OLD FASHIONED PEACH COBBLER — Fresh peaches, cinnamon and a simple cobbler batter come together in this old fashioned recipe.
I know Georgia is famous for their peaches, but we grow some pretty delicious peaches here in Colorado too! I look forward to their appearance at the farmers’ market every summer.
And in my humble opinion, one of the best things you can do with fresh peaches is make this Old Fashioned Peach Cobbler.
Made your peach cobbler last night and as soon as my 3 guys walked in they devoured it. Holy Smokes was it good! ~ Cindy
Warm from the oven with a scoop of vanilla ice cream, this is about as wonderful as dessert can get. And it’s so easy to make.
Once you have the peaches, everything else you need for this cobbler recipe is probably already in your pantry. I’m talking things like flour, sugar, cinnamon and vanilla.
After all, it wouldn’t be “old fashioned” if you needed a bunch of fancy, new-fangled ingredients. And since this is a great, basic cobbler recipe, you can switch up the fruit to use what’s in season–like apples, for example.
This was amazing! I was a little worried that there would not be enough of the topping, but the dough expanded while baking for just the right amount. Love this recipe and will be making again many times! ~ Becks
You can even mix fruit together–peach and blueberry is one of my favorite cobbler combinations!
I like to bake this in individual serving dishes, but it tastes just as delicious baked in a single larger dish. However you choose to make this Old Fashioned Peach Cobbler, it’s the perfect dessert for summer!
WHAT PEOPLE ARE SAYING ABOUT OLD FASHIONED PEACH COBBLER
This is THE best cobbler recipe I’ve ever tried. We all love it! It’s my go-to from now on! ~ Donna
Thank you for the wonderful recipe. I made this with the fresh peaches I got from BC. I wish I had gotten more peaches because it disappeared way too fast. ~ Angie
Absolute best cobbler recipe I have ever made. ~ Taylor
I live in Nairobi Kenya. I made the peach cobbler using canned peaches and it come out perfect. Thank you so much for sharing this wonderful recipe. My four year daughter can’t get enough of it. ~ Basra
This is my new best receipt for cobbler! Don’t change anything. Excellent!!!! ~ Rudy
I just made this for my husband. He was blown away! The only different I did was instead of dropping spoonfuls of dough on top I crumbled it. ~ Jennifer
Be sure to save this Old Fashioned Peach Cobbler recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Peaches
Look for color: Peaches should have vibrant colors and tones. If a leaf was shielding part of the peach, that area might be lighter in color, and that’s okay.
Just beware of green tones–they’re a sign that the peach was picked too early. A fragrant peach is also a good sign!
Squeeze: Gently press or squeeze the area around the stem. If it gives a little, it’s ripe and ready to eat. If the peach is still firm, you may want to wait a day or two to eat it.
Store them properly: Peaches are best stored at room temperature, side down, in a single layer to avoid bruising.
If your peaches ripen before you are ready to use them, put them in the refrigerator for a few days, but eat them before they start to get wrinkly–that means they’re starting to dry out.
Here’s what you’ll need to make Old Fashioned Peach Cobbler
- Brown sugar
- Spices: cinnamon, nutmeg
- Lemon juice
- Vanilla or almond extract
Old Fashioned Peach Cobbler
Fresh peaches, cinnamon and a simple cobbler batter come together in this old fashioned recipe.
For the filling:
- 8 fresh peaches, peeled, pitted and sliced
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond or vanilla extract
- 2 teaspoons cornstarch
For the topping:
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
- Vanilla ice cream, for serving
- Preheat oven to 425 degrees. In a large bowl, combine sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, vanilla or almond extract, and cornstarch.
- Toss to coat peaches evenly and pour into a 2-quart baking dish or 5-6 individual baking dishes. Bake in preheated oven for 10 minutes.
- Meanwhile, in a medium bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with a pastry cutter or your fingertips until mixture resembles coarse meal. Stir in boiling water until just combined.
- In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the cinnamon and sugar mixture evenly over the topping. Bake for 25-35 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 283mgCarbohydrates: 83gFiber: 5gSugar: 62gProtein: 5g
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Who Dished It Up First: Adapted from All Recipes
Kathleen @ Yummy Crumble
This looks incredibly delicious! My husband loves peaches and he would die for this 🙂
om nom nom!! I bought a bag of peaches an was wondering what to do with them, this is the PERFECT way to use them!!
Thanks Ana. Hope you love it!
Thalia @ butter and brioche
I do love a good stone fruit cobbler and this peach recipe is perfect, especially for summer!
Thanks so much Thalia!
Stephanie @ PlainChicken
Looks delicious! I’d love some right now! YUM!
I made this recipe with fresh peaches from my neighbor’s peach tree and it was beyond delicious! I am going to post this recipe on my blog. 🙂
We bought fresh peaches from a Thorp WA a famous fruit stand and made this, doubled the recipe and it was yummylicious!☺
That is great Lynette! Thank you. 🙂
I pass by this fruit stand when I drive to Spokane, WA.
Could you make this with canned peaches if it’s not the time of year for peaches?
I’ve never tried it, so I don’t know. I think I would use frozen peaches (thawed) myself, but I’d love to now how it works out with canned.
Can this be cooked a day ahead of time and reheated to serve? Will it get mushy? Thank you!
It would be okay, but not nearly as good as if you served it the day it made.
Made this tonight. So yummy. And so easy. Will definitely be making this again.
Do you butter the pan before you start?
Made a double batch of this cobbler last weekend for a picnic AND made another batch today – just three days later!!! This is an absolute favorite! We love nuts so added chopped pecans to the topping. Thank you for sharing this recipe.
