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You are here: Home / Desserts / Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler

July 20, 2015 by Danelle 68 Comments


OLD FASHIONED PEACH COBBLER — Fresh peaches, cinnamon and a simple cobbler batter come together in this old fashioned recipe.


Old Fashioned Peach Cobbler

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!


Be sure to save this Old Fashioned Peach Cobbler recipe to your favorite Pinterest board for later.


Old Fashioned Peach Cobbler

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-old daughter can’t get enough of it. ~ Basra

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


  • Peaches
  • Sugar
  • Brown sugar
  • Spices: cinnamon, nutmeg
  • Lemon juice
  • Vanilla or almond extract
  • Cornstarch
Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Fresh peaches, cinnamon and a simple cobbler batter come together in this old fashioned recipe.

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl, stir together the 3 tablespoons of white sugar with 1 teaspoon of cinnamon.
  5. 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: 470 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 40mg Sodium: 283mg Carbohydrates: 83g Fiber: 5g Sugar: 62g Protein: 5g
© Danelle
Cuisine: American / Category: Desserts

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 Who Dished It Up First: Adapted from All Recipes

Filed Under: Desserts, Other Desserts, Popular Posts Tagged With: peaches

Previous Post: « Mason Jar Cheesecakes with Toppings Bar
Next Post: Sparkling Summer Fruit Drinks »

Reader Interactions

Comments

  1. Kathleen @ Yummy Crumble

    July 21, 2015 at 4:40 am

    This looks incredibly delicious! My husband loves peaches and he would die for this 🙂

    Reply
  2. Ana Fernandez

    July 21, 2015 at 6:33 am

    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!!

    Reply
    • Danelle

      July 21, 2015 at 10:12 am

      Thanks Ana. Hope you love it!

      Reply
  3. Thalia @ butter and brioche

    July 22, 2015 at 12:59 am

    I do love a good stone fruit cobbler and this peach recipe is perfect, especially for summer!

    Reply
    • Danelle

      July 22, 2015 at 2:05 pm

      Thanks so much Thalia!

      Reply
  4. Stephanie @ PlainChicken

    July 22, 2015 at 6:59 pm

    Looks delicious! I’d love some right now! YUM!

    Reply
  5. Kendall

    August 21, 2015 at 6:18 pm

    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. 🙂
    http://www.pearlsoffduty.com

    Reply
  6. Lynette

    August 30, 2015 at 7:22 pm

    We bought fresh peaches from a Thorp WA a famous fruit stand and made this, doubled the recipe and it was yummylicious!☺

    Reply
    • Danelle

      August 31, 2015 at 6:19 pm

      That is great Lynette! Thank you. 🙂

      Reply
    • Theresa

      November 17, 2015 at 10:51 am

      I pass by this fruit stand when I drive to Spokane, WA.

      Reply
  7. Shianne

    November 24, 2015 at 7:29 pm

    Could you make this with canned peaches if it’s not the time of year for peaches?

    Reply
    • Danelle

      November 25, 2015 at 8:05 am

      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.

      Reply
  8. Morgan

    January 5, 2016 at 7:39 pm

    Can this be cooked a day ahead of time and reheated to serve? Will it get mushy? Thank you!

    Reply
    • Danelle

      January 6, 2016 at 8:26 pm

      It would be okay, but not nearly as good as if you served it the day it made.

      Reply
  9. Emma C.

    June 25, 2016 at 6:05 pm

    Made this tonight. So yummy. And so easy. Will definitely be making this again.

    Reply
  10. Rhonda

    July 2, 2016 at 9:29 pm

    Do you butter the pan before you start?

    Reply
    • Danelle

      July 3, 2016 at 8:24 am

      You can.

      Reply
  11. Julie Lehner

    July 7, 2016 at 8:03 pm

    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.

    Reply
  12. Mara

    July 10, 2016 at 8:20 pm

    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!!

    Reply
    • Danelle

      July 11, 2016 at 2:36 pm

      Thanks Mara!

      Reply
  13. MegUnprocessed

    July 26, 2016 at 12:26 pm

    What a gorgeous creation!

    Reply
  14. Johnna

    July 26, 2016 at 12:50 pm

    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!

    Reply
  15. Lane & Holly from With Two Spoons

    July 26, 2016 at 4:15 pm

    Yummy! I love cobblers! Especially topped with ice cream!

    Reply
  16. Linda

    July 29, 2016 at 2:21 pm

    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!

    Reply
    • Danelle

      July 30, 2016 at 9:37 am

      Thank you so much Linda! I’m kind of picky myself, so I’m really glad you enjoyed it. 🙂

      Reply
  17. Roni

    July 30, 2016 at 3:51 pm

    Absolutely love your good old recipe! Basic ingredients, wonderful. Thank you

    Reply
    • Danelle

      July 31, 2016 at 9:23 am

      Thank you Roni!

