How Long Does It Take To Cook Peach Cobbler

This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round! It's one of my favorite family recipes from my mom, and although I am bias, I think it's the best of the best!

Peach cobbler served in a bowl with a spoon, and another bowl of cobbler in the background.

Peach Cobbler

Peach season is pretty much the best time of the year, am I right?! I love going to "pick your own" farms or buying a large box from a local vendor. Peaches are one of those things I could never get sick of! I have too many favorite peach recipes that I rotate through them each season, starting with my favorite homemade Peach freezer jam.

This peach cobbler recipe comes from my mom, and it is a family favorite recipe she made for us all the time growing up! The best part about it is that it literally takes 5 minutes to throw together! My mom often used a quart jar of homemade canned peaches, but you can also use fresh peaches!

How to easily peel peaches:

I've found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!

Whole peaches on a white marble board next to another photo of the skin being peeled off of a peach, with a colander filled with peeled peaches in the background

How to make Peach Cobbler:

Add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just a few minutes, until the sugar is dissolved and helped to bring out some juice from the peaches. Remove from heat and set aside.

Side by side photos of a saucepan with sliced peaches in it, and the other photo with sugar and salt added on top.

Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

Process photos for making peach cobbler, including melting butter in a 9x13 inch pan, pouring batter on top, and then sliced peaches and juice on top of the batter.

Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of ice cream, if desired.

Overhead photo of peach cobbler in a pan before it has been baked, and after.

How to store and reheat peach cobbler:

Peach cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered, in the fridge for 4-5 days.

To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it's browning too much).

A 9x13 inch glass pan of peach cobbler with a spoon laying in the pan where a serving has been removed.

Tell me this isn't the epitome of comfort food desserts?! A bowl of warm peach cobbler served with a small scoop of vanilla ice cream on top is seriously my idea of heaven.

Peach cobbler served with a scoop of vanilla ice cream on top, in a bowl with a spoon.

Check out other Dessert Recipes. Some of my favorite peach recipes include:

Peach Blackberry Tart
Peach Scones
Baked Peaches
Fresh Peach Pie
Peach Crisp

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Recipe

▢ 5 peaches , peeled, cored and sliced (about 4 cups)
▢ 3/4 cup granulated sugar
▢ 1/4 teaspoon salt

For the batter:

▢ 6 Tablespoons butter
▢ 1 cup all-purpose flour
▢ 1 cup granulated sugar
▢ 2 teaspoons baking powder
▢ 1/4 teaspoon salt
▢ 3/4 cup milk
▢ ground cinnamon

Add the sliced peaches, sugar and salt to a saucepan and stir to combine.

*(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

To substitute canned peaches, use 1 quart jar, undrained.

Calories: 386 kcal Carbohydrates: 66 g Protein: 4 g Fat: 12 g Saturated Fat: 7 g Cholesterol: 33 mg Sodium: 211 mg Potassium: 496 mg Fiber: 2 g Sugar: 48 g Vitamin A: 915 IU Vitamin C: 10.4 mg Calcium: 108 mg Iron: 1.5 mg

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*I first shared this recipe in August 2014. Updated July 2018.

Original Post July 20, 2018

Updated August 9, 2019

Lauren Allen

Welcome! I'm Lauren, a mom of four and lover of good food. Here you'll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.