How To Make Peach Cobbler


Got cherries? Make cobbler. Got strawberries? Make cobbler. Got apples? Blueberries? Peaches? Cobbler, cobbler, cobbler.

I guess what I’m saying here is … man I like cobbler. It’s even fun to say. Cobbler cobbler cobbler cobbler. Whoa, I’m sounding like a turkey in my head. Okay, here’s the recipe. This works for whatever fruit you want.


080701-200409_Lg6 peaches (see note below)
¾ cup sugar
¼ cup butter


¾ cup flour [SEE NOTE BELOW]
¾ cup sugar
¾ cup milk
2 teaspoons baking powder
pinch of salt
NOTE: Don’t use self-rising flour. Mix that and baking powder, like one commenter did below, and things will rise way too much.


Whatever fruit you decide to use, you should have enough to fill a 9×13 baking dish before you start peeling and slicing.

Some fruits will need to be peeled, some won’t. Peaches do. My wife was making the cobbler, and she wanted to peel them with a knife. I wanted to try something I’d read about: If you put peaches or other fruit in boiling water for about a minute then plunge it into cold water, the skin will just slide off. We decided she would start peeling by hand while I put the water on to boil and see who finished first.

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She had five of them done before the water started to boil. So she was right, just grabbing a knife and doing it is faster. I kept the last one to try the boiling water trick.

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And did it work?


Wow, that’s easy.

Slice the peaches all the way around, twist the two halves to separate them from the pit, and pop the pit out.

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Slice everything into bite-sized pieces. (Be careful, peeled peaches are very slippery.)


Add ¾ cup of sugar and mix.

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The batter couldn’t be simpler. Combine the flour, sugar, baking powder, salt and milk and stir it all together.

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Melt the butter in the baking dish. Put the butter in the dish and put it in the oven while you pre-heat it to 350°. By the time you’re done prepping the fruit and batter the butter should be melted.


Add the fruit and distribute it evenly.

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Pour the batter over the fruit but don’t stir it.

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NOTE: This will rise a bit as it bakes. If your fillings come close to the top, put a large baking sheet on the rack under the cobbler to catch any overflow.

Bake at 350° for 40-50 minutes, until the batter is golden brown and developing cracks in the surface.


Serve with fresh whipped cream, or ice cream.


If you serve it while it’s still warm, the whipped cream will melt into the fruit. Mmm, peaches and cream.


And that’s it.

If you like snack food be sure to sign up to get future posts by email. I’ll be spending this holiday weekend making and eating junk food. From scratch. Does that make it good food? I’m not sure I care.

UPDATE: Sweet Bird at From Whence The Sweet Bird Sang did this with cherry and it looks great. Go take a look.

Peach Cobbler

Peach Cobbler


  • 6 peaches
  • ¾ cup sugar
  • ¼ cup butter
  • -- Batter --
  • ¾ cup flour
  • ¾ cup sugar
  • ¾ cup milk
  • 2 teaspoons baking powder
  • pinch of salt


Peel the peaches and dice into bite-sized pieces. Add the sugar and stir. Combine the flour, sugar, baking powder, salt and milk and stir it all together.

Melt the butter in a 9x13 baking dish. (Put the butter in the dish and put it in the oven while you pre-heat it to 350°. By the time you're done prepping the fruit and batter, the butter should be melted.) Add the fruit and distribute it evenly. Pour the batter over the fruit but don't stir it.

Bake at 350° for 40-50 minutes, until the batter is golden brown and developing cracks in the surface. Serve with fresh whipped cream, or ice cream.


  1. Kristin says:

    Hmmm, I like the cake-y topping on that. We almost always end up having a kind of crisp, with a topping made mostly of oats and some weird non-wheat flour so the MiL can eat it. But I think I would like yours too. Maybe I’ll try it when the SCARY AMOUNT of blackberries start getting ripe. I’m afraid. Just when I finish with the never-ending mulberries, I’ll have to deal with the perpetual blackberries. Sigh.

  2. Do some blackberry cheese. Just so you can hang another purple sack over your sink.

  3. Stephanie says:

    Oooh, that looks tasty! We generally do a crisp too, or something with a biscuit-like topping. But I think our next cobbler will definitely be this one!

  4. I like that it’s so simple, and I can pretty much guarantee I’ll have everything in my cupboard already.

    I think I’ll add a little raw sugar on top next time. Just enough to add a little sparkle and crunch.

    • What size of a pan should I use?

      • This recipe was originally designed for a 9×13. If you go smaller than that — as I did here — put a baking sheet on the rack below it to catch any overflow you might get.

  5. Very nice tips.

  6. Sweet Bird says:

    You’re right, it’s totally delicious. I tried it out and posted my pictures tonight. I will admit that I didn’t bother sweetening the fruit, though because I used cherries instead of stonefruit. I’m not really a sweets kind of person anyways, so I might not even sweeten with different fruit.

    Thanks for the great recipe, I’m sure it’ll become a standby.

  7. Awesome! That’s what cherries are supposed to look like when you bake them.

  8. Sarah S says:

    I just made this tonight, and it came out excellent, only thing I changed was I added a few dashes of cinnamon to the batter. Definitely will be making this all summer. Thanks!

  9. Woo woo! Two for two. Loving it.

  10. I love, love, love making this. Made it for the MiL when she came to visit and when she got home, she called for the recipe. I didn’t tell her that I add cinnamon and vanilla to mine. Was that a little mean?

