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
Salted or unsalted butter, does it make a difference which one?
It doesn’t make a difference, whichever you have on hand is fine!
Cuppa, Cuppa, Cuppa…fabulous cobbler recipe and I’ve used peaches, blackberries, blueberries, cherries, etc. They are ALL great!
Peach Cobbler is a hit Christy! I wonder where can you find freestone peaches nowadays? My Mama and Big Mama made peach cobbler with freestone peaches, i suppose they used freestone when they didn’t have fresh peaches available. Thanks Christy! By the way, love your kittens!
I just made this to go along with a pot of homemade potato soup! It’s in the oven right now! Mmmm…it smells wonderful! Halloween night + rain= comfort food! Thanks for a great recipe.
I have made this for years. Always make a 9×13 and double the recipe. I have used peaches but most of the time I use one or two cans pie filling, it works with one but two is better for 9×13. I have tried almost every kind of filling and we like them all.
Well, I don’t know what happened, but the ingredient/measurements/instructions just showed up when I reopened the post. Christy, if your are responsible for the “fix”, thanks.
Thanks for another wonderful recipe – will be making this for dessert tonight. Love that it uses canned peaches so I can have a taste of summer over the cold New Jersey winters we get. Christy, I have been reading your posts on your Gulf beach vacation, and it prompted me to request some travel information. After reading the brochures, I can tell you that we will definitely be planning a trip to Orange Beach in the nearest future possible! (Did that even make sense?) Anyway, in the meantime, my wonderful hubby surprised me and our daughters with a nice long weekend in Hilton Head SC in a few weeks, and I was wondering if you have ever been to Hilton Head and could offer some suggestions as to things to do, places to eat, etc. ? We absolutely LOVE the South and want to see as much of it as possible, (you know, to make an informed decision, for when we decide to pull up stakes and follow our hearts to Dixie……). I will be doing my homework over the next few weeks, checking out travel sites, but figured it couldn’t hurt to check in with you for possible suggestions, since I hold your opinion in high regard – I can state with all honesty, that you have never steered me wrong in the kitchen; just ask my hubby every time I make Sticky Chicken! Oh, and I made your butter roasted chicken and vegetables the other day….it was wonderful! Leftover chicken is going into a potpie tonight. Can’t wait!