Easy Old-Fashioned Peach Cobbler
Old-Fashioned Peach Cobbler is traditional Southern comfort food at its finest! Made with canned peaches and a few other pantry staples, this mouthwatering dessert comes together in just under an hour. With its buttery crust and sweet, juicy peaches, this is one of the easiest and most delicious desserts to ever come out of a Southern kitchen.
A Quick Look At The Recipe
- Recipe Name: Old-Fashioned Peach Cobbler
- Serves: 6
- Main Ingredients: 29-ounce can peaches in light syrup, drained, milk, self-rising flour, sugar, butter, ground cinnamon
- Why You'll Love It: A buttery crust and juicy peaches combine to create this mouthwateringly easy old-fashioned peach cobbler - a traditional Deep South dessert.
Southern Peach Cobbler with Canned Peaches
There are certain things in life that comfort our hearts, warm our souls, and cause our minds to settle into a comfortable spot, away from the craziness of the outside world. This old-fashioned peach cobbler with canned peaches is easily one of those things.
While it uses simple ingredients I bet you have at home right now, when combined, they create the most delectable dessert. One bite of this cobbler and you’ll taste juicy peaches topped with a divine, buttery, cinnamon-sugar crust. If you love this flavor combination, you’ll also adore my peach cobbler muffins!
I highly recommend enjoying your cobbler with a scoop of vanilla ice cream – it’s the traditional way, after all! The best part is, using canned peaches you can bake this cobbler year-round.
If one peach dessert isn’t enough, check out my peach cobbler muffins, old-fashioned fresh peach pies, peaches and cream pie, and peach crisp!
Reader Rating
“Kudos to you, for this is how I remember my Mother making peach cobbler for Sunday dessert. A real homemade Southern cobbler is not peaches with crust…that’s a pie; or peaches with a biscuit topping…that’s breakfast with a large mug of coffee!” – Penelope
Recipe Ingredients
- Self-rising flour
- White sugar
- Milk (or any type, including plant-based)
- Butter (unsalted or salted – up to you!)
- Canned peaches
- Ground cinnamon
Tips for a Perfect Peach Cobbler
- If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe (or 4 cups). You’ll also want to bring them to a boil over high heat, along with 1/4 cup of sugar and a squeeze of lemon juice, until they’ve softened and the juices have been extracted (about 5 minutes). You can leave the skin on or peel your fresh peaches too!
- You can also use frozen peaches. Just make sure you let them thaw for about 30 minutes before adding them to the recipe.
- I love adding a pinch of nutmeg to the dry ingredients for some extra flavor. You could also use a combination of granulated and brown sugar.
How To Make Easy Old-Fashioned Peach Cobbler
1. Melt the Butter
First, we need to preheat your oven to 350°F and melt the butter.
Since there is no need to dirty up an extra dish, I just put it in my 8×8 baking dish and place it in the oven while it preheats.
2. Make the Batter
Now, place all of your dry ingredients (except for the milk and sliced peaches) into a mixing bowl and stir them together really well.
Then slowly add the milk to the dry ingredients until it’s all smoothly mixed together.
Pro tip: You just want to stir this until smooth or until you get tired of fooling with it. This is one of those old, sturdy recipes that my grandmothers used, so you don’t have to be finicky. They didn’t abide by that kind of nonsense in their kitchens!
3. Assemble
Once you have your melted butter, remove the baking dish from the oven. Then pour your batter on top of the butter and DON’T STIR.
Arrange your drained canned peaches on top of that.
They will sink down, and it will all be fine. Just distribute them as best you can, but don’t move them around once you set them down.
If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your cobbler mixture before baking. Sometimes I do this, sometimes I don’t.
4. Bake the Cobbler
Bake this for 45 to 55 minutes or until it is nice and golden brown on top.
That’s it! All it took was a few steps and some simple ingredients, and you now have a delicious homemade peach cobbler.
Let it sit for at least 30 minutes after baking to ensure it thickens up nicely. To make things even peachier, serve it alongside my homemade peach ice cream. Enjoy!
Storage
While you can leave leftovers at room temperature for a few hours, I recommend storing your leftover peach cobbler in an airtight container in the fridge for up to 5 days. You can also freeze the cobbler for up to 3 months. Thaw it in the fridge, then reheat it in the oven or microwave.
Old-Fashioned Peach Cobbler FAQs
The main difference comes down to the crust. A peach pie has a top and bottom crust, but with a cobbler, you just bake the fruit and dough filling together. This makes peach cobbler way easier to make.
While this cobbler has a dough-like topping, a crisp has a crunch top layer that usually includes oats and nuts.
A runny cobbler usually means the fruit was extra juicy. I always make sure to let the cobbler cool down completely after baking before I dig in. This gives it time to thicken up!
While I love mine with a scoop of vanilla ice cream, you can also pair your cobbler with whipped cream, heavy cream, or a drizzle of honey.
If this peach cobbler brought a little Southern comfort to your kitchen, I’d be so grateful if you could leave a star rating and a comment below! Let me know how it turned out for you.
Ingredients
- 1 29-ounce can peaches in light syrup drained
- 1 cup milk
- 1 cup self-rising flour
- 1 cup sugar
- 1 stick butter
- 1-2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350℉.
- Melt the stick of butter in an 8×8 baking dish (I just stick it in the oven while it is preheating).1 stick butter
- Drain peaches and set them aside.1 29-ounce can peaches in light syrup
- Mix together the flour, sugar, and teaspoon of cinnamon until blended. Pour in milk and stir until blended again.1 cup self-rising flour, 1 cup sugar, 1-2 teaspoons ground cinnamon, 1 cup milk
- After the butter is melted, take the dish out of the oven and pour the batter on top of the butter, but DON'T STIR.
