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This easy peach cobbler recipe takes minutes to prep and is buttery and delicious. It is our FAVORITE peach dessert!
CAROL: ⭐⭐⭐⭐⭐ “I have never left a recipe comment but my husband has literally eaten 1/2 of a pan of this cobbler by himself & says it’s one of the best things he’s ever eaten. I didn’t change a thing. Thanks for a great, easy recipe!”
THE EASIEST + YUMMIEST PEACH COBBLER
Today, we wanted to share with you our favorite homemade peach cobbler recipe. We’ve made this recipe for decades and think it’s the easiest, yummiest peach cobbler out there.
WHY WE LOVE PEACH COBBLER
- Prep. Takes just a few minutes and is so simple.
- Pantry Staples. It’s made with pantry staples, which makes it a go-to!
- Fresh or Canned Peaches. It can be made with either.
- Easy to Double. Which is great for serving a crowd.
- Perfect all year long. Summer, winter, holidays – it’s always good!
- PREP TIME: 5 MINS
- COOK TIME: 40 MINS
Ingredients
- 1 – 15 ounce can of peaches – the whole can (peaches and juice) – fresh peaches work too!
- 1/2 cup butter – we use unsalted
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk – we recommend at least 2% milk
- 2 teaspoons baking powder
- pinch of salt
- cinnamon – it’s optional, but it does add more flavor
STEP BY STEP
- PREP. Preheat your oven to 350°F and melt the 1/2 cup butter in a 9×9 baking dish in your oven.
- CAKE. In a medium bowl, mix 1 cup flour, 1 cup sugar, 1 cup milk, 2 teaspoons baking powder, and pinch of salt really well. Take the pan out of the oven once the butter is melted and pour the batter mixture over it.
- PEACHES. Spoon the peaches (with the juice) over it. Do NOT mix!!
- BAKE + SERVE. Bake for 40-45 minutes and serve warm.
We love to serve it with a scoop of Vanilla Ice Cream and Whipped Cream!
prefer to use Fresh Peaches?
To use fresh peaches you need a boiled fresh peach mixture.
- Take 2 cups of freshly sliced peaches (about 4-5 peaches, peeled, cored, and sliced), ¾ cup of sugar, and a dash of salt, and bring to a boil over high heat.
- Pour over batter into the 9×9 pan. Do not mix!
- The rest of the recipe remains exactly the same.
For more tips and tricks, check out our Fresh Peach Cobbler Recipe.
For More Recipes
- MORE COBBLERS
- PEACH TREATS
- SERVE WITH THIS
MORE COLLECTIONS: Summer Desserts, Cobbler Recipes, Easy Dessert Recipes for Kids, 4th of July Desserts
Peach Cobbler
Ingredients
- 15 ounce can of peaches
- 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. Mix well.
- Take out the pan with the melted butter and 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RECIPE FAQ
Best Variations for Peach Cobbler?
- Other Variations: Bisquick Peach Cobbler + Peach Cobbler with Cake Mix
- Add berries. Add some blueberries, strawberries, raspberries, or blackberries, but toss them in some cornstarch first.
- Switch the spice. Replace the cinnamon with a similar favorite spice such as 1 teaspoon of ground nutmeg, allspice, or a Pumpkin Pie Spice.
How to Store Cobbler?
- STORE. Cover and store easy peach cobbler at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Best Way to Reheat?
- To reheat the easy peach cobbler, use the microwave and reheat in 30-second increments. To reheat it on the stove, just bake at 350°F for 10 minutes if at room temperature, and about 20 minutes if the cobbler is chilled.
- TO REHEAT FROZEN. Thaw overnight in the fridge. Remove plastic wrap, replace foil, and bake in a preheated oven to 350°F for about 20 minutes.
How to Freeze Peach Cobbler?
- FREEZE. Cover with plastic wrap then again with foil and store for up to 8 months. Our peach cobbler can be frozen. After baking, let the cobbler cool and cover with plastic wrap then again with aluminum foil. Freeze for 6-8 months.
Question: Do you need to use peaches in juice only or can you use peaches in syrup? If using peaches in syrup, what changes do you need to make in the recipe? Can’t wait to make this. Thank you.
I actually use the peaches in syrup for this recipe, so no changes needed! Hope you enjoy the cobbler!
I made this peach cobbler and I added fresh mango also…OMG!! UNBELIEVABLE 🥰🥰
Ooh that sounds delicious!! So happy to hear you enjoyed the cobbler!
I made it put it in the oven the top cooked but the bottom remained liquid what did i do???
Maybe try moving it to the bottom rack of the oven so the top doesn’t cook as quickly. Another option is to add cornstarch (this tip is included in the post): “If you’re worried about mushy and runny cobbler, mix some cornstarch into the peaches. In a small bowl add 1 teaspoon cold water and 1 teaspoon cornstarch. Once it has been mixed, stir it into the peaches. As the cobbler bakes the hot liquid will activate the cornstarch.”
Best recipe ever!
Thank you!!
Absolutely LOVE this recipe! I made it with cake flour and using only 3/4 cup of sugar and my husband nearly ate half the pan with butter pecan ice cream! It was that delicious even though the cake was soft with crunchy edges, it was still delicious and I will make it again. At first glance, the ingredients looked like they were swimming on top of all that liquid, but once baked, it all came together beautifully. Definitely recommend making this peach cobbler recipe. Thanks for sharing 😊
Oh gosh, butter pecan ice cream. What a great ice cream for a peach cobbler.
You’re welcome!! I’m so glad you enjoyed the cobbler. That Butter Pecan ice cream with it sounds incredible!
This is a family favorite!
I only have an 8×8 pan is that okay to use?
I only have an 8×8 as well. I just mine in the oven. Fingers crossed, we’ll find out soon!
Yes, an 8×8 should still work fine!
I had a bounty of apricots from my tree this year so I used them instead of peaches. I cleaned and removed the stones from the fruit and basically quartered each one and tossed in a bowl. I left the skin on. I measured out 16 ounces of fruit and topped the fruit with a 1/4 cup of sugar. The fruit was very ripe and sweet, so it didn’t need much sugar. Covered the bowl and placed in the fridge for a few hours. I followed the recipe with the apricots and wow was it good. Definitely a keeper.
I just made this whole thing… But in an 8×8 glass dish. Good LorT I hope it’s gonna turn out great still … The oven just beeped and it’s show time. Thanks for the recipe!
This is so good 😊
Delicious recipe!!! I haven’t baked peach cobbler before and this recipe was just a delight!! I wish I bought canned peaches instead of regular because of the hastle of peeling although the cobbler itself is chewy, not too sweet, and light!!! Will be using this recipe again 🙂
Is it necessary to peel the peaches?
You could leave them on if you like the skins. I would recommend peeling, but you can make it with skins.
I’m so glad you enjoyed the recipe! Canned peaches make it super slick and easy, but both are delicious options!