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 is the way my mom has made hers for years and years, only without the cinnamon, and it’s the way she taught me to do it. I’m not sure why, but Mama always said have your pan cold and pour the melted butter into it. In the summertime we buy fresh peaches and put them up with FruitFresh and a sugar syrup in quart freezer boxes. We fill the boxes about 3/4 full with sliced peaches and then cover with the syrup. About mid-winter when we pull out a box to make a cobbler they are fabulous. Word of warning – be SURE to use self-rising flour. One time I mistakenly used plain flour and it just sunk to the bottom and I had to throw the whole thing out! I’ve never made that mistake again!
Oh Ellen, you shouldn’t have thrown it out! That is a typical way to make peach cobbler in Texas. Yes, some recipes add the baking powder and salt or use self-rising flour as Christy does but the way you did it, though accidental, is yummy too. The consistency is sort of like a very thick custard if that makes sense. It may not be everyone’s cup of tea but I like it both ways!
Yes when something like this goes wrong at my house we turn it into an ice cream topping and take the attitude that we meant to make it thatta way. 🙂
I mourn for that poor thrown out peach cobbler! That’s the way we made it growing up too, and used all the juice from the peaches poured over the batter. What we called cobbler was more like a dumpling than the cake type recipe here (which is also good). We also made it using blackberries or cherries. When I made one similar to Christy’s we still used all the juice (and I usually made extra juice too) so that it had plenty of sauce to spoon over it too.
How do you make yours exactly my mom would make peach cobbler with a thick crust rubbery but so delicious
Such a simple recipe and a beautiful dessert… sounds like a do-it-for dinner-tonight deal…thanks
We have had cats all of our 48 year marriage and we have had Hollie (adopted from a rescue society booth at a Christmas craft show 10 years ago) She had been fostered along with her litter mates after being found in a box tossed in a field (bad karma on the person who tossed them) and while in foster care the “Dad” taught her to fetch and she does toss a soft toy she goes and gets it and brings it back to toss again. People need to remember to spay and nutter their little furry friends and keep them inside they literally live 2 x longer than outside cats and do not get in fights and hurt and bring home worms, mites and fleas. Thank you for being a foster, and a good pet parent.
Thank you!
I have used canned pears, peaches, a combination of 1 can pear and 1 can peach, cherries, and have blackberries to make next. All of them have been wonderful.
How do I know if my flour is self rising . ? I put it in a large canister when I bring it home and throw away the bag . I but the usual gold medal flour or the store brand . I never really noticed if it’s self rising . I will pay attention next time plus my husband does most of the grocery shopping . I’ll have to inform him .
It is probably all purpose but you can tell by tasting a little pinch of it. If it tastes salty, it’s self rising, if it is very flat tasting, it is all purpose. I tell how to make all purpose into self rising on this page https://southernplatecom.bigscoots-staging.com/faq
Patsy, another way to tell if your flour is self rising or not is to drop a pinch of it in some water. If it goes a all fizzley (not sure if that’s a word!), then it’s self rising. If it just falls to the bottom, it’s all purpose. 🙂
if I want to double for a 9×13 pan, would i use a full 2 sticks of butter or would that be to much?
Sarah
Yes, double everything. I make it in a 9×13 (doubled) a lot 🙂
Thank you for the reply… I am making dessert for 100 at my church so I need to make a bunch ☺
How long would I bake the cobbler if I’m doubling the recipe in a 9×13?
The time won’t change that much, usually when I double it I just add about 10 minutes to the cooking time.
Do you double the butter as we?