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.
This is the way my mom has made hers for years and years, only without the cinnamon, and it’s the way she taught me to do it. I’m not sure why, but Mama always said have your pan cold and pour the melted butter into it. In the summertime we buy fresh peaches and put them up with FruitFresh and a sugar syrup in quart freezer boxes. We fill the boxes about 3/4 full with sliced peaches and then cover with the syrup. About mid-winter when we pull out a box to make a cobbler they are fabulous. Word of warning – be SURE to use self-rising flour. One time I mistakenly used plain flour and it just sunk to the bottom and I had to throw the whole thing out! I’ve never made that mistake again!
Oh Ellen, you shouldn’t have thrown it out! That is a typical way to make peach cobbler in Texas. Yes, some recipes add the baking powder and salt or use self-rising flour as Christy does but the way you did it, though accidental, is yummy too. The consistency is sort of like a very thick custard if that makes sense. It may not be everyone’s cup of tea but I like it both ways!
Yes when something like this goes wrong at my house we turn it into an ice cream topping and take the attitude that we meant to make it thatta way. 🙂
I mourn for that poor thrown out peach cobbler! That’s the way we made it growing up too, and used all the juice from the peaches poured over the batter. What we called cobbler was more like a dumpling than the cake type recipe here (which is also good). We also made it using blackberries or cherries. When I made one similar to Christy’s we still used all the juice (and I usually made extra juice too) so that it had plenty of sauce to spoon over it too.
How do you make yours exactly my mom would make peach cobbler with a thick crust rubbery but so delicious
Such a simple recipe and a beautiful dessert… sounds like a do-it-for dinner-tonight deal…thanks
We have had cats all of our 48 year marriage and we have had Hollie (adopted from a rescue society booth at a Christmas craft show 10 years ago) She had been fostered along with her litter mates after being found in a box tossed in a field (bad karma on the person who tossed them) and while in foster care the “Dad” taught her to fetch and she does toss a soft toy she goes and gets it and brings it back to toss again. People need to remember to spay and nutter their little furry friends and keep them inside they literally live 2 x longer than outside cats and do not get in fights and hurt and bring home worms, mites and fleas. Thank you for being a foster, and a good pet parent.
Thank you!
I have used canned pears, peaches, a combination of 1 can pear and 1 can peach, cherries, and have blackberries to make next. All of them have been wonderful.
How do I know if my flour is self rising . ? I put it in a large canister when I bring it home and throw away the bag . I but the usual gold medal flour or the store brand . I never really noticed if it’s self rising . I will pay attention next time plus my husband does most of the grocery shopping . I’ll have to inform him .
It is probably all purpose but you can tell by tasting a little pinch of it. If it tastes salty, it’s self rising, if it is very flat tasting, it is all purpose. I tell how to make all purpose into self rising on this page https://www.southernplate.com/faq
Patsy, another way to tell if your flour is self rising or not is to drop a pinch of it in some water. If it goes a all fizzley (not sure if that’s a word!), then it’s self rising. If it just falls to the bottom, it’s all purpose. 🙂
if I want to double for a 9×13 pan, would i use a full 2 sticks of butter or would that be to much?
Sarah
Yes, double everything. I make it in a 9×13 (doubled) a lot 🙂
Thank you for the reply… I am making dessert for 100 at my church so I need to make a bunch ☺
How long would I bake the cobbler if I’m doubling the recipe in a 9×13?
The time won’t change that much, usually when I double it I just add about 10 minutes to the cooking time.
Do you double the butter as we?