This was to die for!!! Bought peaches at the farmers market today and they were perfectly ripe for this recipe. Everything was carmelized and had the best crunch topping. It was perfect!!
What a gorgeous creation!
Peach Cobbler is my very favorite recipe, especially if I can score some Palisade Peaches. Your recipe is going to happen in my kitchen very soon!
Lane & Holly from With Two Spoons
Yummy! I love cobblers! Especially topped with ice cream!
Just made this Peach Cobbler,, I’ve been baking for many years and I’m kinda picky. This is a wonderful find! Takes the place of all my old favorites. Try It!
Thank you so much Linda! I’m kind of picky myself, so I’m really glad you enjoyed it. 🙂
Absolutely love your good old recipe! Basic ingredients, wonderful. Thank you
Thank you Roni!
Hi danelle, I live in Nairobi Kenya . I made the peach cobbler using canned peaches and it come out perfect. Thank you so much for sharing this wonderful recipe. My four year daughter can’t get enough of it.
Thank you Basra! Now I can tell people it works with canned peaches! I am so glad you and your daughter enjoyed it! 🙂
I am making this for the second time! It’s very yummy and everyone loved it!
Is the cast iron skillet the best way to bake this? Or should peaches be baked in glass and then maybe transferred to cast iron with crumble on top of that? This looks phenomenal.
I think glass is just fine….I just really like the way the cast iron skillet looks in my photo! 🙂 But I did bake it in the skillet for this picture, so that works too. I don’t really think one is better for the other for a recipe like this. I do put another pan underneath when I’m using cast iron, because it’s not as deep as my glass baking pans.
This looks amazing! If I plan on adding blueberries should I add less peaches?
Yes, you want about the same amount of total fruit. I would guess that about 1 cup of blueberries would equal about one peach.
This looks delicious. I am looking forward to making this but I do have a few questions
-Will any kind of peaches should I use?
-I am using my stand mixer, how well does the topping have to be mix?
-What are the dimensions of the pan I should use?
Any kind of fresh peaches will work. The topping just needs to be crumbly. You should cut in the butter with a pastry cutter or your hands. I don’t recommend a stand mixer for the topping, but if you use one, I would not run it very long. You have different options for pan size, that I mention in step 2 of the directions. It just depends on whether you want a big cobbler, or individual serving size cobbler.
I made this last night, it was delicious.
I am not sure where to use the hot water mentioned in you receipe. Could you please let me know?
In step 3 of the recipe: it says “stir in the boiling water until just combined.”
Thank you for your response. If we are using cold butter snd makingit sort of cold pastry type then why use hot water to melt the cold butter
I honestly don’t know….I adapted this recipe from one I found elsewhere. But it seems to work for the people who have tried it.
Thank you for your response. I truly appreciate
To use frozen peaches, how many cups to equal 8 fresh?
I have never made it with frozen peaches, so I’m not sure. Maybe there is some kind of calculator on Google to figure that out? 🙂
I just made this for my husband. He was blown away! The only different I did was instead of dropping spoonfuls of dough on top I crumbled
It. Made for more even distribution of topping and wasn’t all doughy at the end. I think i will be making this for him a lot!!!
Thank you! So glad he liked it!
Made your peach cobbler last night and as soon as my 3 guys walking in (husband, son, grandson) they devoured it Holy Smokes was it good! Thank you for the recipe and I’d love to know if I can make blueberry cobbler with the exact same recipe.
Thanks so much
Thank you! I think it should work fine with blueberries. The trickiest thing would be figuring out how many blueberries are equivalent to 8 peaches.
OMG!!! This was amazing! I was a little worried that there would not be enough of the topping, but the dough expanded while baking for just the right amount. Love this recipe and will be making again many times!
Thank you so much!!!
Love this recipe!!! Thank you.
Thank you Tammie!
Do you know how approximately how many pounds of peaches you use? They vary so much in size.
I haven’t ever weighed them, but I would aim for medium peaches. And the recipe is very forgiving, so even with different sizes of peaches it should work!
Made this for family inlays today…
along with some old fashion vanilla home made ice cream…
I had to ask for forgiveness after the second bowl full.
Thank you for sharing!
Thank you Wayne!
This was amazing! I cut the recipe in half since my husband and I are the only ones to enjoy it and I can’t resist peach cobbler. I will be sharing this with my daughters and making it again.
Thank you so much Jan!
This is THE best cobbler recipe I’ve ever tried. We all love it! It’s my go-to from now on!
Can you use a 8×8 or 9×9 size dish for this recipe?
We used peaches from our peach tree (also from Colorado) and I probably used about 15 small peaches and a 9 x 13 pan, and this peach cobbler looks and smells amazing! Just got to wait for it to cool so we can eat it!
Hi I am using fresh peaches that I have had in the freezer. My question is, now that they’ve defrosted there is a ton of excess juice, do I drain them or use there natural juices? Can’t wait to try it!!!
I would drain the juice.
This is my new best receipt for cobbler! Don’t change anything. Excellent!!!!
Absolute best cobbler recipe I have ever made. I used 2 cups peaches, 2 cups blueberries.perfect!
CanI make the topping and keep it in the fridge?
I’ve never tried it so I honestly can’t say, but it would probably work. Let me know if it does!
Mines in the oven as I type my fingers are crossed it comes out right since my husband has been asking me to make him peach cobbler for ever now.
I made this peach cobbler and it is absolutely delicious!! I was wondering if you had a BlackBerry cobbler recipe similar to this one?
Thank you for the wonderful recipe. I made this with the fresh peaches I got from BC. I wish I had gotten more peaches because it disappeared way too fast