If you’ve been searching for a dessert that tastes like summer and Sunday suppers, this Old Fashioned Peach Cobbler is exactly what belongs in your oven. The fruit bubbles into a syrupy, sun-sweet filling while a buttery batter rises around it, creating tender edges and a golden lid that’s crisp on top and plush underneath.

Why You’ll Love This Old Fashioned Peach Cobbler

Unlike complicated pies, this Old Fashioned Peach Cobbler needs no lattice, no blind baking, and no special equipment just pantry staples, ripe peaches, and a trusty baking dish. The method is delightfully simple: melt butter, whisk a quick batter, pour, then spoon peaches on top. As it bakes, the batter climbs up through the fruit, forming that irresistible cobbler top we all crave. A hint of cinnamon and vanilla rounds out the flavor, and a squeeze of lemon keeps the peaches bright and balanced.

This Old Fashioned Peach Cobbler is also wildly versatile: use fresh peaches in peak season or opt for frozen or canned when you want a cozy, nostalgic dessert any time of year. It travels well, feeds a crowd, and pairs beautifully with vanilla ice cream or softly whipped cream. Most importantly, it delivers that made-from-scratch comfort with minimal effort, the kind of dessert that invites everyone back for seconds and makes your kitchen smell like a summertime bakery. From potlucks to holiday tables, this Old Fashioned Peach Cobbler is a timeless favorite you’ll make on repeat.

Quick 100-Word Introduction

Craving a warm, buttery dessert that never goes out of style? This Old Fashioned Peach Cobbler brings juicy peaches and a golden, tender crust together in the simplest, most satisfying way. No fancy techniques—just melt, whisk, pour, and bake. The cinnamon-kissed filling turns jammy and bright, while the batter rises around the fruit for that classic cobbler texture. Use fresh, frozen, or canned peaches and enjoy a foolproof treat any time of year. Serve warm with vanilla ice cream for the ultimate Old Fashioned Peach Cobbler finish.

Old Fashioned Peach Cobbler

Yield: 8–10 servings Prep Time: 15 minutes (fresh peaches may add 5–10 minutes) Cook Time: 40–50 minutes Total Time: 55–65 minutes Best For: Potlucks, family dinners, summer parties, make-ahead desserts

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Equipment

9×13-inch (3-quart) baking dish or 12-inch oven-safe skillet
Medium saucepan
Mixing bowls and whisk
Rubber spatula
Measuring cups and spoons
Vegetable peeler (if peeling fresh peaches)

Ingredients

Peach Filling
6 –7 cups sliced peaches about 7–8 medium fresh; or 2 lbs frozen; or two 29-oz cans drained
3/4 cup 150 g granulated sugar (reduce to 1/2 cup for very sweet peaches)
2 tbsp lemon juice
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg optional
2 tbsp cornstarch 1 tbsp if using canned peaches
Pinch of fine sea salt
Butter Batter
1/2 cup 113 g unsalted butter
1 cup 125 g all-purpose flour
1 cup 200 g granulated sugar
2 tsp baking powder
1/4 tsp fine sea salt
1 cup 240 ml whole milk (or buttermilk)
1 tsp vanilla extract

Instructions

Heat the oven: Preheat to 350°F (175°C). Place butter in the baking dish and set it in the oven to melt. Remove as soon as melted; keep the dish buttered and warm.
Prepare peaches: In a saucepan, combine peaches, sugar, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Cook over medium heat 3–5 minutes until the fruit releases juices and the mixture looks glossy and slightly thickened. If using canned peaches, heat just until warm.
Make the batter: In a bowl, whisk flour, sugar, baking powder, and salt. Add milk and vanilla; whisk until smooth. Do not overmix.
Assemble: Pour the batter evenly over the melted butter in the warm dish—do not stir. Spoon the warm peaches and their juices over the batter, distributing evenly. The batter will rise around the fruit as it bakes.
Bake: Bake 40–50 minutes until the top is deep golden, the edges are crisp, and the filling is bubbling. A tester inserted into the batter portion should come out with moist crumbs.
Rest & serve: Cool 15–20 minutes to set. Serve warm with vanilla ice cream or lightly sweetened whipped cream for the most nostalgic Old Fashioned Peach Cobbler experience.

Notes

To peel fresh peaches easily, score an “X,” blanch 30–45 seconds, then shock in ice water and slip off skins.

Very juicy fruit may need an extra 1 tsp cornstarch; canned peaches usually need less.

Do not stir the butter and batter together—this creates the classic cobbler rise and crisp edges.

A cast-iron skillet delivers exceptional browning for Old Fashioned Peach Cobbler.

Storage Options

Cool completely, then cover and refrigerate for 4–5 days. Reheat individual portions in a 325°F (165°C) oven for 10–12 minutes or microwave briefly until warmed. For freezing, cool the baked cobbler, wrap tightly, and freeze up to 2 months; thaw overnight in the refrigerator and rewarm in the oven until bubbly. This Old Fashioned Peach Cobbler is also great made a day ahead—the flavors deepen as it rests.

Tips for Success

Use ripe fruit: Fragrant, slightly soft peaches make the most flavorful filling.
Balance sweetness: Adjust sugar based on peach sweetness to keep Old Fashioned Peach Cobbler bright, not cloying.
Bake until bubbly: The center should puff and the edges should be deeply golden for the best texture.
Rest before serving: A short rest thickens the juices so each scoop holds together.
Right pan, right rise: A 9×13-inch dish gives ideal batter thickness and fruit-to-crust ratio.

Additional Tips and Variations

Brown-Butter Upgrade: Melt butter until nutty and amber for deeper flavor.
Spirited Cobbler: Add 1–2 tbsp bourbon or rum to the peaches for a cozy Old Fashioned Peach Cobbler note.
Oat Crumble Finish: Sprinkle 1/2 cup oats mixed with 2 tbsp brown sugar over the top for extra crunch.
Gluten-Free: Substitute a 1:1 gluten-free flour blend; bake to the same visual cues.
Dairy-Free: Use plant milk and a dairy-free butter alternative.
Small Batch: Halve the recipe and bake in an 8-inch square pan for 28–35 minutes.

Frequently Asked Questions (FAQ)

Can I use frozen peaches? Yes—thaw and drain excess liquid, then proceed. You may need an extra teaspoon of cornstarch.

Do I have to peel the peaches? No. Skins soften during baking and add color, but peeled fruit yields a silkier filling in Old Fashioned Peach Cobbler.

Why didn’t my batter rise? Ensure baking powder is fresh and avoid stirring the batter into the butter. Bake until the center is puffed and golden.

How do I prevent a watery filling? Simmer peaches briefly with cornstarch and let the cobbler rest 15–20 minutes before serving.

What if my peaches aren’t very sweet? Increase the filling sugar to 1 cup and add a pinch more cinnamon to round out flavor.

Conclusion

With its jammy fruit, buttery crust, and just-right sweetness, this Old Fashioned Peach Cobbler is a timeless dessert that delivers maximum comfort with minimal effort. Serve it warm, share it generously, and keep the recipe close—you’ll make it again and again.

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