Mom’s Old-Fashioned Peach Cobbler

This easy, old-fashioned peach cobbler is a comforting homemade dessert made with fresh or canned peaches and simple pantry ingredients. Perfect any time of year.

I can still remember the summer months when my mother would bring home fresh peaches and bake her homemade peach cobbler. It was a special treat for our family, especially after long days when Dad came home tired from hauling gravel. A warm dish of old-fashioned peach cobbler on the table had a way of making everything feel a little better.

Back then, the peaches always seemed to taste better — or maybe it was just my mom’s simple, from-scratch cooking that made everything so good. Those are the kinds of food memories that stay with you long after the dishes are done.

Although peach cobbler is often thought of as a summer dessert, this easy recipe can be enjoyed any time of year. Fresh peaches are wonderful when they’re in season, but canned peaches work beautifully, and home-canned peaches make it even more special.

Served warm, with a scoop of vanilla ice cream or a dollop of whipped cream melting over the top, this peach cobbler feels right at home at the end of a Sunday supper. It’s a simple, comforting dessert made with just a few pantry ingredients — the kind that invites you to gather around the table and make sweet memories of your own.

Ingredients:

2–3 cups sliced peaches (See Notes)
2 c. sugar, divided
1 c. flour
2 tsp. baking powder
1/8 tsp. salt
5 Tbs. butter, melted
3/4 to 1 c. milk
Whipped cream or ice cream, optional

Directions:

Preheat oven to 350°F.  9-inch square baking dish

In a bowl, combine sliced peaches with 1 cup of sugar. Stir gently and set aside to allow the juices to form.

In a separate bowl, whisk together the remaining 1 cup of sugar, flour, baking powder, and salt. Create a well in the center and add 3/4 cup milk. Whisk until smooth and similar to pancake batter, adding more milk if needed.

Pour melted butter into the bottom of a baking dish.

Carefully pour the batter over the butter. Do not stir.

Spoon the peaches and some of their juices evenly over the batter. Again, do not stir.

Place the baking dish on a cookie sheet or over foil to catch any drips.

Bake for about 45 minutes, or until puffed and golden brown. The batter will rise around the fruit as it bakes.

Serve warm with whipped cream or ice cream, if desired. 

Tips for Best Success:

• Do not stir after layering—this creates the cobbler texture
• Use ripe, flavorful peaches for best results
• If using canned peaches, drain well to avoid excess liquid
• Place pan on a baking sheet to catch overflow
• Let cobbler rest 10–15 minutes before serving to set 

Serving Suggestions:

• Serve warm with vanilla ice cream
• Add a dollop of whipped cream
• Pair with coffee or tea
• Enjoy as a comforting dessert after a family meal 

How to Store:

Refrigerator: 
Cover and store up to 4 days 

Reheat: 
Warm in oven or microwave before serving

Freezer: 
Can be frozen up to 2 months (texture may soften slightly)

Frequently Asked Questions:

Why didn’t I stir the batter and fruit?
This creates the classic cobbler texture, with the batter rising around the fruit.

Can I use canned peaches in syrup?
Yes, but you may want to reduce the sugar slightly.

Why is my cobbler too runny?
Too much liquid from the fruit or underbaking can cause this.

Can I double the recipe?
Yes, use a larger baking dish and adjust baking time as needed.

Can I use frozen peaches?
Yes, thaw and drain them first.