  11. Ooh, not cool. I’m not a fan of “secret recipes”. Does yours taste better because hers tastes worse?

    Give here the real recipe. When she makes it and pelple love it she’ll tell them, “I got the recipe from my daughter-in-law. Isn’t it wonderful? She’s such a good cook.” Keep it to yourself, and the only person she’ll talk to about it is you, when you serve it to her again.

    Let’s all share, people.

  12. Looks delicious! I’ll have to give this a try! Thanks!

  13. …but I don’t like her…she’s evil. Does that count?

  14. Jenna, let me know how it comes out.

    Benji, oh, well in that case …

  15. Grooveycrafts says:

    yum :), it looks so good. The boiling the water one might have taken time to boil but it looks neater and the peach was probably softer to cut.

    You can do the same with almonds to get the skin off

  16. Groovy, I don’t think those peaches needed much help in the “easy to cut” department. Thanks for the tip on the almonds. I’ve seen a bunch of dessert recipes that call for sliced/slivered/crushed almonds. I’ll try peeling them myself. And if it’s not as easy as the peaches, I’ll blame you.

    • Victoria spencer says:

      I tried your peach cobbler recipe . It is excellent . Thank u for sharing it. My husband loves peach cobbler. Turned out great. Be blessed

  17. Anonymous says:

    I was looking for some recipes on line and found your recipes. They all look delicious and I love the step by step pictures.
    I think I’m going to try to make the peach cobbler, will probably use apples instead. I’ll let you know how it turns out.

  18. Deborah Dowd says:

    Cobbler is so good- just perfect, especially in the cool weather. A little cream or ice cream and you are in heaven!

  19. Deborah, it’s funny you should say that. I’ve always seen cobbler as a summer dish. Maybe it’s because there just isn’t much fresh fruit in the winter. Or maybe it’s the ice cream.

    Hmm, but I like ice cream with my apple pie in the fall and winter. Now that’s interesting. I wonder what’s behind associating a food with one time of year more-so than others?

  20. What kind of flour do you use. All purpose or self rising?

  21. Anon, it’s plain white flour.

    • Bullits Mom says:

      Hi,Im making this recipe now…but can i use whole wheat flour?(thats what i have on hand)….waiting with baited breath…

      • Whole wheat will work fine. In fact I’d say you’ll notice the difference less in this recipe than in most bread or cake recipes.

  22. Jennifer Nicole says:

    I’m a beginning cook/baker, and I tried this and it came out awesome. I was wondering, if I were to make it cinammon apple, could someone give me an estimate as to how much cinammon to add to the apples? Thanks!

  23. Jennifer, I have a mixture of two part granulated sugar to one part cinnamon that I keep in a shaker. I’d just put the apples in the baking dish, give the top a good coating, then add the batter. Good luck, and let me know how it comes out.

  24. deaconsbench says:

    Many thanks for giving me another “doable” recipe!

  25. I’ve always been a fan of doability.

    Wait, I didn’t mean it to sound that way. But I like it. :-)

  26. Anonymous says:

    Michelle from mass : it was easy but its not good yet cuz its cooking and smelling great !! thanks alot !!

  27. Great recipe! I have a small Q (beginner's level):)
    should one use salted or unsalted butter in baking desserts ? Which one is used in this recipe.

  28. I did this one with salted butter. There are very few recipes that don't taste better with just a little salt than with none at all. So in my opinion unsalted butter is rarely needed. When it really makes a difference, salted butter has about 3/4 teaspoon salt per 1/4-pound stick, but not all salted butters are the same.

    Still, unsalted butter rarely means you don't want any salt in the dish, just that you want to control it very precisely.

  29. Anonymous says:

    I ABSOLUTELY love any type of cobbler especially peach..and thought no one could make cobbler like my grandmother..who is now deceased..but I recently found a recipe in a taste of home magazine for a SOUR CREAM PECAN PEACH COBBLER..It was delicious and only lasted long enough for it to COOL..but I have never peeled my peaches before making my peach cobblers..and I will definetly try this recipe..

  30. Made this recipe night before last. This is the only peach cobbler recipe I will use EVERY AGAIN! It's sooooooo wonderful!!! Thank you!!!

  31. What a great recipe! Great=simple+delicious:) I made it tonight with apricots…YUM. I eased up on the sugar due the amount of fruit I had on hand, and it turned so tangy and sweet. This being my first cobbler, I must admit I was too proud of myself as well. Thank you, Drew, this is such a tasty way not to waste fruit (and $$$).

  32. Kimberly, apricots are tiny, aren't they? I'll bet pitting all of them was a royal pain.

  33. it did take a bit longer than anticipated, but the final product was too yummy not to repeat at some point. the boiling water/cold water step was invaluable. although one stubborn one had to be stabbed:)

  34. LOVED this recipe!! took a little longer to bake in the oven than instructed but sooooo delicious when done!

    thank you for the bragging rights of having made this from scratch!

  35. Michelle, cooking time is always more a guideline than an exact science. Everything from the temperature of the food when it goes in, to the thickness of the pan or dish it's cooked in makes a difference. Glad it came out okay for you.

  36. Yumo!!! That looks so good! I can't wait to try out this recipe thanks so much for sharing!!! :)

  37. Thanks you so much for providing an easy delicious recipe. I tried this recipe for the first time on November 15th and family just raved about it. I've made seven since that day and I'm making two for Thanksgiving!

