Peach cobbler has always been a special dessert in my family. It’s my mom’s favorite, and this recipe is my take on hers. Every time I bake it, I’m instantly taken back to those warm, easygoing moments spent around her kitchen. This easy dessert recipe has juicy, sweet peaches with a hint of cinnamon and lemon, which are baked beneath a tender, buttery cake-like topping. It’s affordable, easy to make, and just as wonderful for a casual weeknight as it is for a gathering with friends and family. If you want a dessert that feels like home, this homemade peach cobbler is IT!
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Easy Recipe for Peach Cobbler
What I love most about this cobbler is how simple it is. It’s easier than a peach pie and the batter comes together with pantry staples like flour, sugar, and milk, so chances are you already have most of what you need. Then I toss the fresh peaches with brown sugar, cinnamon, and lemon juice to bring out their natural sweetness without overpowering them. But don’t worry if you want to make this recipe once peach season is over! Canned or frozen work just as well, so you can enjoy this recipe any time of year without spending extra.
Peach Cobbler
Servings 8 servingsIngredients
- 1 cup all-purpose flour (120g, $0.17)
- 1½ tsp baking powder ($0.05)
- ¼ tsp salt ($0.01)
- 1 cup granulated sugar ($0.38)
- 1 cup milk (8 oz., $0.30)
- ½ tsp vanilla extract ($0.30)
- ½ cup butter (melted, $0.99)
- 4 cups fresh peaches (pitted and sliced, $2.90 *)
- ¼ cup brown sugar ($0.27)
- ½ tsp lemon juice ($0.01)
- ¼ tsp ground cinnamon ($0.01)
Instructions
- Gather all ingredients and preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a medium bowl stir together flour, baking powder, salt, and sugar,
- Once dry ingredients are combined, stir in milk, vanilla extract, and melted butter until smooth batter forms.
- Pour the batter evenly into your prepared baking dish. No need to stir once it's in.
- In the same (or a clean) bowl, toss the sliced peaches with brown sugar, lemon juice, and cinnamon.
- Spoon the peach mixture over the top of the batter, making sure to evenly distribute the fruit and sprinkle any remaining sugar on top.**
- Bake for 45-50 minutes, or until the top is golden and the edges are bubbly.
- Let cool slightly then serve warm with ice cream if desired.
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Equipment
- Medium Bowl
- 8×8” Baking Dish
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Peach Cobbler Step-by-Step Photos
Gather your ingredients and preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
Make the batter: Add 1 cup flour, 1½ tsp baking powder, ¼ tsp salt, and 1 cup granulated sugar to a medium-sized mixing bowl. Mix to combine.
Now pour in 1 cup milk, ½ tsp vanilla extract, and ½ cup melted butter. Combine gently until a smooth batter forms.
Pour the cobbler batter into your greased baking dish. You don’t need to mix it once it’s poured into the dish.
Make the peach filling: In the same (or a clean) bowl, add 4 cups sliced peaches, ¼ cup brown sugar, ½ tsp lemon juice, and ¼ tsp cinnamon. Toss well to coat the peaches in the sugar, juice, and cinnamon.
Make the cobbler: Use a spoon to top the batter with the peach mixture. Be sure to evenly distribute the filling and sprinkle with any remaining sugar on top. DON’T mix the peaches into the batter! The fruit will sink to the bottom, and the cobbler topping will rise to the top in the oven by itself.
Bake: Place the baking dish into the preheated oven and bake for 45-50 minutes, or until the top is golden and the edges are bubbling. Let your homemade peach cobbler cool slightly and then serve it warm. Enjoy!
Recipe Tips & Suggestions
- Look for peaches that give slightly when you press them gently. They should be fragrant and just a little soft, not hard. Riper peaches will give you the best sweetness and juiciness.
- I usually leave the skins on for extra color and fiber, but you can peel them if you prefer. A vegetable peeler works well if your peaches are firm, or you can blanch them by scoring a small “X” on the bottom, dipping them in boiling water for 30 seconds, and transferring to an ice bath. The skins should slip right off.
- Don’t overwork the batter! Mix the wet and dry ingredients until just combined. Overmixing can make the topping tough instead of tender.
- Thinking of another fruit? This cobbler recipe is designed for peaches, so substitutions may change the texture and bake time. Crisper fruits, like apples, could be added to the filling, but they’ll need to be sliced very thin or even pre-cooked a bit so they soften enough while the topping bakes. I recommend trying our apple crumble if you’re craving apples, or our lemon berry cobbler if you’d like something with berries. Both are already tested and guaranteed to turn out just right!
How to Serve Peach Cobbler
Peach cobbler is at its best warm from the oven. The fruit gets bubbly and sweet while the topping turns golden and tender. I like mine with a scoop of vanilla ice cream, but whipped cream works just as well. For something a little more special, drizzle on some honey or caramel sauce, and toss a few candied walnuts or toasted nuts over the top. And while it’s delicious as a dessert, if you’re a brunch fan, don’t be shy about serving this with coffee or tea!
Storage & Reheating
If you have leftovers, keep them covered in the refrigerator and they’ll stay good for up to 3 days. When you’re ready to enjoy another slice, you can warm individual portions in the microwave, or reheat the whole dish in a 300°F oven for 10 to 15 minutes until heated through. This peach cobbler also freezes well. Wrap it tightly and store it whole, or in individual portions, for up to 2 months. Make sure you use a freezer-safe container! When you’re ready to dig in again, let it thaw overnight in the fridge before reheating.
More Easy Peach Recipes
Our Peach Cobbler recipe was originally published 7/29/23. It was retested, reworked, and republished to be better than ever 8/5/25.
Can this be baked in 1 cup ramekins? If so, what would baking time be? Thank you.
Hi Kel! We haven’t tested it this way so I can’t tell you for sure and I definitely don’t want you to ruin the whole batch! If you’re desperate to try it, I would say your best bet would be to bake for 30 minutes at the same temp. Make sure that your ramekins are greased well and not too full so they don’t bubble over. Let us know if you decide to try it how it goes!
This is my first time making this dish.
This is incredible! I’m not much of a baker and this was only my 2nd time making cobbler. The instructions were very clear and the ingredients were simple. My peaches were very juicy so it took longer to cook them down but it was so worth it. I didn’t peel my peaches and it’s like the skin broke down when cooking down the peaches so I’m glad I didn’t bother peeling them. I used a rectangular casserole dish as my 9″ pie plate would not have held this. This recipe is a keeper!
I made the cobbler with fresh peaches; it is delicious! I forgot to add vanilla to the batter, but it was still very, very good. The rest of the peaches are in the freezer—I’ll look forward to peach cobbler this winter.
Would this work if I mixed apple slices with the peaches?
You could definitely throw in some apple slices. :)
Looks to br very good. Looking forward to making it.
Thank you!
Omg, I made your blistered green bean bowl and this peach cobbler for dessert. It was beyond perfect with a hot cup of black coffee! The only change I made was not peeling the peaches. Otherwise, I followed the recipe faithfully and it was excellent! The toasted almonds really give it an extra nice texture and flavor. I’m so glad I found this site and I appreciate that every single recipe I’ve made from here never misses. Thank you so much! ❤️
Thank you so much Rachel!
Hi Monti,
This looks so delicious!!
Do you think I can make it with apples?
Hi Sarah- YES!! Def cook those babies down though. xoxo
If I wanted to sub blackberries, what amount do you think would suffice?
As we have not tested with blackberries, I have no definitive answer. I would try 2 pounds, and def cook down as they release more juice than peaches. Again, this has not been tested and I can’t tell you about thickener amounts or spices.