Southern peach cobbler is a picnic and potluck must-have that’s so easy to make.
Frozen peaches are baked in a cake-like topping with cinnamon sugar in this easy old fashioned peach cobbler recipe. It’s warm and bubbly with the perfect crust-to-fruit balance.
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Holly’s Recipe Highlights
- Flavor: Sweet, juicy peaches baked in a tender cinnamon-brown sugar crust make for the perfect summer dessert.
- Skill Level: Free-formed cobblers, crisps, and crumbles are so easy to make!
- Time-Saving Tip: Use a spice, vanilla, or yellow cake mix.
- Serving Suggestions: Bake single-serve portions in ramekins with a dollop of homemade whipped cream. Serve in a bowl with a scoop of vanilla ice cream.
Peach Cobbler Ingredients
- Peaches: I love using frozen peaches for this recipe, but fresh or canned peaches work well. If using canned peaches, choose peaches in juice and not syrup for the best flavor.
- Batter: Whip up the simple batter in this recipe, or if you’re short on time, try a vanilla or yellow boxed cake mix. Or try your favorite gluten-free flour blend.
- Variations: Toss in some blueberries for a pop of sweet color or garnish the top with powdered sugar, sliced almonds, or a drizzle of caramel sauce.
How to Make Peach Cobbler
- Combine thawed peaches with sugar and set aside.
- Pour melted butter into the bottom of a baking dish.
- Whisk the batter ingredients and spread over the butter.
- Top with peaches and bake (full recipe below).
Savor the Flavor!
Store leftover peach cobbler covered in the refrigerator for up to 4 days.
To freeze a baked and cooled peach cobbler, first bake it in a dish lined with aluminum foil so that once it’s frozen, it can be lifted out easily. Fold the foil over the frozen cobbler, then wrap it in plastic and freeze for up to 6 months. Thaw overnight in the refrigerator and enjoy it cold or reheat portions in the microwave.
Favorite Fruit Desserts
Did you love this Easy Peach Cobbler? Be sure to leave a rating and comment below!
Equipment
Ingredients
- 6 cups frozen peaches defrosted
- ¾ cup granulated sugar divided
- ½ cup butter melted
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¾ cup milk
Instructions
- Preheat oven to 375°F.
- Combine peaches with ½ cup sugar. Set aside.
- 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.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted From My Recipes
Do we buy canned peaches in juice or heavy syrup ?
Also do we use the syrup or juice while baking or drain it ?
Thx
Hi Sherry, we use frozen peaches in this recipe. In a pinch, you can use either canned peaches. You will want to drain them, but since they are sweeter you may want to reduce or leave out the sugar. It would depend on how sweet you would like your cobbler.
so easy & delicious!
I want to make Apricot Cobbler. Can I use this recipe and just replace the peaches with my apricots?
I haven’t tried this recipe with apricots but it should turn out well!
Hi Holly If using canned peaches and after draining them, should I still add 1/2 cup of sugar?
Since they are super sweet you may want to reduce or leave out the sugar. It would depend on how sweet you would like your cobbler.
Wondering if you or anyone has ever tried this with Mangos instead of peaches? Thanks in advance?
I haven’t tried but that sounds delicious SE! If you try it I would love to hear how it turns out!
Question do you drain peaches if using canned peaches
Replace the frozen peaches with use 6 cups of canned peaches and we do recommend draining them first. Enjoy!
Can this be assembled earlier & baked later in the day please?
Thank you so much.
Yes, that should work fine. If it’s chilled from the fridge, it might need a bit of extra time.
Love this recipe, so quick and easy with frozen peaches from previous summer. This is a keeper!
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.
Adding a little vanilla sounds delicious Barbara! Enjoy!
Can I sub 1/2 for the milk?
Hi Karen, other readers have used soy or almond milk with yummy results!
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!
Glad we could help Stephen! Have fun cooking :)
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?
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!
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.
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!
Holly, you are the BEST! Thank you so much.
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!
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!
The URL to this in your blog has an error pointing to a non-existent page.
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!
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….
Enjoy the recipe! Wishing you and your family the best too!!
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.
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!
Thank you so much Tamara! I’m glad you’ve found some recipes to enjoy.
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!
That sounds so delicious Ja! So happy to hear you and your family enjoyed it :)
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.
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.