Foolproof Peach Cobbler

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 peach cobbler recipe is that some of them come out "cakey" while others turn out "gooey."

The reasons for this are: due to the ratios of  baking powder to the amount of liquid called for in the recipe.

This foolproof peach cobbler recipe has just the right amount of baking powder and liquid, resulting in a truly delicious Southern peach cobbler that doesn't have the texture of cake.

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:

 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:

Yield and Peach Cobbler for 50

This recipe makes about 4 cups of peach cobbler. If you serve ½ cup, you'll get 8 servings out of this recipe. 

If you're making peach cobbler for 50, you'll need six times the ingredients. Scroll down to the recipe card and select the recipe at 3X the amount. Make the tripled recipe twice and bake in 2-3 big aluminum pans.

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 ½ 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. However you do it, do not stir the batter and melted butter. Just drizzle it into the pan over the peaches.

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  setting for 1-2 minutes.

Peach Cobbler is a favorite, especially in the summertime, but in the South, you'll find it served year-round with just about any and everything including BBQ ribs and Chicken Fried Steak. 

Related recipes:

• Southern Pecan Pie
• Coconut Cream Pie
• Southern Sweet Tea
• Southern Pimento Cheese
• Easy Apple Crisp
• Homemade Lemonade with No Cook Simple Syrup

If you make this recipe please scroll down and leave a rating and comment! I love to hear from you!

📋 Recipe

Foolproof Peach Cobbler

A Southern favorite! Easy cobbler recipe using fresh, frozen or canned peaches

5 from 11 votes

Print Rate

Course: Dessert

Cuisine: Southern

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Total Yield: 4 cups

Author: Anecia Hero

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 30 ounces peaches in light syrup (one big 28 oz. can or two 15-oz. cans)
• 1 stick butter , unsalted
• 1 cup sugar , granulated
• 1 cup flour ,all-purpose
• 1 cup milk ,2% or whole
• 1 tablespoon baking powder
• ¼ teaspoon salt , table
• 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
  1 stick butter
• Combine flour, sugar, baking powder, salt and cinnamon in bowl; add milk; combine well
  1 cup sugar, 1 cup flour, 1 tablespoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, 1 cup milk
• Drain peaches and reserve the juice in a measuring cup (See Recipe Notes)
  30 ounces peaches in light syrup
• Add the drained peaches to the baking dish with the melted butter
• Pour half of the reserved juice over the peaches
• 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.

When you add the batter, just drizzle it over the peaches and melted butter - don't stir it or "combine well."

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 ½ cup of water; cook on low heat until the sugar is mostly dissolved
• Then, just add the fruit and juice to the baking dish

Peach Cobbler for Large Groups

This recipe yields 4 cups of cobbler. If you serve ½ cup portions, you'll get 8 servings from the recipe.

If you're making cobbler for 50, you'll need six times the amount of ingredients. The easiest way to calculate this is to choose "3X" on the recipe card, then make that tripled recipe twice. Bake in 2-3 big aluminum pans.

Nutrition Estimate

Serving: 2cupsCalories: 633kcalCarbohydrates: 98gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 692mgPotassium: 529mgFiber: 4gSugar: 71gVitamin A: 1499IUVitamin C: 14mgCalcium: 275mgIron: 2mg

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