Easy Homemade Peach Cobbler

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Peach Cobbler is a delicious dessert recipe with tender juicy peaches in a buttery cake. Much like a blackberry cobbler, this recipe is the perfect way to enjoy summer fruit!

Top this easy peach cobbler recipe with whipped cream, vanilla ice cream or a splash of cream for the perfect dessert.

Peach cobbler in a bowl with vanilla ice cream and a spoon.

Classic Dessert Recipe

This Southern Peach Cobbler is one of my favorite dessert recipes of all time! Peaches that are freshly harvested are simply the most delicious and are absolutely perfect in this recipe although I use frozen peaches to make it a year ’round treat!

I often make a Blueberry Cobbler which has a delicious crust more reminiscent of biscuits however this easy peach cobbler recipe has more of a cake-like consistency.

Southern Peach Cobbler

A Peach Cobbler has a cake layer topped with juicy peaches. The cake bubbles and surrounds the peaches creating the perfect combination of sweet, tender peaches and cake.

Peach Cobbler Topping: A cobbler has either a biscuit topping or a cake-like layer. I’ve tried this recipe with both (we make blueberry cobbler with a biscuit like topping) and I find peach cobbler is best with a soft cakey layer. Some people make cobbler with bisquick or cake mix but honestly, it’s so easy (and tastes so much better) to make a peach cobbler from scratch!

Cobbler can be confused with a fruit crisp; a crisp has a streusel-like topping with oats and often nuts.

Peaches: You can make peach cobbler with canned peaches, fresh or frozen!

Bowls of peach cobbler ingredients like peaches, batter, and a buttered baking dish.

How To Make Peach Cobbler

Making Peach Cobbler is really simple (YAY!). I use frozen peaches to make this quick and easy but of course you can use fresh!

If using fresh peaches you’ll want to remove the skins (which is super quick and easy just like peeling tomatoes). If your peaches are sweet, you may like to reduce the sugar in this recipe!

  1. Defrost peaches if frozen. Add sugar while preparing remaining ingredients.
  2. Melt butter and place in the baking dish.
  3. Combine batter ingredients and spread over butter.
  4. Top with peaches and bake.

Crazy easy right? I love the addition of cinnamon to the batter so it’s in every single morsel but it does alter the color. If you’d like a white cake batter, you can certainly sprinkle the same amount of cinnamon over top of the peaches with delicious results!

To Serve Peach Cobbler: Serve this easy dessert warm or room temperature. If serving warm, we love to add a scoop of vanilla ice cream. If serving room temp we add either ice cream or even whipped cream.

Assembled peach cobbler in a baking dish like peaches and batter.

Leftover Cobbler

If you are lucky enough to have any left, peach cobbler can be stored in the refrigerator for about 3-4 days! While you could leave it out on the counter, there is a lot of moisture so it can go bad quickly.

Freezing Peach Cobbler: Peach cobbler freezes beautifully! It should be assembled, baked and cooled before freezing. Once cooled, seal it well and freeze up to 6 months. To reheat, simply defrost in the fridge overnight and heat in the oven (or microwave) until warmed.

Fave Ever Fruit Desserts

4.86 from 7 votes
Review Recipe

Easy Peach Cobbler

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 servings
Author Holly Nilsson
Course Dessert
Cuisine American
Tender juicy peaches surrounded by a buttery cake layer.


  • 6 cups frozen peaches defrosted
  • 3/4 cup white sugar divided
  • 1/2 cup butter melted
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 3/4 cup milk

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  1. Combine peaches with 1/2 cup sugar. Set aside.
  2. Preheat oven to 375°F.
  3. Pour butter into the bottom of a 2qt baking dish. 

  4. Combine flour, baking powder, salt, brown sugar, remaining 1/4 cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture.

  5. Top with peaches (and any juices).

  6. Bake for 45-55 minutes or until set.
Nutrition Information
Calories: 278, Fat: 10g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 166mg, Potassium: 314mg, Carbohydrates: 44g, Fiber: 2g, Sugar: 32g, Protein: 3g, Vitamin A: 690%, Vitamin C: 6.8%, Calcium: 72%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword peach cobbler

Adapted From My Recipes

More Peachy Recipes

This peach cobbler is one of our favorite desserts. It's an easy dessert recipe that is perfect with vanilla ice cream! #spendwithpennies #peachcobbler #peaches #peach #cobbler #dessert
This peach cobbler is one of our favorite desserts. It's an easy dessert recipe that is perfect with vanilla ice cream! #spendwithpennies #peachcobbler #peaches #peach #cobbler #dessert
This peach cobbler is one of our favorite desserts. It's an easy dessert recipe that is perfect with vanilla ice cream! #spendwithpennies #peachcobbler #peaches #peach #cobbler #dessert

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. This recipe was so easy although I did use fresh peaches which takes extra time and effort. I liked the cinnamon flavor being mixed into the cake batter, too. The only reason I marked it down a bit was that, even though the top was quite brown and set after 40 minutes when I took it out of the oven, the cake looked like it could have used an extra few minutes to finish the underlying cake. Maybe I’ll keep it in the oven next time–when I try it with blackberries!

  2. I made this cobbler.. The cake part was “heavy” instead of cake like. I made this recipe before and it was very good, light like a cake.I wonder what I did wrong, besides not using enough peaches.

    1. Hi Edna,
      Usually when a cake gets heavy, it has too much sugar, liquid or not enough leavening. Sometimes, slow baking can also make a cake feel dense. Hopefully your next go round is much lighter!

  3. Great recipe Holly. Only thing is I find that it requires way too much milk… ?? I thought maybe I missed something or was doing it wrong, however, after attempting the batter 3 different times still found it to have too much liquidity. I even watched your helpful video. Not sure where I went wrong but 4th time I added much less milk than you prescribed (maybe half the amount) and it then came out great. My fiance thought it was fab and he’s my best cririque. Thank you for sharing! xo

    1. We have had great success with the recipe as written. But I am glad to hear you were able to figure it out Shannon. Glad to hear you both loved it!

  4. Your recipes are so good! If using canned peaches how many cans, do you drain them & do you omit the sugar? Thank you

    1. Hi Karen, you will want to use 6 cups of canned peaches (drained) and if you find them super sweet you may want to adjust the sugar to taste. Hope that helps!

  5. This turned out great. The hardest part was peeling the peaches. The cake part was so simple to make. I ran out of milk, so I used almond milk instead. Had no problem with it!

    1. So glad you loved it!! If peeling fresh peaches, cut a small ‘X’ in the bottom and place the peach in boiling water for about 30 seconds. Plunge it into ice water right after. The peels will slide right off.

  6. I can’t Even express just how Fabulous I think your Recipes are. I have tried SO many of your suggestions & they are ALL Wonderful!! Thanks SO Much for Sharing!! You are Appreciated : )

    1. Bella, thank you so much for your kind words! You’ve made my day. :)

      I’m so glad you’ve found recipes to enjoy!!

  7. It was very dull and dreary day here, not at all like spring, and I had frozen peaches from last summer in the freezer. I look for a recipe on Google with 5 star rating and found this one for peach cobbler. This recipe was easy to make, included less sugar than most of the other ones I looked at, and I baked it in a cast iron skillet. It was delicious and my daughter took home a large portion.

  8. Made this tonight but had to use canned peaches because my store did not have frozen peaches. My family loved it and my granddaughter who usually does not eat many sweets had two helpings. Will definitely use over and over. Going to try the easy blueberry crisp next.