  38. I love how there are pictures for each step. It is very helpful for a novice like myself when it comes to not know what something is supposed to look like. I just made your banana cake which was delicious and I am going to try this next. I think I will add a little nutmeg for some spice.

  39. This is just the best cobbler recipe. I’m a mediocre cook at best, and this is so darned easy! I’ve made it with a different fruit every night this week and it comes out perfect every single time. Tonight cherries!

  40. I’m cooking this today along with Emily’s Creamy Cheesecake. This is such a cool blog.

  41. Looks delicious! Looking forward to making this.

  42. Mmm, I want to try this with plums when they’re in season.

  43. Love some peach cobbler but blackberry is my fav. When I was younger, we had some family friends who had blackberry farm next to our farm. It’s all covered by houses now.. I miss it so much. Thanks for the recipe!

  44. I hears someone say once that peach cobbler needs vanilla, nutmeg, and cinnamon. Have you tried it that way? Also, would canned peaches be okay? The peaches here are not in season yet.

  45. Destiny, you can use canned peaches, but don’t add the same amount of sugar. Most peaches are canned in “light syrup”, which is corn syrup. I’m sure they’ll already be sweet enough for you.

    As for the other flavors, I don’t think this “needs” anything else at all. I’m sure they would taste fine, but don’t think they’re a requirement.

  46. Destiny says:


    my family and i hate peach cobbler but they loved this recipe with some changes. i added the cinnamon because they all love it. my boyfriend mentioned proposing after it

  47. I will definitely try this with peaches when they come in season. In the meantime, I am all over rhubarb so will have a go at that. Have been making a lot of rhubarb crisps recently.

  48. This was my first time ever making peach cobbler. It came out fantastic. I doubled the recipe and added cinnamon to the fruit and the batter. My neighbor just brought back her bowl and complimented me on it.

  49. Ok. Not much of a cook, but nobody around here likes cobbler like I do so I figured I better do it for myself. Absolute failure. The first time I made this the crust wasn’t quite done, but looked like it was on the verge of burning on top, so I lowered the heat this time and it was even worse. Still dark on top, goo underneath. Any ideas?

  50. Brian, this has always worked for me. Let me see if I can find any tips for you.

    • I really appreciate it. My mom never made cobbler like this, she always used biscuits or something. I don’t remember where I had a cobbler like this, but I’ve always thought that this is what a cobbler looks like and am dying to get it to work right. . Thanks.

      • I can’t wait to see how this turns out. It’s my second cobbler. The first one i tried a week ago i made according to another recipe. I won’t mention the name of that television cook! But this one looks like it’s going to be great but i think i made a mistake because when i checked it a few minutes ago i sprinkled some cinnimon on top of the crusty part. i hope it won’t burn. After i did that i read where people added the cinnimom to the batter or to the fruit.

        And since i didn’t have enough peaches, i added three ripe mangos to the peaches and used that. I hope it’ll taste good.

        i’ll let you know how it comes out!

  51. I just finished this recipe and during the middle of the cooking time I added some organic sugar and cinnamon in top lightly and tried it. Man all I have to say us I’m teaching my wife to bake let alone cook. Lol but we both LOVE it and we used fresh farms south Carolina peaches. The hot water cool water works well. It’s our first also.

  52. Karissa says:

    this recipe is perfect. i used peaches and i also made a blackberry one. both were great. i took cinnamon, brown sugar, melted butter, and oatmeal and mixed it up into a topping that i added on top of this one. i sprinkled a little bit over the top of it right before baking. this added a nice brown sugar/cinnamon taste that was to die for. i fed over 15 people and all of them loved it! also if you just use the crunch instead of this topping it makes for a nice peach crisp/blackberry crisp. add with some vanilla ice cream and this is the perfect combination! thanks for this recipe!

  53. The best recipes are the ones that you can adapt, so this sounds like a definite winner for you. Cool.

  54. Shari Ellsworth says:

    Do you have to use ripe peaches or can they still be rather firm?

  55. I checked with my wife (it’s her recipe). She says ripe ones will be sweeter, but you can use them still a little firm.

  56. Jared Cheek says:

    Me and my girlfriend made this last night with freshly plucked peaches from a tree in my parents front yard. Neither one of us had made a cobbler before, it turned out really well. Thanks.

  57. Tamarah says:

    I am just fixen to put my cobbler in the oven!! It was soooo easy to do..minus peeling the peaches, I tried the water thing..didnt work out for I will write shortly to tell you how it tastes!!!!

  58. Heather says:

    I’m waiting to put my cobbler in the over, it was so easy to put together can’t wait to see how it turns out!

  59. Heather says:

    My cobbler turned out great everyone loved it!!! Thanks for the wonderful easy to follow recipe!

  60. Whoo-hoo! Great to hear it.

  61. Stephanie says:

    Excellent recipe! I’m a fairly inexperienced baker and this recipe was very easy to follow. Thank’s a lot.

  62. the topping is also great with cinnamon or nutmeg in it!

  63. dominique says:

    Just wanted to know can i add cinnamon and nutmeg for extra flavoring

  64. Sure. I can’t say how much to use, but they’d be great.

    • Generally speaking, for a 9X13 pan and with your ingredients list 1 tsp. cinnamon and 1/2 tsp. nutmeg mix will impart a nice flavor without overpowering. Additionally, to bring out the flavor in peaches which are still firm I suggest adding 1/4 tsp. almond extract to the peaches as your stir them in with the sugar. This is a great recipe guys!