- Use a big spoon to set your peach slices down all over the top of the cobbler dough, but once again, DON'T STIR. They will sink down and it will all be fine. Just distribute them as best you can but don't move them around once you set them down.
- If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your peach mixture. Sometimes I do this, sometimes I don't.
- Bake for 45 to 55 minutes or until it's set in the center and golden brown on top.
- Let it cool and thicken for about 30 minutes before serving with vanilla ice cream if you like.
Video
Notes
- If you choose to use fresh peaches instead of canned, you will need about 8 medium-sized peaches for this recipe (or 4 cups). You’ll also want to bring them to a boil over high heat, along with 1/4 cup of sugar and a squeeze of lemon juice, until they’ve softened and the juices have been extracted (about 5 minutes). You can leave the skin on or peel your fresh peaches too!
- You can also use frozen peaches. Just make sure you let them thaw for about 30 minutes before adding them to the recipe.
- I love adding a pinch of nutmeg to the dry ingredients for some extra flavor. You could also use a combination of granulated and brown sugar.
What a nice simple recipe! Easy to put in the oven 45 minutes before the meal and let it cool to serve warm for dessert.
I’m curious about how much juice (from the canned peaches) should be added. I’m sure there is a huge difference in none, half or all of the juice is used.
I drain every bit of the juice from mine and don’t use any of it in the recipe. I believe someone mentioned earlier in the comments that they pour the juice in as well though.
I use all the juice. I also use the “raggedy” canned peaches.
I Would Like to use fresh peaches.
Should I let them sit in sugar over night before using? What about juice?
Nah, I think you’re good to just peel, slice, and go!
I’ve been making this cobbler … we call it Jiffy Cobbler … for all 50 years of my marriage. I pour the whole can of peaches…juice and all over the flour mixtue. I use a 10 inch Corning Ware pan that I’ve also had for 50 years. It was a wedding present 🙂 It holds 10 cups. An 8 inch dish won’t hold all the juice. The cobbler is wonderful…juicy…crispy top. I sometimes use fruit that I’ve frozen with a little sugar. As Christy said…thaw it first. It works great with apricots and pineapple too.
Thanks for sharing this recipe Christy. As you said it is Old Fashioned and so good.
I would use at least half the juice unless you like dry cobbler.
Variations are always fun to try and get it just like you like it. You can also follow the recipe above for a cobbler that is anything but dry 🙂
I learned to make it using the juice, but made this last week as you suggested and it was a hit. Either way you do it a scoop of vanilla ice cream with it never hurt anybody 😉
This is my favorite all-time peach cobble recipe. I add 1 more ingredient and it will put this cobbler over the top! Once butter is melted, sprinkle a palm full of the little cinnamon red hot candies (I keep bags in my freezer just for cobbler), then pour in your peaches and batter and bake. OMG! My mother-in-law taught me that little trick with the candies about 20 years ago and I’ve never had a cobbler that the dish wasn’t cleaned! Enjoy!
Do the red candies at the bottom of the crust burn and/or turn the peaches red?
Same way I do it except I pour juice over top of peaches. Doing this makes a custard like filling in middle. I love that you openly love our Lord.
Me too.
I love Jesus also. He is my King.
Oh my goodness – totally heartwarming post today!!! Between the cobbler and the kitties…what’s not to love!! Sure wish I lived closer cuz I would happily take Sparkle and Chip into my heart and home!!
I have a huge bag of frozen peaches. Do you think these would work? And how would I decide how many to use.
Sure will! I’d take 2.5-3 cups of slices and thaw them (I use the microwave for this) then drain and use just like canned.
Thank you. This sounds wonderful.
Awesome
I have really enjoyed reading your new cookbook. It has wonderful recipes that remind me of my country up-bringing. As I have suffered from a severe case of bronchitis since receiving the book, I haven’t tried a lot of the recipes but I’m sure I have gained several pounds just reading the recipes. Your comments really make the book special. Even if you don’t cook, reading your books make it well worth the effort. Thank you so much for these wonderful books. A special thanks for your godly example to others of how to live a true Christian life.
Oh my goodness, thank you so much for your kindness Peggy!!! I am so glad you like the book. I hope you are feeling better and get the opportunity to make a few new dishes soon!!!
Exact same recipe I’ve made, and my momma made, only difference is we put the peaches on top of the butter and then pour the batter on top of that. I think I’ll try it this way next time to see the difference.
My mother would make this dessert every summer when peaches came into season. Her mother gave her the recipe that she received from her mother-in-law, my great gran. They loved life and loved to cook. They were from a small town in South Carolina.
Thank you so much for posting this; I lost mine and my sister could not find her’s so I will share this with her. Many good and wonderful memories rest with this recipe. I could not believe it is the same one w/only a slight difference. They always used fresh South Carolina peaches and would let them soak in their juices after being cut up and sugar poured over them in the fridge overnight.
Do you have to use self rising flour? I never buy this so I do not have it and hate to buy it just to use in this one recipe. So can I use just regular bleached flour? Thanks. Lea
White Lily Website says:
Can I substitute regular flour in recipes that call for self-rising flour?
Yes. Simply add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of regular flour.
You can use thr baking power and salt recipe to make self rising flour
I accidentally used all purpose flour and my crust didn’t rise. It still tasted good but it wasn’t fluffy. When I make it again I’ll add 1-1/2 tsp of baking soda and 1/2 tsp of salt to the flour per cup if all I have is all purpose flour.
Oops! I meant baking powder instead of baking soda. Sorry.