Peach Cobbler

This classic peach cobbler is a cozy, no-fuss dessert you can whip up any time of year. Whether you’re using fresh, juicy summer peaches or canned peaches from the pantry, this recipe comes together quickly and easily. You start by pouring a simple milk-and-flour batter over melted butter, add sweetened peaches on top, and sprinkle with cinnamon before baking. The result? A warm, saucy fruit filling beneath a soft, cake-like crust that’s absolutely dreamy, especially when paired with vanilla ice cream.

This homemade classic peach cobbler feels like a big warm hug. It’s straightforward, comforting, and made with ingredients you probably already have in your kitchen. Whether it’s peach season or you’re crafting this dessert from canned peaches, the recipe is a breeze. You mix a simple batter in one bowl, pour it over melted butter, then cover it with sweet peaches and cinnamon. Into the oven it goes until bubbly and golden brown.

The finished cobbler offers a cozy, saucy peach filling under a tender, cakey topping — perfect served right out of the oven or with a scoop of vanilla ice cream to make it extra special. The prep takes just minutes, and baking takes about 40 minutes in a 9×13-inch dish. Below, you’ll find a detailed list of ingredients, step-by-step instructions, plus helpful tips to make this classic peach cobbler your go-to dessert.

Why You’ll Love It

• Assembling this dessert is super fast — everything mixes up in one bowl and is ready to bake before you know it.
• This recipe works beautifully with fresh peaches in summer (or try stuffed peaches for another simple fresh-fruit dessert) or canned peaches anytime you want a taste of sunshine.
• It calls for simple pantry basics, so you can make it without a special trip to the store.
• It’s nostalgic, family-friendly comfort food that everyone will love, especially with a scoop of ice cream on top. If you want another cozy twist on these flavors, try our Peach Cobbler Pound Cake with Bourbon Glaze.

What You’ll Need

• About 4 cups sliced fresh peaches (around 6–8 medium peaches) OR 1 quart jar of canned peaches (drained or with a little juice reserved as noted)
• 1/2 cup granulated sugar (for the peaches)
• A pinch of salt (to bring out the peach flavor)
• 1/2 cup (1 stick) butter, sliced and placed in a 9×13-inch baking dish to melt
• 1 cup all-purpose flour
• 1 cup granulated sugar (for the batter)
• 1 tablespoon baking powder
• 1/4 teaspoon salt (for the batter)
• 1 cup milk
• Ground cinnamon, for sprinkling

How to Make the Cobbler

1. Preheat oven to 350°F (175°C); place sliced butter in a 9×13-inch baking dish and put the dish in the oven to melt, then remove the pan once the butter is melted.
2. If using canned peaches, drain most of the syrup and reserve a few tablespoons of juice if desired.
3. Peel (if using fresh peaches) and slice about 4 cups of peaches — to peel quickly, blanch peaches in boiling water for 30 seconds, transfer to an ice bath, and slip off skins — then set sliced peaches aside.
4. Combine sliced peaches (fresh or drained canned) with 1/2 cup granulated sugar and a pinch of salt in a saucepan; warm over medium heat, stirring until the sugar dissolves and the peaches release some juice, then remove from heat.
5. If the peach mixture is very juicy, stir 1–2 teaspoons cornstarch into the warm peach juices to thicken, then set aside.
6. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt; pour in 1 cup milk and stir gently just until combined.
7. Pour the batter evenly over the melted butter in the baking dish without stirring, spreading gently to cover the butter completely.
8. Spoon the warm peaches and their juices evenly over the batter.
9. Sprinkle ground cinnamon over the top of the peaches.

10. Bake at 350°F for about 40 minutes, until the topping is golden and a toothpick inserted near the center comes out mostly clean and the filling is bubbling.

    
11. Let the cobbler cool for a few minutes before serving.

Tips for Best Results

• Peeling fresh peaches is simple: blanch 2–3 peaches in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily, no peeling struggle required!
• Be gentle mixing the batter. Stir until just combined to keep that soft, cake-like texture everyone loves.
• If your peaches are super juicy and you want to avoid a runny cobbler, add 1–2 teaspoons of cornstarch to the warm peach juices before spooning them over the batter. That extra step helps thicken the filling perfectly—just as it does in Honey-Glazed Peach Crumble Bars.
• Make sure your butter is fully melted in the pan before pouring on the batter; this helps the crust bake up just right, golden and crisp.
• Keep an eye on the cobbler toward the end of baking. If the top starts browning too fast, tent loosely with foil to prevent burning.

Flavor Twists and Add-Ins

• For a fun twist, toss 1–2 cups of fresh or frozen berries (blueberries, raspberries, blackberries, or strawberries) into the peaches for a mixed-berry peach cobbler; if using strawberries, try macerating them first for extra-juicy pockets of fruit.
• If you love a crunchy top, sprinkle a simple streusel made from butter, flour, brown sugar, and oats over the peaches before baking.
• Boost flavor by adding 1/2 teaspoon vanilla or 1/4 teaspoon almond extract to your batter. Or try a pinch of nutmeg in the peach filling for a warm spice note.
• Want a richer caramel flavor? Swap out some or all of the batter sugar for light brown sugar — it adds a lovely depth.
• If gluten’s a concern, use a 1:1 gluten-free baking blend instead of all-purpose flour. This cobbler still turns out tender and delicious.

Storage and Reheating

Any leftovers? Store your classic peach cobbler covered in the fridge for up to 4–5 days, so you have dessert ready for several nights.

To warm it back up, microwave a single portion until cozy or place the whole pan in a 350°F oven. If reheating a cold cobbler from the fridge, allow it to come a bit closer to room temperature and bake for about 20 minutes until warm through—a good guideline for other fruit cobblers like Magic Lemon Cobbler. If the top looks like it’s browning too fast, cover lightly with foil.

Want to freeze it? You can freeze baked cobbler in an airtight container for up to 2 months. Defrost it overnight in the fridge and then reheat in the oven until warm (about 25–35 minutes). If freezing it unbaked, assemble in a freezer-safe pan, wrap tight, and bake from thawed or partially thawed, adding a little extra baking time as needed.

Common Questions Answered

• Can I use canned peaches? Absolutely! Drain most of the syrup if you want a thicker filling, or save a bit of the canned juice to spoon over the batter for extra sauce. Either way works great and is covered in the recipe.
• How many fresh peaches do I need? About 6–8 medium peaches will give you around 4 cups sliced peaches, perfect for a 9×13-inch pan.
• How can I tell when it’s done? The top should be golden and firm to the touch. A toothpick poked into the center should come out mostly clean, and the peach filling should be bubbling happily around the edges.
• Can I make this classic peach cobbler ahead of time? Yes! You can prepare the peach filling a day ahead and keep it in the fridge. Then, assemble and bake when you’re ready. You can also put the whole unbaked cobbler together, cover it, and refrigerate for up to 24 hours before baking—just know the baking time might be a bit longer.

• Can I halve the recipe? For sure. Use an 8×8-inch pan or something similar, and reduce the baking time—start checking around 25–30 minutes so it doesn’t overbake.

  For individual portions, try our mini peach cobbler cheesecakes.