bubbly edges.
according to the box of butter sticks, 2 sticks is 1/2 cup! it looks like you only have half a stick in the pan!
Most standard boxes of butter contain 1/2-cup sticks, which is what is shown in the photos. However, some boxes will have 1/4-cup sticks. This recipe calls for 1/2 cup, so use two 1/4-cup sticks or one 1/2-cup stick.