Easy Old-Fashioned Peach Cobbler Recipe
Old-fashioned peach cobbler is traditional Southern comfort food at its finest. The buttery crust and juicy peaches combine to create a mouthwatering dessert that is unbelievably easy to make.
There are certain things in life that comfort our hearts, warm our souls, and cause our minds to settle into a comfortable spot, away from the craziness of the outside world. This old-fashioned peach cobbler with canned peaches is easily one of those things. Back in the day, American settlers created a cobbler by “cobbling together” some fruit and plopping some biscuit dough on top, before baking it over an open fire. Today, peach cobbler is a traditional dessert served in the Deep South.
While it uses simple ingredients I bet you have sitting at home right now, when they combine they create the most delectable dessert. One bite of this cobbler and you’ll taste juicy peaches topped with a divine buttery cinnamon sugar crust. I highly recommend enjoying your cobbler with a scoop of vanilla ice cream – it’s the traditional way, after all. The best part is, using canned peaches you can bake this cobbler year-round.
If one peach dessert isn’t enough, check out my old-fashioned fresh peach pies, peaches and cream pie, peach crisp, and easy peach ice cream
Recipe Ingredients
- Self-rising flour
- Sugar
- Milk
- Butter
- Peaches
- Cinnamon
How To Make an Old-Fashioned Peach Cobbler
So seriously, this old-fashioned peach cobbler recipe is so easy that if you make it a few times you probably won’t even need to look at it anymore. So if you want to be a really good student here, I suggest making this peach cobbler recipe at least once a week until you get the hang of it! Hey, studying is important!
- First, we need to melt our butter.
- Since there is no need to dirty up an extra dish, I just put it in my 8×8 baking dish and place it in the oven while it preheats (to 350 degrees).
- Now, place all of your other ingredients (except for the sliced peaches) into a mixing bowl and stir them together really well.
- You want to stir this until smooth or until you get tired of fooling with it. This is one of those old sturdy recipes that my grandmothers used so you don’t have to be finicky. They didn’t abide by that kind of nonsense in their kitchens.
- Once you have your remove the baking dish from the oven and pour your batter on top of it like in the last row of pictures. DON’T STIR. Arrange your drained canned peaches on top of that.
- Bake this at 350 for 50 to 60 minutes or until it is nice and golden brown on top.
That’s it! Just a few steps and some simple ingredients and you have a delicious homemade peach cobbler. Let it sit for at least 30 minutes after baking to ensure it thickens up nicely.
Enjoy! And remember, that peach filling totally counts as your daily serving of fruit!
Storage
- While you can leave leftovers at room temperature for a few hours, I recommend storing your leftover peach cobbler in an airtight container in the fridge for up to five days.
- You can also freeze the cobbler for up to three months. Thaw it in the fridge and then reheat it either in the oven or microwave.
Recipe Notes
- If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe. You’ll also want to bring them to a boil over high heat, along with a 1/4 cup sugar and a squeeze of lemon juice, until they’ve softened and the juices are extracted (about five minutes). You can leave the skin on or peel your fresh peaches too.
- Alternatively, you can use frozen peaches, just make sure you let them thaw for about 30 minutes before adding them to the recipe.
Recipe FAQs
Why is my cobbler runny?
A runny cobbler usually means the fruit was extra juicy, so you have to ensure you leave the cobbler to cool completely after baking before serving. This allows the cobbler to thicken up fully.
What is the difference between a peach cobbler and a peach pie?
First, peach cobbler is a lot easier to make than a pie. A peach pie has both a top and bottom pie crust, whereas you bake the fruit and dough filling together to create a cobbler.
What is the difference between a cobbler and a crisp?
While this cobbler has a dough-like topping, a crisp has a crunch top layer that usually includes oats and nuts.
What do you serve with cobbler?
While I love mine with a scoop of vanilla ice cream, you can also pair your cobbler with whipped cream or a drizzle of honey.
