This Easy Peach Cobbler Recipe is the perfect way to enjoy fresh peaches! Peach cobbler is constructed with the batter on the bottom of the pan and the fruit placed on top. During the baking process the fruit sinks underneath the batter and the batter bakes into a beautifully soft cake-like crust. This delicious summer dessert is best served warm with a large scoop of creamy homemade vanilla ice cream.

An old fashioned easy peach cobbler recipe, with a scoop of ice cream overtop and a spoon.

Peaches are a personal fave of mine, they’re an ideal fruit for dessert recipes or even for topping on pizzas.<– This pizza uses nectarines, but you can easily swap it for peaches.

I’ve made 2 special grocery runs (in the last week) just to buy peaches.

We looooove them at our house! One peach run was made specifically for Peach Dessert, my husband requested I make it for our Sunday treat. If you haven’t made it yet add it to your menu!

But today we’re talking about this old fashioned peach cobbler recipe.

Fresh Peach Cobbler

What is peach cobbler? Not to be confused with a fruit crisp, cobblers are often topped with a batter, biscuit or pie crust and then filled with a sweetened fruit like peaches, berries, or apples.

One question that comes when making peach cobbler is whether or not one can use canned peaches in place of fresh peaches? Short answer, yes.

Pro tip: While this recipe uses fresh peaches, you can certainly substitute them for canned peaches. To do this, use 1 quart of canned peaches, undrained.

A glass measuring cup full of fresh sliced peaches, for making easy peach cobbler.

How to make Peach Cobbler

Begin by peeling and slicing enough peaches to render 4 cups worth. I used large yellow peaches and needed only 4-5 peaches. If you’re using smaller sized peaches you’ll need around 7-8.

Add the sliced peaches, granulated sugar, and lemon juice to a saucepan. Place over medium heat and stir until the sugar dissolves and the peaches extract some of their delicious juices. Set aside.

A sauce pan full of fresh peaches, topped with granulated sugar for making an easy peach cobbler recipe.

Melt the butter

Next, preheat the oven to 350°F. Place 6 tablespoons of butter in a 13″x9″ inch baking dish and put it in the preheating oven to melt the butter.

Once the butter is fully melted, remove the pan from the oven.

While the butter is melting, make the batter.

A glass bowl with the dry ingredients to make the peach cobbler batter.

Peach Cobbler Batter

In a medium sized bowl whisk the flour, 1 cup of sugar, baking powder, and salt. Stir in the milk until just combined, be careful not to over mix.

Pour the cobbler batter into the 13″x9″ pan overtop of the melted butter. Gently smooth into an even layer.

A glass 13x9 inch pan with melted butter and peach cobbler batter being spread over the butter.

Spoon the peaches mixture over the batter.

Baker’s Tip: If using canned peaches add them now. Use 1 quart of undrained peaches and spoon them overtop of the batter.

A casserole dish with unbaked peach cobbler.

Homemade Peach Cobbler with cinnamon

Before putting in the oven sprinkle the top with ground cinnamon, use as much or as little as you’d like!

I ended up sprinkling about 1/2 – 1 tsp worth of cinnamon overtop.

A close up photo of peach cobbler sprinkled with cinnamon, prior to going in the oven.

Bake the peach cobbler

After you’ve sprinkled the cinnamon overtop, place the peach cobbler in the 350°F oven and bake for 38-44 minutes or until golden brown and cooked through.

The batter will rise to the top and the peaches will sink, it’s fun to watch this take place! Keep an eye on your oven so you can witness this baking magic for yourself.

An overhead photo of a fully baked old fashioned fresh peach cobbler.

When it’s done baking remove it from the oven.

This easy peach cobbler recipe is best served warm with a serving of vanilla ice cream.

Store peach cobbler in an airtight container and it will keep at room temperature for 2 days, or in the fridge for 4-5 days.

An old fashioned fresh peach cobbler, in a pan with a scoop of cobbler taken out.


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Two bowls with a serving a peach cobbler and vanilla ice cream.

If you love this Easy Peach Cobbler Recipe try these:

An old fashioned easy peach cobbler recipe, with a scoop of ice cream overtop and a spoon.
Print Review
4.94 from 15 votes

Easy Peach Cobbler Recipe

This classic old fashioned peach cobbler is the perfect summer time dessert!
Prep Time: 15 mins
Cook Time: 43 mins
Total Time: 58 mins
Servings: 10 servings


Peach Mixture

  • 4 cups peaches - peeled and sliced
  • 3/4 cup granulated sugar
  • 2 teaspoons lemon juice


  • 6 tablespoons unsalted butter
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • ground cinnamon


Peach Mixture

  • (Skip this step if using canned peaches). In a small saucepan add the sliced peaches lemon juice, and  ¾ cups of sugar. Place over medium heat for a few minutes, stirring occasionally, just until the sugar has dissolved (we want to bring out the juices of the peaches). Remove from heat and set aside. 


  • Preheat oven to 350°F. Place the butter in a 13x9 inch pan and place pan in the preheated oven. Once the butter has melted, remove the pan from the oven. 
  • In a medium sized bowl whisk the flour, 1 cup of granulated sugar, baking powder, and salt. Stir in the milk. Stir until just combined, don’t overmix. Pour this mixture into the 13x9 inch pan, overtop of the butter. Gently smooth into an even layer. 
  • Spoon the peaches mixture over the batter. (Or if using canned peaches**, spoon that over the batter). Sprinkle the top with ground cinnamon, use as much or as little as you'd like. I used about 1/2 to 1 teaspoons worth.
  • Bake at 350°F for 38-44 minutes or until the top is golden brown and baked through.
  • Serve warm with a scoop of vanilla ice cream*, if desired.


*This is my favorite vanilla ice cream recipe
**If using canned peaches, use 1 quart undrained.
This peach cobbler will keep at room temperature for 2 days, or in the fridge for 4-5 days. 


Calories: 278kcal (14%)Carbohydrates: 52g (17%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 5g (25%)Cholesterol: 20mg (7%)Sodium: 69mg (3%)Potassium: 276mg (8%)Fiber: 1g (4%)Sugar: 41g (46%)Vitamin A: 440IU (9%)Vitamin C: 4.5mg (5%)Calcium: 80mg (8%)Iron: 0.8mg (4%)
Course: Dessert
Cuisine: American
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