  65. That is the most beautiful peach cobbler I have seen! Thanks for sharing this very comforting recipe.

  66. Where do i put the butter in at?

  67. That’s the first step in the “Assembly” section.

  68. This is the best peach cobbler I have had. Some of the other recipes called for rolling the dough and placing it on top of the fruit mixture. I used a 9×13 glass baking pan and thought the topping was a little scarce. What size pan did you use?? Thanks again for sharing such an awesome recipe.

    • You know what? That recipe was originally for a 9×13 dish, but the one I used is slightly smaller, about 8×12. (Yes, it’s an odd size. Never seen it anywhere else.) I’ve got a pile of peaches in the kitchen right now, might give this a try in the bigger dish and see how it comes out.

  69. Maryam Nasir says:

    I was wondering how much more of each ingredient I would have to add, if I wanted to make twice the amount of what I made the first time? By the way, it turned out pretty great.

    • If you’re doing two pans of it, just double everything. But if you’re just using more peaches in a single pan, I’d use the same amount of topping.

  70. janice bistis says:

    Can this recipe be made with can peaches? I prefer fresh but I have some large cans of peaches and wanted to put to good use. Will it work?

  71. Sure, canned peaches will work. Try for the ones packed in sugar-based syrup instead of corn syrup. And leave out the sugar and water, just add the syrup from the can.

  72. Valarie Jacobs says:

    OH MY GOD! Did we enjoy the Peach Cobbler cobbler or what? Yeh mon! We did! You didn’t say anything about cinnamon or vanilla, but I added some anyway. And, instead of milk I added cream. The thing about the cream is that it was only 50 calories; whereas the milk (2%) was 130 calories. And, I was concerned that if I added any less percentage of reduced fat milk I would have substituted the flavor. My husband and I enjoyed it very much! Oh, and I had about a cup of filling left over. Is there any suggestion for future use? I thought about freezing it down until another time. What do you think?

  73. We’d use the extra on top of vanilla ice cream.

  74. If you use apples, do you have to cook it longer, since apples aren’t as soft as peaches are to begin with?

  75. Fern, I think I would go for a different recipe for apples. Like a brown betty or a crumble. But if I did do this with apples, I’d probably cook them for at least 20 minutes before even adding the batter on top.

  76. I picked a ton of TINY peaches off of my peach tree last night (should have in the am)and I didn’t want them to go bad from sitting….SO I stayed up until 3am peeling all of these TINY (delicious) peaches….
    I found this recipe online and boy was I happy that my late night baking was so worth it!!!! My family woke up to yummy peach cobblers this morning! This recipe was SOOO EASY, and SOOOOO DELICIOUS!!!!! I made two LARGE cobblers and they are the BEST!!!!! I used cake flour w/ all of the baking additives in it already, worked like a charm!
    Thanks Drew!!!!

  77. Bill Peacock says:

    I have my cobbler in the oven now. I used fresh peaches picked off the trees in my yard. I’m told they are Italian peaches. I boiled them for about a minute then threw them in the ice bath. Some peeled easier than others. I think that method would work better if you cut a slit in the skin, then boil them. That is how I peel tomatoes when I make sauce. My daughter and I are waiting on it to come out of the oven. Can’t wait!!

  78. Sharona, can I borrow an exclamation point? You seem to have some extras. :-)

  79. damn! that peach cobbler lookd delish

  80. what size can of peaches will I need right now fresh peaches are small and expensive I have 3 lrg cans of peachesthey are 29 oz cans would like to try this afternoon

  81. Drew, My mother was in the NC mountains a few years ago and ordered the peach cobbler at a local diner. She was so disappointed that she wrote her recipe (similar to yours) on a napkin and handed it to the manager. They have used her recipe ever since. Easy peasy and a crowd pleaser.

  82. Jeri, if you’ve got several big cans, I’d just keep adding until you’ve got a good layer in the bottom of your baking dish. Whole peaches are unpredictable, so when I said “6 peaches” that’s just how many I used this time. If they were smaller I would have needed more.

    Also, you probably won’t need to add sugar, since most canned peaches are packed in syrup.

    B.J., I’d love to have seen that.

  83. Faith Hubby says:

    well i am in the 6th grade and i had to do a prject with fractions and we had to make wat we picked and i just made mine bi myself and now its out the oven hope the children in my class and my bf=not lyke best frd but boifrd lyke it i did my best and it look good yummy cant wait 2 eat and Drew can we warm it up !!!!!!!!!!!!!!!!!!!!!!!!!

  84. Faith, you’re probably in school with this right now, so it’s too late to tell you but yes, you can warm it up. So how did it come out? Did people like it?

  85. Can i subsitute/skip the flour part?
    if so what can i subsitute it with ?

  86. Can i subsitute/skip the flour part?

  87. Eve, you’d need to substitute something, but I don’t have any experience with flour substitutes. Are you concerned about the gluten? (ie: celieac) Or about the carbs? Or some other issue?

    • VI_Angel says:

      Drew i was wondering the same thing as Eve. I am from the Virgin Islands and never had peach coobler until recently. I am take the low carb approach and want to make a low carb cobbler. Do you haev any recommendations for subs for the flor perhaps or any other items?

      Any help making a delish cobbler would be greatly appreciated

      • I looked into this a little since Eve asked. Coconut flour is frequently used in place of wheat flour in baking. It’s gluten-free — for people who need that — and much lower in carbs than wheat flour.

