If you love fresh peaches you’ll love my easy recipe for Old Fashioned Peach Cobbler. A traditional southern summertime dessert made in under an hours time with fresh peaches and pantry staples. Summer is not complete in my book unless you’ve made one or two peach cobblers.
I’ve been making this Old Fashion Peach Cobbler recipe for almost a decade now. In my book, summer is not complete if I haven’t made at least one if not two peach cobblers! Year’s ago, my husband and I would drive through Georgia for a DIY/Craft Blog Conference. On our drive home from Georgia we always stopped at Lane Southern Orchards to buy a box or two of peaches. I say a box… it’s like a massive box full of 50+ peaches. Maybe even more?
Once we get home its peach-a-palooza until we are all out of peaches. Peach puree, peach mojitos, grilled peaches, etc.
Yes, I love to make skillet peach cobbler or my slow cooker peach cobbler recipe. When I make peach cobbler for dessert I tend to make it the traditional way in a pan. I haven’t reinvented the wheel–instead I’ve tested all sorts of recipes that call home to the web.
Overall, I enjoy the recipe from Southern Living the best. I’ve made modifications over the years and found that I liked to double the recipe and cut the butter in half. Gasp! I know… cut the butter in half? To be honest I’ve never seen a difference in my cobbler with it only baking with half the butter required in the recipe.
Jump to:
Ingredients
- Peaches – Fresh peaches work best for this peach cobbler recipe; however, you can use frozen.
- Dry Ingredients – You will need granulated sugar (take note that you will need to divide the amount listed in the recipe card–some is needed for the peaches and other is needed for the batter), flour, baking powder, and salt.
- Wet Ingredients – Butter, lemon juice for the peaches, and milk.
Directions
Preheat the oven to 375° Fahrenheit.
Once oven is preheated, melt butter in a 9- x 9-inch baking dish.
While butter is melting, bring ¼ cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly until softened and juice is extracted from peaches (about 5 minutes). Set to the side.
Using a stand mixer, combine flour, ¾ cup sugar, baking powder, and salt. Then, add milk, stirring just until dry ingredients are moistened. Pour batter over hot butter pan (do not stir). Then pour peach mixture over batter (do not stir).
Bake at 375° Fahrenheit for 30 minutes or until golden brown. Serve cobbler warm or cool.
FAQs
Here are all the frequently asked questions readers have asked when making this recipe.
This Old Fashioned Peach Cobbler feeds about 9 people. You can feed a few more people with a smaller serving.
A cobbler is a deep-dish baked fruit dessert with a thick cake like base. A crisp is also a baked fruit dessert topped with a crunchy topped layer of ingredients that typically contain oats and nuts.
Peach cobbler should not be overly gooey, but more firm like cake. If you find it too gooey it might be because your peaches are too ripe and they let out too many juices.
Yes, you can easily double this fresh peach cobbler recipe. Just make sure you try and divide both the cake batter and the fresh peaches in syrup as evenly as possible.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned when making this traditional cobbler recipe.
- Peaches – You can use frozen peaches if you do not have fresh peaches on hand. Just cook then until warm and soft as stated in step 3.
- Fruit – You can also add mango or apple into your cobbler. Both are delicious additions to the peach cobbler. Add the apples to the sauce pan to cook. If using mango, it’s naturally softer and does not need to be precooked. Simply mix it into the pot right before you are about to pour on top of the batter.
- Sugar – If you are concerned that this recipe is to sweet. You can reduce the amount of sugar in the batter from ¾ cup to ½ cup of sugar.
- Batter – The batter will be very thin. That is normal–do not be alarmed. I promise it will thicken and taste delicious.
Peach Recipes
If you love peaches, you’ll love these other peach recipes.
- Peach Salsa
- Pineapple Peach Smoothie
- Peach Baby Food
- Peach and Mint Sorbet
- Grilled Southwestern Pork Chops with Peach Salsa
Cobbler Recipes
Still craving cobbler? Try these other cobbler recipes…
The next time your at the store, buy a few extra peaches and make this traditional peach cobbler recipe! Trust me, your friends and family will thank you.
If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Old Fashioned Peach Cobbler
Equipment
- Stove Top
- Oven
Ingredients
- ¼ cup Unsalted butter
- 1 cup Granulated White Sugar divided
- 5 Fresh Peaches peeled and sliced
- 1 tablespoon Lemon Juice
- 1 cup All Purpose Flour
- 1 tablespoon Baking powder
- ¼ teaspoon Salt
- 1 cup Milk
Instructions
- Preheat the oven to 375° Fahrenheit.
- Once oven is preheated, melt butter in a 9- x 9-inch baking dish.
- While butter is melting, bring ¼ cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly until softened and juice is extracted from peaches (about 5 minutes). Set to the side.
- Using a stand mixer, combine flour, ¾ cup sugar, baking powder, and salt. Then, add milk, stirring just until dry ingredients are moistened. Pour batter over hot butter pan (do not stir). Then pour peach mixture over batter (do not stir).
- Bake at 375° Fahrenheit for 30 minutes or until golden brown. Serve cobbler warm or cool.
