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
- Ready In: 55 minutes
- 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.
Charlotte
This is a long time favorite of my family. However, we only make it with fresh sliced peaches. Delicious!!
I found this recipe on southernplate.com. 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!
I’d love to know how to get more “goo” in the cobbler vs drier dough. It’s not as simple as not cooking as long….tried that! I’m sure they use canned pie filling in restaurants, but what I’m trying to make is a cobbler with a gooey type inside vs a dry type dough inside and some restaurants have cobbler such as that.
Any ideas out there?
My mom heated the canned peaches on top of the stove, juice and all. Then she poured that on top of the batter to bake. I’m going to try this recipe that way, and see if that makes the gooyness I remember.
What I do is pour some of the peach juice all around the edge of the baking dish. I also was taught to put peaches down first then pour dough over the peaches. Have no problem with it being dry. The thick syrupy texture is present every time.
I also use a big can of peaches in heavy syrup.
What about using 1 15-oz can of apricot halves and 1 15-oz. ounce can of sliced freestone peaches, as a variation?
That sounds fabulous! Go for it and let me know how it turns out!! 🙂
I leave off the cinnamon altogether. Different strokes, etc. I wouldn’t want to waste the peach syrup, so I’ll use half milk, half syrup, and reduce sugar to ⅔ cup. I read the post about a tough crust. Maybe stir slowly and gently. I love recipes that use self rising flour.
I made this today, but it came out chewy and hard. I don’t know what went wrong. I followed the recipe and used canned peaches.
I am sorry you experienced that Gilda! May have cooked it a bit too long. Each oven is different. Next time I would keep an eye on it and don’t bake it quite as long.
I hope that works for you next time as this usually a very tasty dish.
Sincerely
Stacey Lynn
I used two cans of the 15oz Freestone peaches and only drained one. Came out amazing!
The recipe said to drain the peaches and that’s probably why yours turned out dry. I’ve never seen a recipe for peach cobbler that says to drain the juice…weird.
I use peaches in heavy syrup and do not drain mine. It comes out good. Not dry.
Ooh that’s awesome!