Peach Cobbler

Introduction

The kitchen smelled like sweet syrup and cinnamon as I slid the pan into the oven; that first puff of warmth felt like home. This Peach Cobbler hits that soft spot—warm fruit, a golden topping, and a little steam carrying memories across the table. This always takes me back to Sunday dinners.

Why You’ll Love This

• Quick to mix with pantry staples.
• Cozy, comforting dessert everyone asks for.
• Budget-friendly using canned peaches.
• Kid-approved and easy to adapt.

Quick Recipe Snapshot

• Servings: 6–8
• Prep time: 10 minutes
• Cook time: 40–45 minutes
• Total time: 50–55 minutes
• Skill level: Easy
• Taste: sweet + spiced

You’ll feel confident—this batter comes together fast and bakes to a golden, bubbling finish.

Ingredients You’ll Need

• 2 cans of peaches (in syrup or juice)
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup milk
• 1/2 cup butter (melted)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• Vanilla ice cream or whipped cream (for serving)

Chef notes:

• Canned peaches = great off-season flavor.
• Unsalted butter helps control salt.
• Use full-fat milk for richer batter.

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease a 9×13-inch dish so the edges won’t stick.
2. Next, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt in a bowl until even; smell the spices bloom.
3. Then stir in the milk and melted butter. Mix until smooth and slightly thick—no lumps.
4. Meanwhile, pour the canned peaches and all their syrup into the greased dish; the syrup will simmer and sweeten the batter.
5. Pour the batter over the peaches gently, spreading just enough to cover; don’t worry about perfection.
6. Bake for 40–45 minutes until the top turns golden brown and the juices bubble at the edges. You’ll see small cracks and a caramel edge—that’s done.
7. Finally, let it rest 10 minutes so the fruit settles. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use canned peaches—no peeling or slicing required.
2. Common mistake + fix: If the top browns too fast, tent with foil for the last 10 minutes.
3. Simple variation: Stir a splash of rum or maple syrup into the peaches for depth.

Serving Ideas

• Serve warm after a weeknight roast with vanilla ice cream.
• Bring to a potluck; slice into squares and garnish with mint.
• Make it for brunch with a dollop of crème fraîche.
• For holidays, add toasted pecans on top for crunch.
• Optional garnish: extra cinnamon, lemon zest, or a sprinkle of coarse sugar.

Storing & Leftovers

• Fridge: Keep covered, 3–4 days.
• Freezer: Freeze in portions up to 2 months (thaw overnight).
• Reheat: Warm gently in a 325°F oven to protect texture.
  Leftover idea: Turn cold slices into a breakfast parfait with yogurt and granola.

Peach Cobbler

This Peach Cobbler hits that soft spot—warm fruit, a golden topping, and a little steam carrying memories across the table, perfect for satisfying dessert cravings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cobbler

• 2 cans canned peaches (in syrup or juice) Using canned peaches provides great off-season flavor.
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup milk Full-fat for richer batter is recommended.
• 1/2 cup butter (melted) Unsalted butter helps control salt.
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch salt
• Vanilla ice cream or whipped cream (for serving)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9✕13-inch dish.
2. In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until even.
3. Stir in the milk and melted butter until smooth and slightly thick—no lumps.

Assembly and Baking

1. Pour the canned peaches and all their syrup into the greased dish.
2. Pour the batter over the peaches, spreading gently to cover.
3. Bake for 40–45 minutes until the top is golden brown and juices bubble at the edges.
4. Let it rest for 10 minutes before serving.

Notes

For time-saving, use canned peaches. If the top browns too quickly, tent with foil for the last 10 minutes. For more flavor, stir a splash of rum or maple syrup into the peaches.

FAQs

Q: Can I make this ahead?
A: Yes. Bake it the day before, then warm for 15–20 minutes at 325°F before serving.

Q: What substitutions work?
A: You can swap milk for a non-dairy milk, and use margarine or coconut oil for butter in a pinch.

Q: How do I know it’s done?
A: The top should be golden and firm to the touch, with syrup bubbling around the edges.

Q: Can I freeze Peach Cobbler?
A: Yes—wrap tightly and freeze in portions; thaw in the fridge overnight before reheating.

Final Thoughts

I love how simple ingredients turn into something that makes the whole house pause. Try this version as written, then tweak the spices or add nuts to make it yours. You can’t go wrong with a warm slice and a scoop of ice cream—Peach Cobbler

Conclusion

If you want a slightly different take, see the Old Fashioned Peach Cobbler recipe at Tastes Better From Scratch for a classic method. For another easy approach, check the Easy Peach Cobbler from The Girl Who Ate Everything.