  88. Hi… I have a question, do you ever have a problem with your cobbler being runny? I’ve tried making peach cobbler twice now, and both attempts turned out horribly, they were too runny or undercooked, I know how to fix the undercooking problem, but not the runny problem. Also, any ideas on how to make an Apple Pie to where it isn’t soupy? I always have issues with the thickness of a pie’s filling, so it always turns out too juicy, and not in a good way. I can tip the pie and pour the juice into a cup, it’s like water.

  89. I’ll answer the apple pie question first, because I’ve got a couple of good references. Click here to read Joe Pastry explain, “Why do some apples get mushy when you bake them?

    Then for a list of specific recommendations, check out OChef for Which Apples Make the Perfect Pie? .

    With the peaches, I’m guessing it’s a similar issue. If you’re getting peaches out-of-season, there’s a very good chance they were picked before ripe, transported a long way, and ripened in transport with gas. None of these things are going to improve the texture.

    If you can’t get fresh, in-season peaches, you probably can’t make a good cobbler, no matter how good your recipe is.

    • Thanks for the links. I’ve read both items… Yeah, it pointed out my problem. I use Granny Smith apples when I bake them, I guess it’s time to change the apple. Ahh… I thought you’d never let me down, Granny!



  91. I am so glad that I had the chance to stumble upon your site – this recipe looks outstanding and judging from your great pictures, it is. I am definitely going to give this a shot very soon. Thanks for sharing!

  92. Can this be served cold?

    I want to bring it to a potluck, but I have an event before it that lasts for several hours. I was thinking of making it, taking it to the first event and sticking it in the refrigerator there and then taking it on to the potluck.

    Would that work?

  93. It would definitely be better warm, but yes, cold will work. Just make sure it doesn’t sit so long that the top starts to get all mushy. Keeping it in the fridge should do the trick.

  94. What a great lQQking RECIPE! someone please HELP! Do you mix the sugar with the peaches OR mix the sugar with the flour? The recipe says to do both??? Are 2- 3/4 cups of sugar required?

  95. The ingredients show the batter ingredients listed separately. So it’s 3/4 cup of sugar with the peaches, and another 3/4 cup in the batter.

    • Thanks for the reply Drew. I couldnt wait to bake this. Went to the grocery store and picked up some lovely looking fresh peaches and when I got home and cut them open found them all rotting went to a different grocer and picked up canned peaches in heavy syrup. What I did was use only a half cup sugar with the batter, cut the peach slices into smaller pieces and removed some of the syrup before baking and the result was incredible. Thanks so much. I am sold and will be buying your book.

  96. Thanks Drew !! I felt like I was in the same kitchen with you !! Great down to earth personality.
    I used this recipe with my 4 year old !! It was simple enough for him to help and it made for a fun, bonding activity !!

  97. My youngest was 6 when we did it. I love cooking with them.

  98. I made this yesterday for a BBQ some friends were throwing- I used strawberries and blackberries instead, since that’s what I had. I also had to let it rest for a few hours, since I had class before we were heading over. I would have put it in the fridge if I had read all the reviews. The topping was great, but the filling got super soupy – do you have any suggestions?

  99. Haley, berries have much more juice than peaches, so I’m not surprised they got a bit soupy. Here’s what I would try: After adding the sugar to the fruit and letting it rest a bit, sprinkle it with a couple of teaspoons of tapioca powder and stir. Don’t go overboard, you’re not trying to make it set up like Jello.

  100. Is it okay to bake it into a rectangle pan? And what is the butter for?

  101. As long as it’s about the same size, the type of pan isn’t super important. The butter is to keep the peaches from sticking to the bottom.

  102. I hosted my first BBQ ever, and had my fiances family over (I NEVER COOK, UNTIL NOW), this really impressed them. It was great getting complements for cooking so I decided to get a little creative so as we speak Im experimenting with apples and raspberries I added a bit of cinnamon too…. lets hope for the best

  103. An old friend of mine just came home from service over in Afganastan yesterday and I plan on spoiling him with a good home cooked meal, he said his favorite dessert was peach cobbler.. Gonna give your recipe a try tonight, I’ve never made cobbler before. Hope it turns out great lol =D

  104. sexy banana says:

    I made this for my cat. she choked on it

  105. I’m going to make my first ever peach cobbler! What size pan do you recommend baking this in? Thanks!

  106. Hi! I made this yesterday and just about burned my house down! I think I used self-rising flour AND accidentally put baking power in the mix. Is this why the cobbler overflowed everywhere in my oven? Nevertheless, IT WAS AWESOME DREW! It was well worth my 3 hours of oven cleaning! Thank you!!!!

  107. Ooh, overflow sucks, glad to hear yours wasn’t tragic.

    I’m going to go back and add a note about what to do if your dish is very full.

  108. I am inundated with peaches right now (I inherited a peach tree when I bought this house) and can’t make a cobbler, but was hoping to process and/or freeze enough to do in a few months. If that’s the case, which do you recommend? And if so, how would they best be processed to use in this recipe?

  109. I would can them:

    Of course I already have jars and a canning pot. If you want to freeze them, take a look here:

  110. Destiny W. says:

    Can i use lactose free milk?

    • Destiny, I always use whole milk, but I can’t think of any reason this recipe wouldn’t work with lactose-free. Unless you’re talking about soy milk — which isn’t milk, by the way. I’ve seen tips for how to bake with soy milk, and it starts reading like a science experiment.