You may also enjoy these cobbler recipes:
Chocolate Cobbler Recipe (Possible Options for Food Allergies)
Cinnamon Cobbler (Warm and Wonderful)
Ingredients
- 29 ounce can of peaches in light syrup drained (the big can, it may be 28 oz)
- 1 cup milk
- 1 cup self-rising flour
- 1 cup sugar
- 1 stick butter
- 1 teaspoon (or two) of cinnamon
Instructions
- Preheat oven to 350 degrees. Drain peaches and set them aside.29 ounce can of peaches in light syrup
- Melt the stick of butter in an 8x8 baking dish (I just stick it in the oven while it is preheating).1 stick butter
- Mix together the flour, sugar, and teaspoon of cinnamon until blended. Pour in milk and stir until blended again. After butter is melted, take the dish out of the oven and pour the batter on top of the butter, DON'T STIR.1 cup self-rising flour, 1 cup sugar, 1 teaspoon (or two) of cinnamon, 1 cup milk
- Use a big spoon to set your peach slices down all over the top of the cobbler dough, DON'T STIR. They will sink down and it will all be fine. Just distribute them as best you can but don't move them around once you set them down.
- If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your peach mixture. Sometimes I do this, sometimes I don't.
- Bake for 45 to 55 minutes, or until it's set in the center and golden brown on top. Let it cool and thicken for about 30 minutes before serving with vanilla ice cream.
Video
Nutrition
“He heals the brokenhearted and binds up their wounds.”
~Psalm 147:3
This looks yummy. And sounds easy. I’m going home tonight and making it.
Have a bite for me Betty!!
I made this last night and the crust didn’t come to the top, stayed on the bottom. I used Bisquick. Is that why although I do have another recipe that calls for bisquick. What do you think? It tasted good anyway. I made it with peaches I had gotten at the farmers market and froze last summer.
Hey! I’ve never made it with Bisquick but always make it according to the recipe and it turns out perfect every time so I have to believe that Bisquick is the culprit, making more of a crust than a topping. I’m SO GLAD to read that you ate and enjoyed it anyway!!!!! You are my kind of people!!!!! It sounds like it was still delicious. Do you think I need to try it with bisquick now?
Wonderful recipe that I use often as well as many others from your great blog.
Thank you for all the inspiring recipes and great ideas that even I, at 85 years, find useful.
Sincerely, Phyllis
Phyllis, you have just made my day!!! Thank you so much for all of your love and support!
All I can say is “Oh My Goodness!!”
I doubled this peach cobbler recipe, But instead of using 2 cups of milk I used 1 cup of milk & 1 cup of the juice from the peaches mixed into my flour, sugar & cinnamon. It is so good, I am taking it to our church watcg night service tonight where we have a preaching then break to eat supper then a sing & praying in the New Year 2019. I have been cooking for 50 years & pan mostly come home empty So we will see if this pan comes home empty . Thank you Christy Happy New Year!!!!
Thank you Rita, that is the best compliment!!! I hope everyone at church enjoyed the cobbler and you had a wonderful New Year celebration!!
This is the recipe my mama gave me except without the cinnamon. I’ll have to try it with the cinnamon next time. Also, she always called it Lazy Man Cobbler because it’s so quick and easy a lazy man (or woman) can make it. Haha!
LOL, she is so right!!!
Going to make this up this afternoon – thanks for posting this recipe, it appears to be very much like a favorite old one that I had and lost…
I am adding a twist – it is fresh peach season here in NC, so I have peaches soaking in a bit of dark rum and sugar. Along with the peaches, I will add a handful of dried cherries (also in rum)
Will serve with some freshly whipped cream, and a sprinkling of honey toasted slivered almonds for some extra crunch.
should be awesome!
I’ve just been looking at your peach crisp and peach cobbler recipes. To be honest, I never really knew the difference until now. My Mom used to make Crisps, Cobblers and ‘Grunts’ (although this may be a British thing) and I knew they were slightly different, but didn’t know how. What I did know is that they were all good! No self rising flour in the house at the moment, and it’s way to hot up here in Ontario, Canada at the moment to fuss, so a Crisp it will be. I just bought some fresh Niagara peaches, and they will go into a big old cast iron pan, then into the BBQ. If it works out, it will be served with butter pecan ice cream. Keep your fingers crossed for me, Christy, and please keep posting your wonderful recipes and words of wisdom and encouragement. We need them up here in the North as well, you know! Thank You!
Hi Dawn!!! Ok, what is a “Grunts”?
Enjoy those peaches, I know it turned out wonderful!!!