This post may contain affiliate links. Please read our disclosure policy.
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.
Our family favorite ❤ Our grandchildren always request this yummy peach cobbler! I made two yesterday to share with them 😋 They love it served with vanilla ice cream
My girlfriend and I made this to end a dinner we made for all our employees. We took the suggestion of adding the cornstarch dusted blueberries. Everyone loved this. As a matter of fact the next gathering we are having tonight with them and they asked that we please make this again and more of it! So I am quadrupling the recipe and adding le de leche as a topping for the ice cream. The beautiful thing is that this is so easy to make and takes no time. Just be careful as this recipe for use to creep over the baking dish a bit in the oven. We cooked it on the middle rack and just added a sheet pan under to catch the fleeing goodness. Please enjoy this delightful treat!
Hey there. I have a question and it might be a goofy one for those who are bakers. If I make the fresh peach version does it need to cool at all before putting it on top of the dough mixture? Most dessert recipes don’t turn out when I make them from scratch except a rum bundt cake from the 70’s and mint brownies. LOL This sounds so easy and I have fresh peaches to use up. Thanks so much
@mrsrobobo, I’m going to say no. Usually they’ll put in the information to let cool but also since this doesn’t have eggs in it, you don’t have to worry about scrambling the eggs which is usually the concern with adding hot.
Great question! No, you don’t need to let the peaches cool down. You can add them to the top as soon as you have made the fresh peach mixture!
Did you use fresh or frozen blueberries that you dusted with cornstarch? Did you add the blueberries right on top of the peaches? 1 cup?
Thanks for this simple, delicious recipe!
You’re welcome!!
We’ve been making it this way since I was very young, it was in one of Mama’s cook books, from the 40s or 50s. Can’t remember which book. But it’s delicious and you can use blackberries or blueberries too. Just make a cornstarch mixture from either can or fresh fruit. I’ve done a mixture of berries. Like fresh rasp, fresh blackberries and canned blueberries use all the thick mixture and mix around 3 tablespoons of cornstarch and 1 cup of juice or water. Add a lil lemon zest n tsp of juice. Yum! Like a Razzledazzle berry pie but better! We always have vanilla bean or French vanilla ice cream in my freezer!! I highly recommend the ice cream on top when it’s really warm still or Ala mode if you will, it’s a game changer!! 😋😋 yummy!
I’m so grateful to you because I couldn’t find my Nana’s baking book (it’s all baking, no cooking) poor things old and fallin apart, I think from the 1900s!
Thank you so much again!! I’ve got a doubled batch of peach cobbler version in the oven as we speak!
Oh btw I always add a dash of vanilla & cinnamon to the peach version. And it’s so delicious 😋
I’m so glad you found this recipe! That razzleberry mixture sounds divine. And the addition of vanilla and cinnamon is delicious too I’m sure. Thanks for sharing! Hope you enjoy the cobbler as much as you enjoyed the recipe from your mom’s cookbook. 🙂
Hi, can you substitute the milk with oat milk or half and half??
Yes, I suppose you could! You’ll have to let us know how it turns out if you do!
I tried this, as is, with a jar of Costco peaches from their three pack, so I know it was economical. It turned out great and so easy! Next time I want to add some blueberries and/ or blackberries because I like a lot of fruit plus a blend. Great recipe with ingredients everyone will have on hand!
Amazing! I’ve been looking for this recipe my whole life. Thank you thank you thank you.
You’re welcome!!
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!
Oh that makes me so happy to hear! Thanks for sharing. Glad the recipe was a hit!
What size pan is suitable when doubling this recipe?
A 9×13 would work!
I just made this for breakfast and I completely forgot the sugar! Lol! Still turned out pretty tasty, so I can definitely tell it would have been amazing with more sweetness haha.