  111. I have a Giant Box of peaches and am excited to try this recipe. Do you have any suggestions how to make it Diabetic Friendly? (Don’t eat it, doesn’t count)

    • That’s a tough one, since pretty much everything in this is high in carbs. Even if you substituted Stevia for the sugar you’ve still got the flour and, to a lesser degree, the milk.

      I know you said “Don’t eat it” doesn’t count, but when there’s something I can’t eat for some reason, instead of trying to make a fake version of it I just eat something else.

      Sort of like non-alcoholic beer. If you don’t want alcohol, there are much better-tasting things than fake beer you could drink.

  112. I have made this three times and while it is a delicious recipe I feel like I am doing something wrong. My cobblers never have a golden brown center and the center batter says gooey. I have these in the oven for like 90 minutes, broke the peaches and batter into two smaller pans and i can not figure it out. It taste good still but I prefer the breaded texture around the outside. Could I be doing something wrong or is this to be expected?

    • My wife remembers having this as a child, cooked in a cast iron dutch oven over a campfire, and that was more browned in the center than this method. You could probably get the same effect in a dutch oven in the stove.

  113. Hi Drew,
    My mother made the best peach cobbler I ever tasted. She grew up in Valdosta, GA where the best peaches can be found. Sadly though I will never taste her cooking again, since this New Years Eve coming up, she will have been gone 8 years. Her secret to making it taste superbly was to add a very small pinch of clove with the cinnamon. Now if the weather would cool down here in FL I would definitely make my mother’s sweet potato pie.

  114. Wow! Its been sooo long ..Forgot how easy it is to make Cobbler..So I added some Huckleberries to mine…Gunna be so YUMMY! 😀 😀 Gotta love the simple life!
    Thanx’s so much

  115. LAKEISHA KEYS says:


  116. I was wondering, i seen that a woman says she used cake mix… do you think it would be a bad idea to use Chocolate Cake mix??? im really tempted to just go for it but… you seem to have alot of really good input/ideas =]] thanks!

  117. Hi, I want to make some peach cobbler for Christmas. Can I use a premade crust?

    • If you look through the photos above, you’ll see cobbler doesn’t really have a crust. It’s got a topping that’s baked over it. So you don’t really need any crust at all. But you will need to mix up what goes on top. A pre-made crust laid over it won’t work.

  118. Drew,
    Thanks so much for this wonderful recipe. I’ve been using it for about three years and it has been a huge hit with the family. I was most impressed when my 20 year old son who lives in Japan wanted to make it for his wife on Valentine’s Day. It turned out great and we owe it all to a terrific recipe. Thanks once again!

  119. Thank you so much!
    I have seen this recipe from your blog probably two or three years ago and it has been my favorite desert dish ever since. I must have made it so many times looking from your blog! It’s a great recipe- easy to follow with simple ingredients. And best of all, it tastes wonderful! 😀

  120. Serious what an easy way to make YUMMY peach cobbler! TY TY TY TY !!!!!!!

  121. This sounds like a easy recipe and it really looks good. I have been trying to find a eay peach cobbler recipe because my family loves it, I will try it tomorrow.


  122. I just picked all the peaches off my tree so i have plenty to do many things with them now. I think I want to make some peach jelly as well.

  123. Trying this out literally just put it in the oven! Hope it turns out looks great already and its not even done!!!

  124. Jasmine says:

    How much of canned peaches should I substitute for the fresh ones?

    • Jasmine, Depends on how they’re cut, and how big your baking dish is. You want enough to cover the bottom of the dish, but not fill it all the way to the top so there’s room for the batter to rise.

      For a 9 x 13 dish, probably two cans (14 ounces each) should do it. But buy three or four to be on the safe side.

  125. Chrissy says:

    I’m making this today to go with a Boston butt that I’ve had in the crock pot all night but I’ll be using Bisquick, the total lazy cook’s best friend. I like the suggestions of adding cinnamon and raw sugar for shine and crunch. Thanks!!

  126. hungry now says:

    I just licked my monitor.

  127. ohhh, grr-8!!! I am going to try this. Got my H20 boiling now (may take the same amount of “time,” but then I wouldn’t have been able to comment lol). Thanks for sharing this great recipe. My husband came home with a hugenoromous batch of peaches and this recipe will put the rest to good use. keep your fingers crossed for me:).

  128. Ginnifer says:

    THIS IS HANDS DOWN the best cobbler recipe!!! I used canned peaches and washed them before adding sugar. I left a bit of water on the peaches to make the syrup with & also added a dash of cinnamon/sugar to the peaches. I cant say it enough, your recipe it EASY and blows all other peach cobbler’s out of the oven. It tastes just like my mom used to make! Thanks a bunch!

  129. Made this today, had a bunch of peaches to use up before they got overripe. Easy and delicious! I particularly like the step by step pictures, I’m a beginner level cook & really need that. I’m so glad I found this website & I’m hopefully going to learn some delicious basics from it! (I’m REALLY a beginner–if someone asked me to roast a chicken I’d freak out! But I’m going to try it in my Dutch oven soon:)

  130. I made a peach cobbler on a whim today and couldn’t find my crust recipe. So I did a little digging and found you. I used a cup for each ingredient for the crust and added brown sugar, cinnamon and white sugar for the peaches. Decadent absolutely decadent. I can’t wait to try this with some other variations. Thank you sooo much for sharing!

  131. My husband and I took the kids peach picking yesterday and brought home a RIDICULOUS number of peaches, but for reasons not worth going into, none of them are soft yet. I’ve cut a couple up and tasted them and the flavor’s good, so I’m feeling optimistic. Today I’m going to thinly slice a bunch of them and saute them in butter and brown sugar to soften them before putting in the pan under the batter. Thank you for the recipe, it looks very promising!!!

