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
Excellent web site! I am a retired guy that bakes for fun. I will be making peach cobbler and serving it with ice cream at the University Of Texas Institute Of Texan Cultures next Tuesday….
Made this for my husband for Fathers Day. Came out great! And soooooo easy. I’m going to try it with apples next time for my son who doesn’t like peaches.
It is really good with apples!!!
How about if I use a can of the apple pie filling they sell at GFS? I need to increase the recipe for a large crowd and I still have apples for an apple crisp that I never made.
I love your peach cobbler recipe but I like a crust on my cobblers. So I added one sooooooo good.thanks for sharing.
We love it with pears. My mother used to make it with home canned pears. It is awesome!
I made this and my husband says I need to make another one. Also I changed my email my old one was discontinued. Thanks
I am so glad to hear it was a hit!!!
Mu first time trying this I was so use to making the way on top of the stove but this is so easy sn its nakinh now an its looking good.let uou know later how it turned out for me.thanks for recipe
I tried this. Smells good, looks awful. I’m not sure what went wrong but I don’t think I want to eat it. Doesn’t look anything like your pictures. The batter didn’t rise to the top. Even bought self rising new flour for this event. I think it’s back to the receipe books
I have not had a chance to make this yet but I have a couple of questions. I live in the Texas Hill Country and we have Fredericksburg freestone peaches every year. I usually freeze what we cannot eat. Would I need to change anything in order to use the frozen peaches I have? I sprinkled them with a small amount of sugar and covered in water before freezing. Second – I need to make cobbler for a large group (60-80) in April – would you suggest I just multiply this recipe by 10 or would that be too much butter. We will be using larger pans – probably 13 x 9. Thank you! I can’t wait to make it next week as a “test!”
Hi, my name is Jack, I like to try baking every now and then, and I love peach cobbler, tried your recipe it was a hit, I need to bake it in a larger dish, probably 13x 9, should I double the ingredients, and what about the baking time?
to use a 13 x9 pan, just double the recipe.
Ms. Jordan, I live on the Iowa/Illinois border. Tonight I provided supper for my Sweetie, his, 93 year old Dad and myself. We had beef brisket, cole slaw and beans. I also made this peach cobbler in a cast iron pan. So yummy! Have already had requests to make it again! Thank you for that!
Peggy
I am so glad it was enjoyed by all!! Thank you for giving my recipe a try!!