If you've searched high and low for a foolproof Peach Cobbler recipe, search no more. This is one of the easiest summer desserts to make with only a few simple ingredients and the result is delicious!
The challenge with finding the right cobbler recipe is that some of them come out "cakey" while others turn out "gooey." The reasons for this are: the amount of baking powder and the amount of liquid called for in the recipe. This foolproof peach cobbler recipe has just the right amount of baking powder and liquid.
Why you'll love this recipe:
- Simple ingredients - sugar, flour, milk, baking powder, canned peaches (or fresh), salt, cinnamon
- Easy clean-up - mix everything in one bowl
- Texture- the "cobbler" part turns out just right - not too dense, like a cake, and not to runny
Here's what you'll need:
Canned peaches in light syrup, sugar, flour, milk baking powder, salt and cinnamon. I use canned peaches because I don't like peeling fresh ones, but if you want to use fresh or frozen peaches (or any other fruit for that matter), please do! 
Here's how to make it:
- Preheat oven to 375ºF; put a stick of butter in a baking dish; put it in the oven and melt the butter
- Meanwhile, combine everything else in a bowl (except the peaches)
- Drain peaches; reserve the syrup
- Pour the peaches into a baking dish (yes, include some of the liquid...more on that later)
- Pour the batter over and around the fruit
- Bake 50-minutes or so
Do I drain the peaches?
- Yes, but reserve it. You will use only half of the syrup.
- →If you use one large can of peaches (28 oz. ), drain the peaches and put the syrup in a bowl; add all the peaches and only half of the reserved syrup to the baking dish.
- →If you use two 15 oz. cans of peaches, drain only one can; pour one drained can of peaches and a full can of peaches with their syrup in the baking dish.
What size baking dish?
I made this two-can cobbler in a 9 X 13 baking dish that was 2 inches deep and has a volume of 14 cups. The cobbler increased in volume about an inch, which resulted in about eight ½-cup servings. If you want a taller cobbler, double the recipe.
If you're using a larger or smaller baking dish, consider the volume of your pan and adjust the recipe for your pan. The Joy of Baking has an awesome chart for different size pans!
You can also adjust ingredient amounts in the recipe card below by clicking on the number of servings. A slider bar pops up and you can see exactly how much of each ingredient you need to use for your size pan.
How to make it with fresh or frozen peaches:
If you're using fresh or frozen fruit (blackberries, blueberries, peaches) you'll need 2-3 cups of fruit and you'll need to make a simple syrup.
- Pour the fruit into a large saucepan
- Sprinkle with one cup of sugar
- Add 1/2 cup of water; cook on low heat until the sugar is mostly dissolved
- Then, just add the fruit and juice to the baking dish
This foolproof peach cobbler recipe can be used for any fruit.
How to peel fresh peaches easily!
If you're using fresh peaches, here's an easy way to get the skin off:
- Bring a big pot of water to high heat (doesn't have to be boiling-just really hot)
- Place peaches in water and allow to sit in the hot water for 5-minutes or so
- Use tongs to remove peaches, then slice away or peel the skin
Do I add the batter or the fruit first?
I've seen it done both ways. I add the fruit first, then drizzle the batter, but you can do it the other way around if you like.
Storage and reheating:
If you have any foolproof peach cobbler left over, cover it with plastic and refrigerate up to 3-days. To reheat, place covered baking dish in 325ºF oven for 15 minutes or so, or, reheat in the microwave on low temperature.
Related recipes:
Foolproof Peach Cobbler
Ingredients
- 30 ounces peaches in light syrup (one big 28 oz. can or two 15-oz. cans)
- 1 stick butter , unsalted
- 1 cup flour, ,all-purpose
- 1 cup milk
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon , ground
Instructions
- Preheat oven to 375ºF
- Place one stick of butter in a 9 x 13 baking dish; place in oven until butter melts
- Combine flour, sugar, baking powder, salt and cinnamon in bowl; add milk; combine well
- Drain one can of peaches; pour the peaches into the baking dish with the melted butter
- Pour the other can of peaches and syrup into the baking dish
- Pour batter over peaches, syrup and butter; do not stir
- Bake 45-50 minutes or until the cobbler is golden brown
- Serve warm with a scoop of vanilla ice cream
Notes
- →If you use one large can of peaches (28 oz. ), drain the peaches and put the syrup in a bowl; add all the peaches and only half of the reserved syrup to the baking dish.
- →If you use two 15 oz. cans of peaches, drain only one can; pour one drained can of peaches and a full can of peaches with their syrup in the baking dish.
Nutrition
♥ If you make this recipe, please leave a comment and rating below! Thank you!
Connie wade says
Omg! I love this recipe... it is absolutely delicious and super simple. I intended to make peach cobbler, but when i did my grocery shopping through instacart, they brought me canned pears instead of peaches. Instead of switching the pears for peaches, i decided to make it using pears, and it was absolutely perfect. The dough was the perfect consistency... not too crisp and not too soggy. I sprinkled a little extra cinnamon on the top just before the cobbler was done, and i sampled a bowl while it was still warm with a scoop of vanilla ice cream. It was heavenly . I will definitely make this again with peaches, and i may also try it with blackberries. Yum!!!
Anecia says
Thank you, Connie!
It would never occurred to me to Substitute pears! Brilliant!!!