  132. success!!! I put vanilla and cinnamon in it and topped it with raw sugar and voila! fabulous. I messed up the amounts, though. for a half sheet pan, a dozen peaches isn'[t enough. i used 1 ikea cup each of the flour, brown sugar and milk plus a tablespoon of powder. I think i should have doubled that, too. otherwise, big hit with everybody!

  133. MICHELLE says:

    Can i premake this recipe and then freeze it for cooking at a later date. If not whatis the best way to freeze peeled and cut peaches. Thanks.

    • The challenge when freezing fruit is if crystals form they’ll rupture the cell walls and you’ll have mush when it thaws. If you really have to freeze them instead of canning — and canning fresh peaches isn’t so hard* — dice them fairly small, spread out on a baking sheet covered in wax paper, and place in the freezer. Once they’re frozen, dump into a freezer bag and squeeze out as much air as you can.

      * Here are three good references for canning peaches:
      lots of pictures, or
      easier to read but fewer pictures, or
      bare bones and functional

  134. Novice baker says:

    I am drawn to the simplicity of this recipe, and am excited to try it this weekend. One problem – I am very allergic to milk (but not butter, thank goodness!). If I substitute almond milk, do you think it will be as good?

  135. I’m looking for a cobbler recipe to feed a crowd for my friend’s 102nd birthday party at church. I have a fave recipe, the kind where you put the batter on the bottom, and the fruit and juice on top and they reverse, but it only makes a 9×9 pan which is WAY too little–hey, I can eat that much almost by myself–but when I tried to double it, it did not bake properly and came out awful. I was happy to find this recipe–sounds delish–and wondered if anyone knows if I can double it and use either two 13×9″ pans or one 13×9 pan and a roasting pan….thanks so much! And is the sugar right–it’s not too sweet, is it? Thanks!!

    • Kathy, I hope I’m getting to this in time for the birthday. (If not, I hope it was a happy one!)

      As long as the batter is on top and the proportions are close it should be good. I don’t think it was too sweet … it helps that I didn’t use canned peaches. Those things taste like candy before you even do anything to them.

  136. Took the kids peach picking this weekend and decided to make a peach/blueberry cobbler. Followed the recipe but added the berries since I am overrun with them. Served it AS dinner (sometimes you just need dessert and no dinner, you know?). It was a smashing success! Thanks for the recipe!

  137. I cooked at Horseshoe Plantation in Tallahassee, FL in the 1980’s for the rich and famous guests, of the rich and famous owners, during quail hunting season. There were a number of “dog handlers” who were also fed during the lunch break in the “field” (white table cloth picnic table, a separate bar and quail being cooked on a charcoal grill). They wanted mostly “southern” food, (I was from GA). and a cobble very similar to yours was probably the favorite dessert that the returning guests requested. It’s always been a favorite and easy dessert of southern cooks. I have your recipe in the oven now for our dinner and it’s looking GOOD! I used 2, 15-oz. cans of Libby’s sliced peaches, drained, came out to 4 cups. I added 1/2 cup of the syrup to the peaches. Added the “tips” about the cake flour and cinnamon and a dash of cloves. Can’t wait to try it…..

  138. Was delighted when I came upon your simple by scratch recipe! I’m an American living in Spain and don’t have bisquick or other ingredients for bakng, so found this dueable for me here. It turned out super tasty, but the dough mixed in with the peaches and their mixture! So, I didn’t end up with the top crust and had a more “peach cake” with peaches mixed in with the semi- cooked batter! Should I put more flour? The batter seemed runny. I did everything like you said. Please help so I can bake this more. Thanks!

    • Did you use canned peaches or fresh? And if you used canned, did you drain the syrup or include it?

      If you used fresh peaches, or if you drained canned ones, and you still had this problem, then yes I’d add more flour.

      • Hi! Thanks for responding. I used fresh and were ripe but not too much. Maybe because we’re sea level ( on an island) should always add more flour since the mixture was runny for me. Is that how it works? Thanks in advance. Greeting from Menorca!

      • I’ve never cooked at sea level, but yes that sounds about right.

  139. How ripe should the peaches be? I just bought some a few days back and dont want to wait anymore for them to go fully soft. Will it this recipe if i make it too soon, or is there a way to get peaches to ripen faster?

    • They don’t need to go soft, that will happen while it bakes. But they do need to be ripe enough that they’re nice and sweet. Just try a bite of the first one before you peel all of them.

  140. Abe Yonder says:

    Where do you put the melted butter?

  141. Hello, Mr.Drew, got two questions for you
    1. how do you know which fruit to peel?
    2. will useing pam make a diffence in flavor if we dont use butter?

    • About the peeling, do you mean if you use a different kind of fruit? I’m not really sure I understand, because my first thought was, “Well you peel all of them of course.”

      Please use butter. It’s not there just to prevent sticking. The flavor matters.

      • Opps, sorry for the confusion. But earlier in the instructions you said “Some fruits will need to be peeled, some won’t.”, now I know- now- that peaches and apples need to be peeled, but is there other fruit that need to be peeled?

      • You know, I never really thought about that. Hmm … maybe I’ll write up a post on what needs to be peeled before baking and what doesn’t.

