Creamy, juicy, and comfortingly sweet — this Easy Peach Cobbler is the kind of dessert that makes everyone smile after the first spoonful. With a simple batter that bakes into a tender, cake-like topping and peaches that bubble with syrupy goodness, this cobbler is cozy, reliable, and perfect for weeknights or weekend gatherings. Fun fact: cobblers became popular in America when early settlers improvised without traditional pie-making tools, so this recipe is a delicious nod to culinary creativity.
This version is special because it’s quick to assemble, uses pantry-friendly ingredients, and tastes like it took all afternoon to make. It’s straightforward enough for beginners and family-friendly enough to please picky eaters. If you’re curious about other easy peach desserts, take a peek at this super easy peach cobbler to compare techniques and flavors. Get ready to bake something nostalgic and irresistible — you’ll be excited to dig in!
What is Easy Peach Cobbler?
What’s in a name? Easy Peach Cobbler is exactly what it sounds like: peaches baked under a simple, biscuit-like or cake-like topping that’s quick to whisk together. Why “easy”? Because there’s no rolling dough, no fuss, and no need for a food processor — just mix, pour, and bake. Who named it? Maybe a busy home cook who wanted dessert on the table fast — or someone who knew “the way to a man’s heart is through his stomach.” Could the cobbler be courtship in a dish? Possibly. Try it and see how fast it wins people over!
Why You’ll Love This:
- Meltingly soft peaches and a golden, slightly crisp top create a texture contrast that feels indulgent but homemade.
- Making it at home saves money compared to buying bakery desserts — canned or fresh peaches keep this budget-friendly without skimping on flavor.
- Serve it with vanilla ice cream or whipped cream to add creaminess and temperature contrast, elevating a modest recipe into a showstopper.
This cobbler stands out for its comforting warmth and straightforward ingredients. If you like smaller portions or party-friendly versions, you might also enjoy our take on a mini peach cobbler, which uses the same flavors in a portable serving.
Give this recipe a try — it’s the kind of dessert you’ll want to make again and again.
How to Make:
Quick Overview
This recipe is easy because the batter mixes in one bowl, peaches can be canned or fresh, and baking does the rest. The texture is tender and cake-like on top, with juicy, saucy peaches underneath. A standout element is how the melted butter creates a lightly crisp edge and rich flavor around the peaches. Active prep is about 10 minutes, and baking is 45–55 minutes, so plan roughly 60 minutes total from start to finish.
Ingredients
- 2 cups canned peaches, drained if using canned (or about 3 cups fresh peaches, peeled and sliced)
- 1 cup granulated sugar (divided use is not required — listed as total)
- 1 cup self-rising flour (measured and leveled)
- 1 cup milk (whole or 2% for best texture; room temperature)
- 1/2 cup unsalted butter, melted (about 1 stick)
- 1 teaspoon vanilla extract (pure, for best flavor)
- 1/2 teaspoon ground cinnamon (optional; for warm spice)
- 1/4 teaspoon nutmeg (optional; fresh-grated if possible)
- A pinch of salt (optional; balances sweetness)
- 1 tablespoon lemon juice (optional; brightens canned peaches)
- Vanilla ice cream or whipped cream for serving (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray so the cobbler releases easily.
- In a large mixing bowl, whisk together 1 cup self-rising flour, 1 cup granulated sugar, and a pinch of salt until evenly combined. If using cinnamon and nutmeg, add them now and stir to distribute.
- Pour in 1 cup milk, 1 teaspoon vanilla extract, and 1/2 cup melted butter. Stir gently until the batter is smooth and lump-free. The batter will be fairly thin — that’s normal.
- Pour the batter into the prepared baking dish and do not stir it after pouring. This creates the classic separation where the batter rises into a cake topping while the fruit sinks.
- Spread the drained canned peaches (or sliced fresh peaches) evenly over the batter. If using canned peaches, sprinkle 1 tablespoon lemon juice over them for brightness. You can gently press slices slightly into the batter, but don’t mix.
- Place the dish in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). The peach juices should be bubbling around the edges.
- Remove from the oven and let cool for 10–15 minutes before serving to allow the juices to settle. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special touch.
What to Serve With
- Vanilla ice cream or lightly sweetened whipped cream — classic pairings that add creaminess.
- A drizzle of caramel sauce or melted honey for extra sweetness and depth.
