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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.
Salted or unsalted butter?
I have made this over and over again and its so good. I made some changes like placing the butter in a pot, adding the syrup from the peaches a little cinnamon and brown sugar let it come to a boil and then pour it in my baking pan, then pour the mix on top and then place the peaches all around. It always come out perfect and I am always asked to bring it to family and friends affairs.
My family loved this when I made it for Easter and doubled the ingredients to make a cake size. Thank you for posting, I have already been asked to make it again and I will. Perfect to take along to friend’s.
You’re welcome! I’m so glad the cobbler was a hit!
Hi
And Thank you for the recipe!
I used two cans of peaches, and only used 1/2 the juice, because one did not have enough!
I don’t know I thought it would be fluffier it was Dence and I even used let it sit before cutting to me it was too sweet! It tastes good but not fluffy! Any suggestions Lilluna or from other seasoned bakers? Thank u 😊
I’d say make sure the ingredients are fresh (specifically the baking powder which is the rising agent). You can also reduce the amount of sugar if you felt that the 1 cup was too sweet.
Gave this a try, and it was delicious!! I did sprinkle a little cinnamon and nutmeg over the top. Thank you so much for the recipe.
You’re welcome!
slayyy
Can you do with crock pot??
Yeah you should be able to. I’d say cook on high for around 2 hours. This recipe also works great in the slow cooker: https://lilluna.com/peach-cobbler-with-cake-mix/
I made this recipe and baked it in an 8×8 ceramic baking dish.
Since I would like to double this recipe and use 9×13 ceramic baking dish, how long should I bake it in a 350 degree oven?
Thank you.
Maria K
I would start by adding maybe 5-10 minutes to the bake time and then just keep a close eye on it. You’ll know it’s done when the crust is a nice golden brown and the filling is hot and bubbly.
Does it matter if it’s canned peaches in juice vs syrup?
I usually use the peaches in syrup for this recipe.
Thank you for posting. I made this dessert for Easter because it sounded easy to prepare and it was. My family loved it and I will be making it many times again.