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.
Paul Wagner
This turned out really well, my dish was a little smaller than the 9X9 recommended but deeper. I used a GF flour and it took a good 50 minutes at 375 in the oven. Will make this again.
Katie
Glad to read that you liked this recipe and love the gluten free alterations you made!
Mrs. N. Sundt
horrible. weird aftertaste. will not waste my time again on any of your recipes.
Katie
Hi there Mrs. N. Sundt! Thanks for taking the time to leave such passionate feedback. With dozens of glowing reviews, it sounds like this classic just wasn’t your cup of cobbler—and that’s okay! Just be sure to keep your promise and not waste any more of your time (or mine) trying another one of my recipes. Wishing you all the best in your culinary adventures elsewhere!”
T
Mine was very liquidity am I to remove to peaches from the juices to set aside ?
Katie
Great question! If your peaches are super juicy, it can definitely lead to a more liquidy cobbler. You don’t need to remove them from the juices entirely, but you can use a slotted spoon to transfer the peaches to the batter and then spoon just a bit of the juice over top. That way, you still get all that amazing flavor without making the cobbler too soupy. Hope that helps—and thanks for giving the recipe a try!
Suzanne Sherman
This was absolutely wonderful! My daughter made this recipe tonight, she made it gluten free by using Bobs Red Mill 1to1 flour. She substituted the white sugar to light brown sugar. That was it! This is a true southern cobbler! Cobbler was soft on the inside and crispy outside, you absolutely could not tell it was gluten free!
Katie
I’m so happy to hear this—especially that your daughter made it gluten free and it still turned out perfectly! Love the brown sugar swap too—that sounds delicious. Thanks for sharing your tweaks and taking the time to leave such a kind review. So glad it hit the mark for a true Southern cobbler! ✨
Alan
Katie, this is my first attempt at peach cobbler. We have a fresh peach Orchard right down the street from our home up here in northeast Georgia and I am excited to give this one a shot. I’ll send photos when I’m done.
Katie
That sounds absolutely dreamy—fresh Georgia peaches right down the road? Doesn’t get better than that! I’m so excited you’re giving my peach cobbler a try for your first go. Can’t wait to see the photos—happy baking!
Priscilla
Saw the 5 star review and had to try and boy was the rating accurate. best peach cobbler I ever made and pretty simple too. My suggestion is to use medium ripe peaches, when they’re soft its harder to peel.
Katie
Priscilla, Thank you so much! I’m thrilled you loved the peach cobbler—it’s a favorite in our house too. Great tip on using medium-ripe peaches; I totally agree, overripe ones can be tricky to peel. Appreciate you taking the time to leave a review!
Jamey
Perfect! It was so easy to make and was delicious. I also added a dash of cinnamon to the peaches which was good.
Katie
Jamey, so glad you enjoyed this recipe as much as others do!
Mel
This is real southern cobbler! My neighbor just brought me a ton of fresh peaches from her tree, can’t wait!
I had this recipe scribbled down years ago and lost it, thank you for this!
Katie
Mel, so happy you love this recipe. Enjoy!
Shannon Skinner
Now this is a proper peach cobbler. Seriously I found one that had the same method but just under two cups of sugar in a 13X9 and there were only 5 peaches in total and a cup of milk. Way too much sugar it had and had to soak the pan overnight. Also this other recipe was at 350 and I knew that didn’t sound right even for a larger pan.
Haven’t tried yours yet but your percentages in your ingredients and as well the 375 temperature sounds exactly like my grandmothers. Great job!! Can’t wait to try it. Will be when I get more peaches… should have come here first. <3 cheers.
Katie
Shannon–I hope this is THE winning recipe you’ve been looking for.
Pat
can you use white peaches
Katie
Hi Pat, I’ve never tried using white peaches, but I’m sure it would be fine!
Kathryn Kalpakoff
tried it with black plums, took about 10 plums turned out delicious
Katie
Hi Kathryn, I love that you tried this recipe with plums. Sounds delicious!