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
- KitchenAid Stand Mixer
- 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.
Dee Wilson
Please edit this recipe. It says 1 CUPS of sugar and the word divided comes on the next line. It should list the sugar quantities separately and state right there 1/4 cup sugar for the peaches and 3/4 for the dough. I accidentally used 1 cup of sugar in the peaches and had to start over.
Katie
Dee, I’m so sorry that you ruined a batch of peaches. Thank you for pointing out my grammatical error. I just fixed it! As for the quantities, yes the word divided is on the next line. I can’t change that. However, in the written instructions it clearly states the exact measurements you need for each the peach filling and cake batter. I’ve had over 3,700 social shares on this post, 19 reviews and 29– 5 star ratings. You are the first person to have this issue with the measurements. I always advise anyone cooking a new recipe or even one that they know to read over the instructions before starting to make the recipe. I’m a bit disappointed that you gave my recipe a 3 star rating when it was an error on your behalf to not read through the recipe.I hope the second time around making the recipe you enjoyed it as much as the other 29 people did with my recipe.
Miss
So very delicious! Used your note about lowering sugar and glad I did as I had very ripe peaches. I also used brown sugar in the peaches instead of white. Thank you for such a quick easy recipe.
Katie
So happy you enjoyed this recipe. Glad my sugar notes helped you! Thank you for taking the time to leave a 5 star comment.
PattyJackson
Easy recipe. Thankyou…..yummmmm
Katie
So happy to read you enjoyed this Patty!
Pauline Tucciarello
Can you freeze the peach cobbler?
Katie
Hi Pauline yes you can freeze peach cobbler. Make sure it’s cooled completely and then freeze in an air tight container.
Pamela
I was looking for an actual old fashioned cobbler recipe, and looked no further when your instructions said “pour fruit…on top”. Yay! Folks don’t know what they are missing when it’s made filled, like a pie. A friend had picked blackberries for me, and only a cobbler was worthy of them. Since blackberries are tender, I just mixed the sugar in and let them just sit until time to add them on top of the batter. Every little bit was scraped onto that batter! I baulked a little at covering the pan with melted butter instead of mixing it with the batter, but did it in hopes it was the missing part of a cobbler recipe that was made for me over 50 years ago. The separate shortening is the secret! Finally, honest to goodness cobbler! That wonderful cook from years ago had a slightly different method, but the batter and the shortening were not blended. Thank you so much!
Katie
Pamela, I’m so happy you enjoyed this recipe. It is a true gem and a fan favorite every summer time. It’s also great with just about any fruit (as you tried)! Thank you for taking the time to leave a review and comment.
Amy
this recipe was easy and you usually have the ingredients in your kitchen and it was delicious! I just added a little bit of cinnamon and nutmeg and pecans to mine
Katie
Amy, thank you for taking the time to leave a 5 star comment. My peach cobbler recipe is one of my favorite desserts to make in summer.
Ashley
Hey! When adding the peaches, do I add all the liquid remaining from cooking them as well? Or are they strained? This looks amazing! Making it for a church party.
Katie
Hi Ashley, I add in all the liquid the peaches make to give additional flavor!
Christy
I loved this recipe! I was looking for a classic peach cobbler like my southern friends make to use up some peaches that were about to turn.
I did make a couple edits though.
1) I didn’t use a stand mixer as I didn’t want to risk over mixing.
2) I added a handful of blueberries because I needed to use them before they went bad.
3) I added a dash of almond extract.
4) I sprinkled the top with some vanilla sugar about 10 mins before I took it out of the oven.
5) I baked it longer, probably 5-10 mins, because I wanted it darker and it wasn’t setting in the middle. It never fully set, but I didn’t care.
Great recipe!
Katie
Hi Christy, thank you so much for leaving a review to help others make this recipe. I love everything you did to change up the recipe. I too will sometimes add mangos to the cobbler if I need to use them up. Blueberries are a great addition too! The middle never sets for me and that is 100% okay –that’s what makes it a southern cobbler! 😉
Shay
Would this recipe work with berries as well?
I just tried this and the family loved it!
Katie
Hi Shay, So happy you love this recipe. Yes, this recipe works on mixed berries and here is the recipe. I also have a slow cooker blueberry cobbler recipe too.
Susanne
Do the peaches go in with the extracted juices or do I separate the juice and place just the peaches over the batter? Looking forward to making this!
Katie
Hi Susanne, You’ll want to pour all the juices from the peaches in with the peaches! It will help flavor your cobbler batter. Happy baking!
Victoria campbell
We Love this recipe…. I have made this 3 times already.
Perfect cobbler
Katie
Victoria, thank you so much for taking the time to leave a 5 star review! I’m so happy to read that you love this recipe that much!
Kay Chapman
Made this cobbler last night. It was delicious, not too sweet or hard. It was a very light golden color instead of the golden brown it was supposed to be. Next time I will bake it a tad longer.
Katie
Hi Kay, thank you so much for taking the time to leave a comment. I’m so happy you enjoyed this recipe as much as I do!
Laurel
In your recipe you say to put the batter down first with the peaches on top ,? Is this not backwards ? How can I have a brown crust when its on the bottom ??
Katie
Hi Laurel, you are correct with exactly how it is done. The cake batter will rise over the peaches and give you a nice golden coloring as pictured. I’ve had quite a few people make this recipe, and not one complaint, so I hope you will give it a try!
Sara Hanson
Yes, that’s correct. Pouring the batter into the hot butter gives you a slightly crunchy crust, but the cake is soft and luscious. This is an easy and forgiving recipe that most grandmas knew by heart. Katie, great stuff. Thanks for bringing back memories of my grandma and her kitchen.
Katie
Hi Sara,
Thanks so much for your response and review. So happy this recipe could bring back some fond memories.
Kathy
Amazing cobbler! Got fresh peaches from the local farm stand and this recipe was summer in a dish with a scoop of ice cream ❤️ perfect! Thank you
Katie
Kathy–so happy to read you enjoyed this recipe so much! It’s not summer without a delicious peach cobbler!
Amy Gibson
Just tried the peach cobbler… And itw as awesome!! The thin batter had me worried but turned out perfect did sprinkle suger on the top last 10 min
Delicious
Katie
Amy, I agree–the thin batter does throw you off, but glad you had faith to follow through! This recipe is on repeat in my kitchen during the summer months.
Jennie Gin
I found this recipe delicious thank you!
Katie
Jennie, thank you for taking the time to leave a 5-star comment. Such a delicious and easy-to-make cobbler recipe!
Rebecca rumbough
We love a good peach pie!
Erin M
So delicious!
Katie
Erin, thank you for taking the time to leave a 5 star comment. I’m so glad you enjoyed it!
Megan
Just a quick note to let you know that I made your recipe this weekend, it was a hit.
Katie
Thanks Megan! Glad everyone loved it!