      Reply
      • Basra

        December 2, 2016 at 8:58 pm

        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.

        Reply
        • Danelle

          December 3, 2016 at 2:41 pm

          Thank you Basra! Now I can tell people it works with canned peaches! I am so glad you and your daughter enjoyed it! 🙂

          Reply
  18. Memom

    August 4, 2016 at 1:32 pm

    I am making this for the second time! It’s very yummy and everyone loved it!

    Reply
  19. Emma Q

    August 8, 2016 at 6:32 pm

    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.

    Reply
    • Danelle

      August 8, 2016 at 6:48 pm

      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.

      Reply
  20. Aubrie Shramko

    August 11, 2016 at 3:55 pm

    This looks amazing! If I plan on adding blueberries should I add less peaches?

    Reply
    • Danelle

      August 12, 2016 at 12:16 am

      Yes, you want about the same amount of total fruit. I would guess that about 1 cup of blueberries would equal about one peach.

      Reply
  21. Melody

    September 3, 2016 at 11:03 am

    Hi,
    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?

    Reply
  22. Danelle

    September 3, 2016 at 12:50 pm

    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.

    Reply
    • Melody

      September 4, 2016 at 9:37 am

      Hi Danelle,

      I made this last night, it was delicious.
      Great recipe!
      Thank you…

      Reply
  23. Mita

    September 6, 2016 at 6:41 pm

    I am not sure where to use the hot water mentioned in you receipe. Could you please let me know?
    Thank you

    Reply
    • Danelle

      September 6, 2016 at 8:53 pm

      In step 3 of the recipe: it says “stir in the boiling water until just combined.”

      Reply
      • Mita

        September 6, 2016 at 8:57 pm

        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

        Reply
        • Danelle

          September 6, 2016 at 9:24 pm

          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.

          Reply
          • Miita

            September 7, 2016 at 12:15 pm

            Thank you for your response. I truly appreciate

  24. Patty

    September 9, 2016 at 7:35 pm

    To use frozen peaches, how many cups to equal 8 fresh?

    Reply
    • Danelle

      September 10, 2016 at 11:48 am

      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? 🙂

      Reply
  25. Jennifer

    September 16, 2016 at 2:52 pm

    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!!!

    Reply
    • Danelle

      September 16, 2016 at 5:51 pm

      Thank you! So glad he liked it!

      Reply
  26. Cindy Rigas

    May 17, 2018 at 4:09 pm

    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

    Reply
    • Danelle

      May 17, 2018 at 5:56 pm

      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.

      Reply
  27. Becks

    June 28, 2018 at 8:51 am

    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!

    Reply
    • Danelle

      June 29, 2018 at 9:09 am

      Thank you so much!!!

      Reply
  28. Tammie Kennedy

    July 9, 2018 at 12:00 pm

    Love this recipe!!! Thank you.

    Reply
    • Danelle

      July 10, 2018 at 9:33 am

      Thank you Tammie!

      Reply
  29. Heather

    July 20, 2018 at 11:21 am

    Do you know how approximately how many pounds of peaches you use? They vary so much in size.

    Reply
    • Danelle

      July 20, 2018 at 10:40 pm

      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!

      Reply
  30. Wayne

    July 28, 2018 at 8:35 pm

    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!

    Reply
    • Danelle

      July 29, 2018 at 8:28 pm

      Thank you Wayne!

      Reply
  31. Jan Fazzio

    August 18, 2018 at 9:22 pm

    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.

    Reply
    • Danelle

      August 19, 2018 at 11:44 am

      Thank you so much Jan!

      Reply
  32. Donna

    August 19, 2018 at 3:15 pm

    This is THE best cobbler recipe I’ve ever tried. We all love it! It’s my go-to from now on!

    Reply
  33. Merrial

    August 23, 2018 at 7:16 pm

    Can you use a 8×8 or 9×9 size dish for this recipe?

    Reply
  34. Amy P

    August 26, 2018 at 5:35 pm

    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!

    Reply
  35. Petra

    September 8, 2018 at 10:10 pm

    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!!!

    Reply
    • Danelle

      September 9, 2018 at 9:39 am

      I would drain the juice.

      Reply
  36. Rudy

    September 23, 2018 at 6:20 am

    This is my new best receipt for cobbler! Don’t change anything. Excellent!!!!

    Reply
  37. Taylor

    April 2, 2019 at 1:10 pm

    Absolute best cobbler recipe I have ever made. I used 2 cups peaches, 2 cups blueberries.perfect!

    Reply
  38. Katrina

    May 27, 2019 at 2:15 pm

    CanI make the topping and keep it in the fridge?

    Reply
    • Danelle

      May 28, 2019 at 11:13 pm

      I’ve never tried it so I honestly can’t say, but it would probably work. Let me know if it does!

      Reply
  39. Jamie

    July 6, 2019 at 7:45 pm

    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.

    Reply

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