- Fresh berries or a simple mixed greens salad with citrus vinaigrette to refresh the palate.
- Strong coffee or a glass of chilled sweet white wine (Moscato or Riesling) for an adult pairing.
- For brunch, serve alongside scrambled eggs or yogurt parfaits for a sweet finish.
Top Tips for Perfecting
- If using fresh peaches, peel and slice them evenly so they cook at the same rate; toss with a tablespoon of lemon juice and a tablespoon of sugar if they’re not very sweet.
- For a crispier top, sprinkle a teaspoon of coarse sugar over the batter before baking.
- If you don’t have self-rising flour, make your own by adding 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup all-purpose flour.
- Don’t stir the batter after pouring — this recipe relies on the peaches sinking slightly to create distinct layers.
- Watch the last 10 minutes of baking; ovens vary and you don’t want the top to over-brown. If the edges brown too fast, tent the dish loosely with foil.
- Avoid over-draining canned peaches; a little juice helps create the sauce beneath the topping.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For best texture, keep sauce and topping together.
- Freezing: You can freeze cooled cobbler in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm individual portions in the microwave for 20–40 seconds or reheat a larger portion in a 325°F oven for 10–15 minutes until heated through. Add a scoop of ice cream after reheating for a fresh contrast.
- Note: Texture is best on day of baking, but reheated cobbler still tastes delightful and comforting.
FAQs
Can I use fresh peaches instead of canned?
Yes. Use about 3 cups sliced fresh peaches, peeled if desired. If they’re not very sweet, toss them with a tablespoon of sugar and a squeeze of lemon to boost flavor.
What if I don’t have self-rising flour?
Make a quick substitute: combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Can I make this gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour that contains xanthan gum and ensure your self-rising swap is gluten-free. Texture may vary slightly.
How do I prevent the topping from getting soggy?
Ensure your batter is mixed smooth and pour into a well-greased dish. Don’t over-drain canned peaches completely; a little juice helps form the sauce. If the top browns too slowly, increase oven temperature by 25°F for the last 5–10 minutes and watch closely.
Can I add other fruits or spices?
Absolutely. Try a mix of peaches and raspberries, or add a splash of bourbon for depth. More cinnamon or a pinch of ginger pairs nicely with peaches.
Is this recipe suitable for a crowd?
Yes. The 9×13-inch dish serves about 8 comfortably. For larger gatherings, double the recipe and use a larger baking pan, adjusting bake time as needed.
Conclusion
This Easy Peach Cobbler proves that comfort food can be both simple and impressive — juicy peaches, a tender cake-like topping, and the option to serve with a scoop of cold vanilla ice cream make it an instant favorite. It’s quick to prepare, wallet-friendly, and perfect for family dinners or potlucks. For the original inspiration and another take on this classic, check out the Easy Peach Cobbler | The Girl Who Ate Everything recipe. Give this a try tonight and share warm slices with family or friends — you’ll be glad you did.
Easy Peach Cobbler
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Ingredients
- 2 cups Canned peaches, drained or fresh peaches, peeled and sliced
- 1 cup Granulated sugar Divided use is not required.
- 1 cup Self-rising flour Measured and leveled.
- 1 cup Milk Whole or 2% for best texture; room temperature.
- 1/2 cup Unsalted butter, melted About 1 stick.
- 1 teaspoon Vanilla extract Pure, for best flavor.
- 1/2 teaspoon Ground cinnamon Optional; for warm spice.
- 1/4 teaspoon Nutmeg Optional; fresh-grated if possible.
- 1 pinch Salt Optional; balances sweetness.
- 1 tablespoon Lemon juice Optional; brightens canned peaches.
- to taste Vanilla ice cream or whipped cream For serving, optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
- In a large mixing bowl, whisk together 1 cup self-rising flour, 1 cup granulated sugar, and a pinch of salt until evenly combined. If using cinnamon and nutmeg, add them now and stir to distribute.
- Pour in 1 cup milk, 1 teaspoon vanilla extract, and 1/2 cup melted butter. Stir gently until the batter is smooth and lump-free.
- Pour the batter into the prepared baking dish and do not stir it after pouring.
- Spread the drained canned peaches (or sliced fresh peaches) evenly over the batter. If using canned peaches, sprinkle 1 tablespoon lemon juice over them.
- Place the dish in the preheated oven and bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and let cool for 10–15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.