Old Fashioned Peach Cobbler Recipe with Canned Peaches
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This old fashioned peach cobbler recipe with canned peaches is easy to make any time of the year. Serve it plain, with a scoop of vanilla ice cream, or with a dollop of whipped cream for a delicious dessert.
Picking and Prepping Your Peaches
We use a quart jar of our home canned peaches, but commercial canned peaches will work, too.
If you don’t have canned peaches, it’s fine to substitute fresh peaches or frozen peaches. Bring frozen peaches to room temperature before baking, or your peach cobbler will take much longer to bake.
Don’t skip tossing your sliced peaches with sugar in step one of the recipe. The sugar binds to the juice coming out of the fruit to make the sauce.
As the peaches sit with sugar on them, more juice will come out, even after they’ve been drained. Go ahead and scoop the fruit, sugar, and juice mix right on top of your batter.
Do you need to peel your peaches for making cobbler?
With fresh peaches, I would peel and slice, but peeling isn’t essential. The bake time is long enough that the peels will soften.
That said, peaches regularly make the “Dirty Dozen” list for most sprayed produce. If you choose not to peel, wash well with produce wash or vinegar water.
The easiest way to peel peaches is to dip them in boiling water for about 30 seconds, then plunge them into ice water. The ice water stops the cooking, and the skins slip right off.
Once peeled, you can sprinkle your fresh peach slices with a teaspoon of lemon juice to help prevent browning.
How to Make Old Fashioned Peach Cobbler
This homemade peach cobbler recipe starts by draining your peaches and tossing them with a half cup of sugar.
Once the peaches are prepped, preheat your oven to 350°F (176°C). Place a stick of butter (1/4 pound) into the bottom of your baking dish.
I use a 8×8 glass dish, but you can use a 2 quart casserole dish, a nine inch pie plate, or even a cast iron frying pan. (This baking dish is nice because it comes with a lid for storage.)
Place the butter in the baking dish and put it in the oven until melted. Remove from the oven and set aside.
In a large bowl, prep the rest of the batter. Mix together 1 cup sugar, 3/4 cup flour, 2 teaspoons baking powder, a pinch of salt, 3/4 cup milk, and 1/2 teaspoon vanilla extract. If you like, you can add some cinnamon and nutmeg to the batter.
Pour the batter over the top of the melted butter. Do not mix the batter with the butter. Place the peach slices over the top of the batter.
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Bake your peach cobbler for about 1 hour, until top is golden brown and bubbling. Serve warm, with ice cream or whipped cream, if desired.
How to keep peach cobbler from getting soggy
For a firmer cobbler, add a tablespoon of cornstarch to the sugar before mixing it with the peaches. (Sometimes very ripe fruit is extremely juicy.)
Can I leave peach cobbler out on the counter?
This dessert is best eaten fresh, as it will soften as is sits. It’s still good the next day, but not quite as good as fresh.
It’s okay to leave leftovers, if any, on the counter top overnight. Place leftovers in airtight container in the refrigerator for longer storage.
PrintEasy Peach Cobbler Recipe
This easy peach cobbler recipe with canned peaches has that wonderful old fashioned flavor. Serve it plain, or with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Dessert
Ingredients
- 2 cups sliced peaches (1 – 16 ounce can or a quart of home canned peaches)
- 1 1/4 cups granulated sugar
- 1 tablespoon of cornstarch (optional)
- 1 stick butter (1/4 pound)
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon vanilla
Instructions
- Mix with 1/4 cup sugar and 1 tablespoon cornstarch (if using). Drain peaches and toss with sugar (or sugar/cornstarch blend).
- Preheat oven to 350°F (176°C). Place butter in the bottom of a 8×8 inch glass baking dish or 2 quart casserole dish. Set baking dish with butter in oven to melt. Remove from oven once melted.
- In a medium bowl, mix together one cup sugar, flour, baking powder, salt, milk, and vanilla to form a batter.
- Pour batter over the top of the butter. Do not stir. Gently place peaches on top of the batter, along with the juicy sugar mix.
- Bake your peach cobbler for one hour*, or until crust is golden brown. The batter will rise to the top during baking. (*One hour baking time is for glass pans. Metal pans may be done in 30-40 minutes. Watching for browning and bubbling.)
Notes
You may increase the amount of sugar on the peaches to 1/2 cup for a sweeter dessert. The recipe works best with unsweetened or lightly sweetened peaches. If using peaches in heavy syrup, reduce sugar in batter by 1/4 cup.
If using frozen peaches, bring to room temperature before adding to the cobbler, or you’ll need to add extra baking time.
If substituting fresh peaches, peel and slice before use, or skip peeling if you are tight on time.
Peach Cobbler or Pandowdy?
I know some cobbler recipes call for a pie crust on top, but technically, fruit topped with irregular pastry is called a pandowdy. Think “top crust only” pie, but a little more “shabby-chic”.
Sometimes the batter in a cobbler is dolloped into the pan by large spoonfuls, giving at an appearance more like cobblestones.
For recipes with the fruit placed on the bottom, this allows easier steam venting and helps to keep the dessert from getting soggy.
More Made from Scratch Recipes
We have dozens of recipes on the site, from snacks to dessert, all listed by category on the Common Sense Home Recipes index page.
Some reader favorites include:
Old Fashioned Rhubarb Pudding Cake
Grandma Catherine’s Carrot Cake with Cream Cheese Frosting
Easy Apple Cake with Caramel Topping
If you have a bounty of peaches, see,”5 Ways to Preserve Peaches“.
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering, which was her summer job through most of high school and college.
Last updated in 2023.