Notes
- Peaches – You can use frozen peaches if you do not have fresh peaches on hand. Just cook then until warm and soft as stated in step 3.
- Fruit – You can also add mango or apple into your cobbler. Both are delicious additions to the peach cobbler. Add the apples to the sauce pan to cook. If using mango, it’s naturally softer and does not need to be precooked. Simply mix it into the pot right before you are about to pour on top of the batter.
- Sugar – If you are concerned that this recipe is to sweet. You can reduce the amount of sugar in the batter from ¾ cup to ½ cup of sugar.
- Batter – The batter will be very thin. That is normal–do not be alarmed. I promise it will thicken and taste delicious.
Patty says
I made the recipe today using fresh peaches. It turned out perfect and I followed the recipe exactly. Thank you! This will go in my favorite recipes book.
Katie says
Patty, glad that you loved the recipe!
Bill Green says
I made this but I think I used too many home grown small peaches, about 4 cups. The crust didn’t come up and I cooked it an extra 10 minute.. The crust arouen the edges was pretty chewey. It taste greaty.
Katie says
Hi Bill, if the cake itself didn’t rise then you might have old baking powder.
Faith mama says
Awesome recipe and simple to make. The cobbler had the perfect amount of sweetness and was soft and pillowy. Highly recommend!
Joanne says
I made this peach cobbler today. It took longer for mine to brown, but it was absolutely delicious! I like that it’s all put together in the baking pan.
Thank you for the recipe!
Katie says
Joanne, glad to read that you loved this recipe. Every oven varies on how long it could take to bake. The other thing is that peaches come in all sizes–so if you have extra large peaches it could fill it more thus taking more time to cook.
RichE says
That was the best! A big hit! like others suggested i used 1/2 cup of sugar (1/4cup on the batter and 1/4 cup with the peaches). I thought the 1TB of baking powder was alot but it worked perfectly. Because it starts reacting as soon as you add the milk you doubt want to over stir the batter and you want to mix it just before it fits into the oven.
this is easy to make!
Katie says
Rich, Thank you so much for taking the time to leave a comment. Glad you enjoyed it!
Lorna says
I made this today. I was unsure if it was done in the 30 minutes due to seeing the dough mix when I cut into after 2 hours of cooling off. I decided to trust the process lol I think it was done. Tasted so yummy! Thank you for the recipe.
Lorna
Katie says
Hi Lorna, thank you for trusting the process and glad you enjoyed it!
John Cochran says
Great recipe, so simple, came out great
karen says
Omg. I made this thi morning fresh peache went as directed. It went over the side of the pan and all over my oven. What did i do wrong. So sad. My husband will eat it anyway. But i think i put too much baking powder in it. Please help. Thank you. Karen
Katie says
Hi Karen, oh no I’m so sorry to hear that this happened to you. Since I mention using 5 peaches–your peaches could have been larger peaches which then would make the batter possibly overflow. I ALWAYS put a baking sheet under any time of cobbler, crisp, cake I make just in case it might over flow. Next time, if you happen to have larger peaches (not sure if that was the case) you could use a 9×12 baking dish instead. This recipe works with that size too.
Linda says
Question…do you have to peel the peaches
Katie says
Hi Linda, yes, you definitely want to peel the peaches or else it will change the texture of the cobbler. Simply blanch the peaches in hot water for 30 seconds, then remove to an ice bath. If the peaches are ripe the skin will easily peel right off. Hope that helps.
Betty crowder says
Made this but with apricots as my grandmother made with apricot from trees in our garden when I was growing up and it is yummy
Rosemary Walker says
Mine also had peaches in the middle and the topping sunk and was a little elastic. I followed the recipe exactly, baked it an extra 5 minutes. The baking powder was new.
Dale says
Made this tonight with half the sugar. Very good. Will make again.
Scott says
The batter never rose to cover the peaches! I ended up with baked peaches on top of the batter! Did I misread the recipe? I poured all the batter into the dish and put the peaches on top. Yikes, I’m going to try and flip-it like an upside down cake.
Katie says
Hi Scott, sounds like you either forgot the baking powder OR your baking powder is old which is why the cake would not rise. Most of the peaches should have been covered. Hope it still tasted yummy!
Elizabeth Berda says
Best peach cobbler I’ve had!
Elizabeth Berda says
can I make blackberry cobbler with this recipe?
Katie says
Hi Elizabeth, yes absolutely!
Dawn says
Wow so happy I picked this recipe! It is incredibly easy and delicious!
Will make it again, (w/little less sugar).I made it while I was making dinner and everyone enjoyed a homemade dessert.
Thank you, Dawn
D says
I only used half of the sugar just because I often find desserts too sweet. . I did not cook the peaches as they were homegrown and already very ripe. It tasted great!
Katie says
D, glad you liked this recipe and I love your modifications!
Dan Allen says
That was amazing, did not have any peaches, strange twenty miles south of Georgia, I used nectarines and followed your recipe… wife loved it
Katie says
Hi Dan, glad you loved this recipe even with nectarines.
Debbie says
Love this recipe have used it several times. Sometimes I add a little cinnamon with the sugar. Delicious!!