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Old Fashioned Peach Cobbler Recipe with Canned Peaches

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.

old fashioned peach cobbler with ice cream

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.

serving of peach cobbler made with canned peaches

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.

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.

homemade peach cobbler in pan

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.


Easy Peach Cobbler Recipe

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4.8 from 5 reviews

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.

  • Author: Laurie Neverman
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Dessert


Units Scale
  • 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


  1. Mix with 1/4 cup sugar and 1 tablespoon cornstarch (if using). Drain peaches and toss with sugar (or sugar/cornstarch blend).
  2. 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.
  3. In a medium bowl, mix together one cup sugar, flour, baking powder, salt, milk, and vanilla to form a batter.
  4. 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.
  5. 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.)


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.

Share a photo and tag us — we can't wait to see what you've made!

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.

old fashioned peach cobbler

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“.

Laurie Neverman holding her bread book

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.

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  1. Thank you for the recipe. I am just a little confused on the first step of instructions if you could just clarify what we are mixing. Thank you.

    1. In the first step, you mix together the drained peaches and sugar. If you want to include cornstarch to make the sauce thicker, you mix the sugar and cornstarch first, then you take the sugar/cornstarch blend and mix it with the drained peaches.

  2. Hello Laurie, the peach cobbler recipe is just wonderful. THank you for sharing. My husband and I are active in a Military club. I’ve had rave reviews and requests for this recipe- don’t I feel like the top chef! Could you double this recipe for a 9×13 pan and have you used other fruits?

    1. It’s okay to double the recipe, but you’ll probably need to increase the cook time 5-10 minutes. I haven’t tried other fruits, but some readers have. I can’t remember which ones have been tried at the moment. Long day. I think some are mentioned in the comments (some people mentioned by email). I’m glad the recipe has worked well for you.

  3. First time making peach cobbler the taste is amazing although, the inside was kind of soggy I don’t know if i didn’t do something right. But not complaining it was still very good

  4. I made this cobbler tonight and it looks wonderful. The batter was a lil thicker than pancake mix but I was amazed at the height of the finished dessert. I used 2 big cans of GV Sliced peaches and added a lil cinnamon. I can’t wait til my co-workers try it ?

  5. We made this with a 16oz jar of sliced peaches from Costco. I used about 1/3C of sugar on the drained peaches and about 3/4C in the cake portion. Followed rest of directions. Baked an 8×8 glass pane about 50 min at 325 in a convection oven. It came out perfect. Family loved it warm with whip cream.

  6. Soooooo good. I used canned peaches and also added a little cinnamon to my batter. My husband’s absolute favorite!!!

      1. Hi Laurie – trying to figure out if I just double everything to feed 18 people of are there different proportions.

  7. Made this recipe using store bought canned peaches. Drained the fruit and added sugar, when ready to add to batter there was a lot of liquid. Just removed peaches from liquid. Was I supposed to use that liquid? Haven’t tasted it yet waiting for guests. Looks delicious!

    1. The recipe is very forgiving. It’s natural for more liquid to come out as the fruit sites.

      If you leave the liquid in, it will be more saucy. Dump it out, and the cake will be firmer and slightly less sweet (you lose some sugar when you pour off the liquid).

      1. I made this and it was my first ever peach cobbler in was very tasty but just a little on the dry side so next time I’ll use a little of the liquid from the peaches and see how it turns out

        1. Curious – did you use commercial canned peaches or home canned peaches, and if commercial peaches, what brand? I’ve never had it turn out dry with home canned peaches, but am wondering if a specific brand of peaches cooks up differently.

  8. I just happened to think – by chance did you use store canned peaches? They tend to have a heavier syrup. I use home canned peaches in a very light syrup. It’s a sweet dessert, but with a small scoop of peach cobbler and a little ice cream or yogurt, it’s not too sweet.

  9. This stuff is crack. Hubby absolutely loved it. I strongly recommend using the 8×8 otherwise you will end up with a very thin cobbler (maybe 1″ high). Also, I use an oven thermometer and at 350 degrees using an 8×8, the total cooking time of an hour would be way too much. I went 40 minutes and it was a bit overcooked. I recommend 30-ish and checking every few minutes. Just watch the color, the top should be a deep golden color.

    1. Hi Susan! Glad you liked it, and thanks for sharing what worked for you. Between different ovens, different pans, different flours, moisture levels in the peaches, etc., it makes sense that a bit of tweaking can improve results.

      Did you use a metal pan or glass pan?

  10. This was the BEST peach cobbler I’ve ever had. I doubled the amount of canned peaches and skipped adding the sugar since they were already quite sweet. I replaced the milk with half drain peach syrup and half plain unsweetened almond milk since I can’t have regular milk and it was just as tasty and very peachy! I let the batter sit in the mixing bowl for about an hour before baking and once it was done it had a thin crunchy layer on top of the crust. Truly delightful in every sense of the word!

      1. I made the peach cobbler as written and it was delicious. It was a hit! I hope made another one using blueberry pie filling mixed with frozen blueberries and it was a smash also.

      2. My folks were from the south we grew up on cobblers. I made this and was a delicious. Added brown sugar and cinnamon on top. Wow!

    1. Thank you for sharing this Twist on an amazing recipe I made it for my hubby bday as he doesn’t like sweet sense cakes and following the tips you gave It Was Smashing Success Thank You so much an Enjoy the holiday weekend ☺️

      1. It looks like a great recipe, I trying this with strawberry pie filling. It is in the oven right now I expect it will turn out good. I read your recipe three times, you did not show the temperature the oven to preheat it to. So I set my oven at 350F.