Easy Homemade Peach Cobbler


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Peach Cobbler combines tender juicy peaches with a super easy buttery cake for the perfect dessert recipe. 

Simply stir together the cake, top with peaches, and bake until golden. Serve with whipped cream, vanilla ice cream, or a splash of cream for the perfect dessert.

Peach Cobbler with a spoon

Classic Dessert Recipe

This Southern Peach Cobbler is one of my favorite dessert recipes of all time!

Fresh peaches are simply the best choice of course but I use frozen peaches to make it a year ’round treat! You can also use canned peaches in a pinch.

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.

Much like a blackberry cobbler, this recipe is the perfect way to enjoy summer fruit!

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.

While some make a cobbler with Bisquick or cake mix, it’s just as 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.

Ingredients for Peach Cobbler

How To Make Peach Cobbler

Making Peach Cobbler is really simple (YAY!). 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 the 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. It tends to change the color so 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.

Peach Cobbler before baking

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

Did you love this Easy Peach Cobbler? Be sure to leave a rating and a comment below!

Peach Cobbler with Ice Cream and a spoon
4.88 from 39 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.

Ingredients

  • 6 cups frozen peaches defrosted
  • ¾ cup white sugar divided
  • ½ cup butter melted
  • 1 cup flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¾ cup milk

Follow Spend with Pennies on Pinterest

Instructions

  • Combine peaches with ½ cup sugar. Set aside.
  • Preheat oven to 375°F.
  • Pour butter into the bottom of a 2 qt baking dish. 
  • Combine flour, baking powder, salt, brown sugar, remaining ¼ cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture.
  • Top with peaches (and any juices).
  • Bake for 45-55 minutes or until set.

Recipe Notes

To Freeze: Once cooled, seal in an airtight container and freeze up to 6 months.
To Reheat:  Defrost in the fridge overnight and heat in the oven (or microwave) until warmed.

Nutrition Information

Calories: 278, Carbohydrates: 44g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 166mg, Potassium: 314mg, Fiber: 2g, Sugar: 32g, Vitamin A: 690IU, Vitamin C: 6.8mg, Calcium: 72mg, Iron: 1mg

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

Keyword easy peach cobbler recipe, how to make peach cobbler, peach cobbler

Adapted From My Recipes

More Peachy Recipes

Peach Cobbler with title
Peach Cobbler with writing
Peach Cobbler with ice cream shown with a titleFreezing 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.

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About the author

Holly

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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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Comments

  1. The recipe didn’t call for Vanilla. Seems like it should?
    I’m going to try this easy recipe tonight. Your site looks wonderful.
    We love Peaches. Thanks for sharing.

  2. Holly, you have truly inspired me with your daily recipes. I am a chef by trade and sometimes hit a wall with what to make for my family. I did this as an Apple Cobbler. I put some vanilla ice cream, and some caramel topping…it was awesome! Thanks again!

  3. Peach cobbler is my husband’s favorite dessert so will make soon.
    My preference would be to use at least half if not all almond flour if possible. Any suggestions on the best way to make that work, ie altering amounts of any other dry ingredients to accommodate the almond flour and have it rise properly?

    1. Sorry Carrie, we have never made this recipe with almond flour. Maybe another reader can weigh in. We’d love to hear what adjustments you make!

  4. Hi Holly, Love your recipes. Can I use canned peaches instead of frozen? If so do you suggest draining the juice?

    Thank you so much.5 stars

    1. Hi Ferryal, You can definitely use canned peaches instead of frozen. Replace the frozen peaches with use 6 cups of canned peaches and we do recommend draining them first. Enjoy!

  5. Holly, I know I’ll be giving this recipe five stars, I can just tell! But I need to know: the recipe calls for a two-quart pan, which is equal to my 8″ x 8″ Pyrex pan. But in your pix, you definitely used a 13″ x 9″ pan. Did you double the recipe, or just spread the recipe thinly?

    Thanks…I’m going to make this as soon as you answer!

    1. That particular pan looks like a 9×13 but it’s smaller, I think it is 8×10 (or 8×11, I don’t have it right here with me to measure). Any 2qt baking dish will work, if it’s a bit thicker it may need a few minutes extra, if it’s a bit flatter it may need a few minutes less depending on the shape. I hope that helps! Enjoy the recipe!

    1. It seems to be working for me. I may have missed it, which link are you having trouble with so I can update it?

      Thanks for letting us know!

  6. Holly,

    Peaches are just starting to come out and be available here in Massachusetts, so I can’t wait to try this recipe.
    Hpe you have a happy Memorial Day….

  7. It is a great recipe. I added a teaspoon of ginger. I think the addition of brown sugar to the crust makes a difference. I’ll make this again.5 stars

  8. When I’m searching for a delicious, yet easy recipe, I often end up trying (and liking) your recipes. My favorites so far are peach cobbler and meatballs. Thanks!

  9. I made a gluten and dairy free version of this, by substituting with a gluten-free Bisquick style mix I had on hand and then used the same ingredients listed. I also substituted with vanilla flavored soy milk and used Earth balance for the butter. It was AWESOME. I also used a 3 qt pan – close to a 13 x 9 – I had 3 bags of frozen peaches from the Dollar Tree (my store has a freezer section), which came out to less than the 6 cups in the recipe. I had some frozen cherries so one of my kids added some to the top to give it a little more fruit. I also basically doubled the cake recipe for the bigger pan, so we ended up with more cake than fruit, but no complaints from my crew!! Also, I’m not a big measurer, so I’m sure I used a little more sugar and cinnamon than called for, but it turned out great and took about 5 minutes to whip up. It was a great treat!5 stars

  10. The recipe should have stated to use a
    13 x 9 Pyrex pan. I used a 2 quart baking dish (as suggested…didn’t watch the video) and the dough was completely submerged by the peaches and never got cooked. The longer, shallower pan is needed for the dough to poke up through the peaches and actually bake.1 star

    1. Sorry to hear that Connie, we have made this recipe in both types of dishes and preferred the 2-quart baking dish as listed in our recipe.

  11. Hi! What is the serving size for the peach cobbler? is it 1/2 cup for 278 calories? Please let me know thanks so much :)

  12. 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!4 stars

  13. 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!

  14. 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 5 stars

    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!

  15. 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!

  16. 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!5 stars

    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.

  17. 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 : )5 stars

    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!!

  18. 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.5 stars

  19. 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.5 stars