  142. I made the peach cobbler today for a get together and it was a hit there was nothing left in the pan. Not bad for a first timer :)

  143. I’m going to have to go to Goodwill and find a clear glass pyrex oval loaf pan like my grandma used to make this. I can smell it now…..Thank you!

  144. Hi Drew,

    I made the Peach Cobbler today, and it came out great!!!!! Thanks so much for the recipe😄😄😄

  145. suzi bryant says:

    being from middle Ga, I love peaches !!!! when I make a cobbler….anykind…. I add dumplings and strip the top with dumplings !!!! soooooo good !!!!!!!!!!!!!

  146. Hi,

    This sounds delicious & I love the fact that it uses everything on hand in my kitchen. I do have a question–do you think i could add coconut flour maybe half reg flour, half coconut? Or would the measurements be off?

    Thanks so much & have a great day~

    • I don’t have enough experience with baking substitutions to have a good prediction. What I do have is a willingness to try just about anything once. Give it a shot, how bad could it be?

  147. I followed the instructions but my peaches are still hard any tips.

  148. I just made a peach cobbler using a similar recipe like yours, except in this recipe, the instruction was to pour the batter in first, then the fruit topping. Through baking, the batter will rise through the fruits and form a crust on top.

    From your pictures, I can see that the batter sank into the fruits, and eventually will absorb all the goodness from the fruit filling too. I wonder if there’s any difference between the two methods.

    I think I’ll your method a try and see if there’s a difference in each.

    The pictures look awesome. Thanks for sharing your recipe and taking time to reply to comments.

  149. Wanda james says:

    This is going to be my first time making this I hope it comes out well

  150. I had a bag of frozen peaches, about 16 oz, I used your recipe and it was awesome. I really liked the taste and it came out wonderfully.

  151. I love this recipe. It is so easy and tastes amazing. The one thing I have noticed though is that you have to be careful not to add too much fruit as the cobbler won’t set properly if there is too much juice/syrup.

    • Right, cooking with fresh fruit is always better, but I will admit that it’s less consistent than canned products. So yes, you do need to get a feel for what it should be like before it goes in the oven.

  152. Jamie King says:

    I bought a bag of mixed fruit at Walmart, it had Strawberries, Peaches, Apricot and Pineapple. I decided to make a cobbler using all of that. It actually turned out very good and had a range of flavor. You might wish to try it sometime.

  153. Absolutely splendid recipe! My family & I enjoyed it thoroughly!! I appreciate your pictures and step by step instructions. This makes it easier for novice bakers. Well done, thank you!!

  154. can we sub whole cows milk for soy milk (soy drink)?


    would it be cool or would it ruin it if I wanted to add some cinnamon? if it wouldnt ruin it, how much would be ok to add?

    • Juan, do you have an allergy or lactose intolerance? I’m not a fan of substitutions unless there’s a medical necessity. In any case, I don’t have any experience with soy milk, but you’d only be risking a couple of dollars worth of ingredients to give it a try.

      As for cinnamon, go for it. I’d just sprinkle it on over the top before baking. No idea what the exact measurement would be, but probably less than a teaspoon.

  155. hello I have been looking for peach cobbler recipe and came across yours, I wanted to ask you is there a particular brand of peaches that works best with this recipe? also if I wanted a crispy topping how would I do this?

    • If you mean canned peaches, I doubt one brand vs. another will make much difference. As for different varieties, I haven’t compared, so I’d just be guessing.

      For the crispy topping, take a look at the crumb topping from my cranberry cheesecake recipe.

      • I actually meant what brand of fresh peaches is best for this particular peach cobbler ?? Also I just made the peach cobbler and my crust did not come out like the picture it’s sticky for some reason and its not thick like some was saying . I did put 1/4 cup brown sugar on the peaches as well as the 3/4 cup of white sugar maybe that ha something to do with it ?? What do you think

      • I also put 1 tbspn of vanilla extract 1/2 tspn nutmeg and 1 tspn of cinnamon could these added ingredients cause the dough not to rise?? Everything was just bubbling the dough was not thick or cakey

      • Sugar turns to syrup when you heat it. Instead of adding the brown sugar, replace some of the white.

        Another thing to check is make sure your oven is completely up to temperature before you start making the peaches. If the oven is too cool when you put it in, the batter will sink down into the peaches before it starts to set up.

  156. I’m going to try making this with a wheat-free flour mix. Hope it turns out, because I sure do miss eating cobbler.

  157. This cobbler is amazing! Just be sure you’re using nice sweet fruit with it. I tried it with white peaches that probably weren’t quite ripe (they never are here in Hawaii). The tart peaches definitely clashed. The next time I made it, I made sure I had good peaches and it was perfect!!

  158. You mentioned when we use canned peaches to leave out the water and use the juice. I didn’t see a place where water was added,only sugar. could you be more specific on how to use the juice in the peaches. Thanks, I really want to try this.

    • Oops, you’re right. I meant to leave out some of the sugar because peaches canned in syrup are already sweeter then fresh peaches. When I said to leave out the water I was mixing this up with a different recipe I was thinking about.

  159. This sounds like a great recipe! I am making cobbler for 15 people this next weekend & because I cannot get good fresh peaches yet, I would like to use frozen. Do I need to defrost them first? Also, how many do you think this 13 X9 will serve? I am planning to serve vanilla ice cream with it. I am hoping this post is not too old for you to respond. Thanks so much! Love your show by the way!

    • Definitely thaw them first, or the cooking time will be way off.

      The 13 x 9 should be good for 15 people … as long as you don’t let them serve themselves.


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