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Old Fashioned Peach Cobbler

This Old Fashioned Peach Cobbler is a nostalgic dessert filled with homespun comfort. In it, fresh sliced peaches are tossed with cinnamon and sugar then arranged over a simple homemade buttery batter and baked until puffed and golden. While delicious on its own, it must be served with a generous scoop of vanilla ice cream or fresh whipped cream for the full experience. It’s the dessert equivalent of homemade Southern comfort food.

Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler Recipe

This old fashioned peach cobbler is the one I grew-up eating. I was convinced as a girl my Mom made the best cobbler ever, and I still think her homestyle peach cobbler is the best. At times she would use fresh peaches, as I am in this recipe. In the seasons when fresh peaches weren’t readily available she would use frozen or canned peaches. When making this cobbler, I can vividly remember seeing her put the butter into the baking dish and then into the oven while it was preheating to melt. There was no microwave in our kitchen in those days so, even though I have a microwave, I still melt the butter in the dish just like she did. It’s such a sweet memory for me and I love making peach cobbler for my own children. It always hits the warm and fuzzy sweet spot.
how to make peach cobbler

How to Make the Best Old Fashioned Peach Cobbler Recipe

What’s the Difference Between a Cobbler and a Crisp? Cobblers are generally more cake-like in nature with a batter that encapsulate the fruit. Crisps, on the other hand also have a fruit component that’s typically topped with a streusel topping that can be comprised of buttered flour, oats or nuts or all of these mixed together. As with any dessert, variations depend on the baker and you may see the terms used interchangeably. Regardless, they’re both delicious served warm with ice cream.

  • Ingredients you’ll need to make homemade Peach Cobbler: Fresh peaches, cornstarch, granulated sugar, self rising flour, butter, large egg, vanilla extract, lemon juice, ground cinnamon, milk, vanilla and almond extracts.
  • Kitchen tools you’ll need: A peach pitter, sharp knife and cutting board, two medium mixing bowls, whisk, measuring cups and spoons, whisk and large spoon.
  • You can use salted or unsalted butter for this recipe.
  • Lemon juice will add a bright flavor to the cobbler and allow the peaches to keep their vibrant color after baking.
  • Cobbler is a dessert that’s best made, baked and served. I don’t recommend assembling it in advance to bake at a later time.
  • Store baked Old Fashioned Peach Cobbler chilled in the refrigerator for up to 3 days. Reheat in the microwave in single serving portions and enjoy with a big scoop of ice cream.

Old Fashioned Peach Cobbler

More Peach Desserts to Make

More fresh peach desserts you may also like to try:


baked 13 x 9 inch peach cobbler


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Old Fashioned Peach Cobbler

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: old-fashioned-peach-cobbler
Servings: 12 servings
Calories: 263kcal
Author: Melissa Sperka


  • 6 large fresh peaches peeled, pitted and sliced [around 5-6 cup]
  • 1 Tbsp corn starch
  • 1/3 cup granulated sugar
  • 1 small lemon juiced
  • 1 tsp ground cinnamon
  • 1/2 cup butter melted
  • 1 1/3 cup self-rising flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract


  • Preheat the oven to 350°F. Spritz a 13 x 9 inch baking dish with cooking spray. Set aside.
  • In a medium size mixing bowl, mix together the sliced peaches, cornstarch, granulated sugar, lemon juice and cinnamon.
  • Allow to sit and macerate while you prepare the batter and melt the butter. [The amount of sugar can be adjusted depending on the sweetness of the peaches]
  • Pour the melted butter into the baking dish.
  • In a medium mixing bowl, whisk together the self-rising flour, granulated sugar, milk, egg vanilla and almond extracts. Whisk until fully combined. Carefully pour over the melted butter.
  • Stir the peaches then drop evenly over the batter.
  • Bake for 40 minutes until puffy and golden. The center should still move when gently shaken.
  • Serve warm with vanilla ice cream.


To substitute the self-rising flour, sift together 1 1/3 cup all-purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt.


Serving: 1serving | Calories: 263kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 83mg | Potassium: 229mg | Fiber: 2g | Sugar: 31g | Vitamin A: 580IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Been 35 minutes on 350 and it looks like it has done nothing in the pan. yes the oven is on. and I am not a happy camper right now. This was for company. Any tips? I am not a beginner in cooking am 80 years old in May and this one sounded so good.

    1. If you followed the recipe and preheated the oven I can’t imagine what could be the issue as this recipe is tried and true.

      1. Thank you for response. Yes I did preheat oven did everything exactly like it shows. I just came n
        back and looked again to make sure I had all in right order and I do just the dough is not coming up to top so shows nothing b ut the peaches in the pan. I know they can’t eat it this way so have to do something fast here, thanks again.

      2. The only other thought I had is was the flour self-rising? All purpose won’t work with this recipe unless you add leavening

      3. Hi again yes I did use regular flour and did add the baking powder which was new… That’s ok the flavor was there so got to taste that but the dough part mostly stayed on bottom so it got rather hard. Will try some other time and use a little less peaches.
        Thank you again.
        Have a blessed night.

  2. I’m with you on melting the butter just the way your mother did. I find myself doing things like that in the kitchen and other venues (like cleaning). I’ll be making this, maybe cut the ingredients in half (no party invites lately) and I think I might just add some blueberries if they are still on sale. Sounds yummy Melissa and thanks again for the tip on making self rising flour. For some reason, it’s not readily sold in New England. xxoo

  3. Peach cobbler is a favorite of mine, too! As a child, I used to go to my grandparent’s home every summer. They had cling peaches in their yard, and I would go out and pick some for my grandmother to make peach cobbler. Together with old fashioned home made vanilla ice cream, and you were in heaven! Thanks for posting this recipe…it’s very much like my grandmother’s!

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