This Easy Peach Cobbler is a bit of magic. Sweet, juicy peaches bubbling under a thick, buttery cloud of golden topping, it takes minutes to stir together. This recipe has been in my family for generations and is the best peach cobbler recipe ever!
Why You’ll Love This Easy Peach Dessert
- Ridiculously Easy. I can’t overstate this enough. The batter is made with milk, flour, and sugar. You pour it into a hot baking dish with melted butter, then spoon the filling over the top and bake. SO. EASY.
- Celebrates Peaches. Fresh summer peaches are one of the most precious gifts of summer. Like my other favorite peach desserts (Peach Crisp and Baked Peaches), Southern peach cobbler does them the justice they deserve.
- Spoonfuls of Heaven. The crisp lid the cobbler forms on top; the sticky (in a good way), buttery topping; the sweet peaches beneath. This cobbler is so delicious, my sister asked for it in place of birthday cake.
- A True Classic. I learned this old-fashioned peach cobbler recipe from my grammy. Three generations have made it, and it’s as wonderful now as it’s always been.
5 Star Review
“This is the best peach cobbler EVER! So easy to make!”— Mary —
About This Old Fashioned Peach Cobbler
When someone says “cobbler,” they can be referring to a number of different desserts, all of which involve a sweet fruit filling cooked below a baked topping.
Regional variations abound (some peach cobblers have pie crust; others bread cubes!) but generally speaking, cobblers fall into two categories.
- Northern Cobbler. The fruit is baked underneath a biscuit-like topping leavened with baking powder. The topping is denser and (IMO) dryer.
- Southern Cobbler. The topping comes together more like a pancake batter; its taste and texture are reminiscent of a super moist yellow cake.
Southern cobblers are my favorite, because they are far easier, and I just love that moist topping!
Another name for this style of cobbler is magic peach cobbler.
The batter starts out below the peach filling in the baking dish; in the oven the two switch places, like magic! It’s super fun to make (and of course extra fun to eat).
You can also call this lazy girl peach cobbler. I am 1,000% on board with that.
The Best Way to Peel Peaches
While you can make peach cobbler with unpeeled peaches, I prefer to peel them first, to give the filling the best texture.
To peel peaches quickly and easily:
- Cut an “X.” Use a sharp knife to score it lightly on the bottom of each peach.
- Boil the Peaches. Just for 1 minute!
- Ice Bath. Add the peaches to an ice bath to stop the cooking.
- Peel. The skins will slip right off!
How to Make Easy Peach Cobbler
- Peaches. The crown jewel of this magical dessert. Ripe, juicy peaches are sweet, flavorful, and absolutely delicious.
- Flour. Helps thicken the batter and create a perfect cobbler crust.
- Baking Powder. Baking powder allows the cobbler to rise.
- Salt. Needed to balance the sweet.
- Milk. The liquid base for the batter.
- Butter. For rich buttery flavor and goodness.
- Sugar. This is dessert, after all!
- Sift. Sift the flour, baking powder, and salt.
- Add the Sugar. Mix until incorporated.
- Stir in the Milk. Watch the batter form.
- Melt the Butter. Butter makes the cobbler so delicious!
- Pour in the Batter. Right over the butter. Do not stir!
- Make the Filling. Stir the peach slices together with sugar.
- Spoon in the Peaches. Put them right on top of the batter.
- Bake. Bake easy peach cobbler at 350 degrees F for 1 hour. Top as desired and ENJOY!
- Camping Peach Cobbler. Make my Dutch Oven Peach Cobbler.
- Blueberry Peach Cobbler. Swap half of the peaches for fresh blueberries.
- Canned Peach Cobbler. If at all possible, I recommend avoiding canned peaches and sticking with fresh peaches. However, I do think this would work fine. Use 2 drained, 16-ounce cans of peaches. Skip the steps for boiling and peeling the peaches.
- To Store. Refrigerate cobbler in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make this Recipe
- Baking Dish. Perfect for making this cobbler.
- Sifter. A wonderful tool for those who enjoy baking.
- Liquid Measuring Cup. Great for measuring and mixing.
Recipe Tips and Tricks
- Ripe Peaches. Make sure your peaches are ripe and slightly soft. Ripe peaches make a better cobbler and are definitely worth the wait. To help move things along, place them in a brown paper bag on the countertop for a few days.
- Let it Rest. While it may be tempting to serve the cobbler as soon as it leaves the oven, you need to allow it to rest before serving it. As it cools, the juices from the peach filling will thicken into sweet, syrup-like perfection.
- Choose Your Own Adventure. As my Slow Cooker Triple Berry Crisp can attest, combining an array of fruits can create something truly magnificent. So, make it your own! Substitute some of the peaches for blueberries, blackberries, or other fruits that you love.
- Time for Toppings. While this easy peach cobbler recipe is delicious enough on its own, you can’t beat a piece of warm cobbler with a scoop of vanilla ice cream on top. Or, try my family’s favorite: a pour of heavy cream! A little sprinkle of cinnamon would add a fun twist too.
Easy Peach Cobbler
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 3/4 cup sugar divided
- 3/4 cup milk
- 1/2 cup unsalted butter (1 stick)
- 3 pounds fresh ripe peaches* (5-6 peaches)
- Preheat oven to 350°F. Sift together flour, salt, and baking powder.
- Mix in 1 cup sugar.
- Slowly stir in milk to make a batter.
- Melt butter in a deep casserole dish (about 3 quarts).
- Pour batter over melted butter. Do not stir.
- Bring a large pot of water to a boil. Carefully add peaches (I use tongs) and boil for about 1 minute.
- Remove peaches from the pot and plunge them into a bowl of cold water to stop cooking. Skins can now be easily removed with fingers. Slice peaches into bite-sized pieces.
- In a clean bowl, Mix the peeled, sliced peaches and 3/4 cup sugar thoroughly and carefully spoon them over the batter.
- Bake for 1 hour. The batter should be golden brown on top before removing from oven. Top with heavy cream or vanilla ice cream.
- *Ingredient tip: Be sure peaches are ripe and slightly soft—place in a brown paper bag on the countertop for a few days to ripen if necessary.
- TO STORE: Refrigerate cobbler in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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Frequently Asked Questions
Yes, frozen peaches are a great way to enjoy peak-season peaches all year long! Just make sure they are fully thawed and patted dry before starting the recipe.
If your peach cobbler is soggy, there are a few possible explanations. First, your fruit may have been extra juicy or you didn’t use enough flour. Second, the cobbler may need to bake longer. Lastly, you may have cut into your cobbler too quickly (letting it sit for a few minutes after baking helps it thicken).
If your cobbler has turned out watery, don’t panic! It will still taste wonderful. Serve it with some ice cream and no one will even notice.
No. If you prefer to leave the peels on your peaches, you can skip the peeling steps. Presentation and texture are why you peel peaches for cobbler, but it’s not mandatory.