Easy Peach Cobbler Recipe with Fresh or Canned Peaches

Introduction

There’s something about peach cobbler that hits you right in the soul. It’s not delicate. It’s not fussy. It’s not plated with a tweezer or dusted with gold leaf. It’s just simple, southern comfort done right. I remember my first bite of peach cobbler like it was yesterday. I was sitting on a saggy screened-in porch in Mississippi, sweating through my shirt, spooning sweet, syrupy peaches and buttery crust into my mouth, thinking, this is what dessert’s supposed to taste like.

The beauty of this easy peach cobbler recipe is that it doesn’t ask much from you. No stand mixer, no sifting flour, no fancy technique. If you’ve got peaches—fresh, frozen, or canned—you’ve already won half the battle. A few pantry staples later and you’re on your way to something warm, gooey, and wildly satisfying. It’s the kind of dish you bring to a potluck and end up writing the recipe down a dozen times because people won’t leave you alone until you do.

What I’m giving you here is the kind of recipe that shows up when you need it most—last-minute guests, a family dinner that needs a little extra love, or just a Tuesday night that deserves a little sweetness. This easy peach cobbler recipe is easy, it’s fast, and it tastes like a Southern grandmother’s hug.

Why You’ll Love This Recipe

• Uses fresh, canned, or frozen peaches—whatever you have on hand
• No complicated equipment or techniques needed
• Ready in under an hour from start to finish
• Comfort food classic that everyone loves
• Golden, buttery crust with sweet, juicy peaches
• Perfect for potlucks, family dinners, or lazy weekends
• Can be served warm, cold, or with a scoop of vanilla ice cream

Ingredients

• 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/Method

1. Preheat your oven to 350°F (175°C).
2. 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.
3. 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.
4. Mix the batter: In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Stir in the milk until smooth.
5. 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.
6. Add cinnamon and sugar: Sprinkle the top with ground cinnamon and 1 tablespoon sugar for a golden, slightly crisp top.
7. Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden and the edges are bubbling.
8. Cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream.

Tips & Variations

• Add a splash of bourbon to the peaches for a grown-up twist.
• Use brown sugar instead of white sugar for a richer flavor.
• Add a pinch of nutmeg or ginger with the cinnamon for extra warmth.
• Make it gluten-free by substituting a 1:1 gluten-free flour blend.

Note: Make sure not to stir the batter once the peaches go in—this is the secret to that perfect cobbler crust.

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