Serving Suggestions
- Serve warm with vanilla ice cream for a classic combo.
- Pair with whipped cream and a sprig of mint for a lighter option.
- Leftovers can be eaten cold for breakfast—no judgment here.
- Try it with a drizzle of caramel sauce or sweetened condensed milk.
Nutrition Information (per serving, approx. 8 servings)
- Calories: 310
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Sugar: 32g
- Fiber: 1g
- Protein: 3g
- Sodium: 180mg
User Reviews/Comments
“This is my go-to dessert. I’ve made it with canned peaches, fresh ones from the farmer’s market, and even frozen—every time it’s a hit. My kids love it warm with ice cream. It’s foolproof and absolutely delicious.” — Jenna R.
“We had surprise guests and I whipped this up in no time. Everyone asked for the recipe. It tastes like something your grandma would make—and I mean that in the best way possible.” — Tommy G.
“I added a splash of bourbon and used brown sugar—holy cow, it was amazing. A perfect grown-up dessert that still tastes like home.” — Lena W.
FAQs
Can I use fresh peaches instead of canned?
Absolutely. Just slice about 4 cups of fresh peaches, mix them with 1/2 cup of sugar, and let them sit for 30 minutes so they get nice and juicy. You’re looking to mimic the syrup that comes with canned peaches. Fresh peaches give it a brighter, slightly tangier flavor—perfect in late summer when peaches are in season.
Do I need to peel the peaches?
You don’t have to, especially if you’re in a rush or like the added texture. But if you prefer a smoother filling, a quick blanch will help the skins slip right off.
Can I make this cobbler ahead of time?
Yes, but it’s best served warm. You can bake it a day ahead and reheat it in a low oven or microwave individual servings. The crust might lose a bit of its crispness but the flavor holds up beautifully.
Can I double the recipe for a crowd?
Definitely. Just use a larger baking dish and keep an eye on the oven—it may need a bit more time.
Is this recipe freezer-friendly?
You can freeze the baked cobbler, but the texture of the crust might change slightly. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight and warm it up before serving.
Conclusion
If there’s a dessert that proves simple can still be spectacular, it’s this easy peach cobbler. With humble ingredients and minimal fuss, you end up with something that feels like a warm memory on a plate. This easy peach cobbler recipe is sweet and sticky in all the right ways, and just rustic enough to remind you that food doesn’t need to be complicated to be good.
So whether you’re working with a can from the pantry or ripe peaches fresh off the tree, this cobbler is your fast pass to comfort. Make this easy peach cobbler recipe part of your regular rotation—it’s reliable, nostalgic, and always satisfying. Try it once, and it’s bound to become your go-to. If you’re curious about the fruit that makes this dessert shine, visit the Wikipedia page on peaches to learn more about their origin and uses.
- 1 (29-ounce) can of sliced peaches in heavy syrup (or 4 cups fresh or thawed frozen peaches)
- 1 cup all-purpose flour
- 1 cup granulated sugar (plus 1 tbsp for topping)
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the peaches: If using canned peaches, do not drain. If using fresh or frozen, add 1/2 cup sugar and let them macerate for 30 minutes.
- Melt the butter: Place the butter in a 9×13-inch baking dish and put it in the oven until melted. This adds flavor and prevents sticking.
- Mix the batter: In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Stir in the milk until smooth.
- Assemble the cobbler: Pour the batter over the melted butter—do not stir. Spoon the peaches (and their juices) evenly over the batter. Again, don’t stir. The batter will rise around the peaches as it bakes.
- Add cinnamon and sugar: Sprinkle the top with ground cinnamon and 1 tablespoon sugar for a golden, slightly crisp top.
- Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden and the edges are bubbling.
- Cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream.
Notes
Make sure not to stir the batter once the peaches go in—this is the secret to that perfect cobbler crust.
ADVERTISEMENT
