How To Make Peach Cobbler

how to make peach cobbler

Okay, okay, okay. I’ve read enough cookbooks and eaten enough (mediocre) peach cobblers to know that my mom’s recipe is not what most people mean when they talk about peach cobbler. But this is what it means to me. It’s upside-down from most cobblers and more soft-cake-like than those tough, dry, biscuit-topped jobbies they serve at Luby’s and “home-style” restaurants like Grandy’s. Probably if Grandy’s made better cobbler (like this one), they wouldn’t have had to close all those locations in the 90′s. Suckers.

Anyway, Mama got this recipe from her Girl Scout troop leader in Lometa, Texas. They used to make it in a Dutch oven when they took camping trips. Isn’t that cute? A buncha scouts making cobbler over a fire. Telling ghost stories. Roasting weenies. Learning life skills. Earning badges. I’ve never found a recipe like it in a book. It’s the best!!! I’m not even exaggerating.

How to Make Peach Cobbler Video

Peach Cobbler Recipe – Printable!

5.0 from 12 reviews
How To Make Peach Cobbler
 
Prep time
Cook time
Total time
 
Best peach cobbler recipe
Author:
Serves: 4
Ingredients
  • 2 cups fruit (sliced peaches, plums, or other stone fruit, whole berries, or a mix of fruits)
  • ¼ cup sugar
  • ½ stick butter (4 tablespoons) (or a whole stick like mama does)
  • ¾ cup flour
  • ¾ cup sugar (can be reduced to ½ cup)
  • ¾ cup milk
  • 1 teaspoon baking powder
Instructions
  1. Mix the fruit with ¼ cup sugar and let it sit while you get the other stuff ready.
  2. Turn the oven to 350 degrees F and put the butter in a two-quart baking dish. Put the dish in the oven while it's preheating to melt the butter.
  3. Mix dry ingredients and add milk. Stir. It might be lumpy. That's okay.
  4. When the butter is melted, take the pan out and pour in the batter.
  5. Spoon the fruit and its juice on top.
  6. Bake for 45-50 minutes. EAT IT.
Notes
If using fresh fruit, follow the instructions as written. If using frozen fruit, mix with sugar, let thaw completely, and use all the juice that is released. If using canned fruit in syrup, drain half the liquid off and omit the ½ cup sugar If using canned fruit in juice, drain all the liquid and use ¼ cup - ½ cup sugar (fruits canned in juice are a little sweeter naturally than either fresh or frozen)

If you like fruity desserts, you will also like my strawberry shortcake recipe.

peach cobbler recipe

Comments

  1. That looks really good … thanks Mom, and Hilah too!

  2. That cobbler looks amazing! I usually like mine with a pie crust, but I’m going to make this. It’s funny. My mom (in Arkansas) and I (in Texas) watched this video at the same time (well by one second) while talking to each other on messenger. It sounded you like you were in a canyon or a cave because there was a slight echo haha. My mom is not a cook or baker at all, but she did say that this looks fantastic and that even SHE could make this. We shall see haha. I think I will just make this on my own. Thanks!

    • Hilah Cooking says:

      This is one of the easiest recipes (that still counts as “from scratch”) I know. You and your mom should make it at the same time and then eat it together over the internet!

  3. Dude, no wonder we love each other. This is my mom’s recipe as well….except I think she might use even more butter.

    • Hilah Cooking says:

      No way! I’ve never met anyone whose mom made it this way! I love you!

      • This is how my mother and grandmother makes peach cobbler. I grew up eating it this way and no other peach cobbler matches up to it. I can not tell you how much I ate when I was pregnant with my little girl. Lol it is soooo yummy!

  4. I made this yesterday and it was delicious.
    Thank you for the recipe.

  5. Catherine says:

    I made this peach cobbler last night. In New Zealand we don’t really have cobblers so this was new to me. I may have used too much butter (“a stick” is hard to measure) but it was still damned tasty with icecream. Then again, what’s not to like about butter, sugar and peaches? Thanks Hilah; I can’t find your page on Facebook so I added you as a friend, if that’s okay! :D

  6. Larry The"Wizard" Siegfried says:

    Funny I just found your recipe…. and My Mom is here for a VIsit… Mom IS a “Georgia Peach”.. So I figured I try this one on her… WOW… it was GREAT!… and Mom Loved it.. Hard to get a Georgia Gal.. to admit to it… LOL.. Like your Pre melted butter idea… going to give it a try on Tonights Corn Bread… Thanks again H…. Enjoy your Vacation… Larry… The “Wizard” of Wesley Chapel….

  7. Jennifer says:

    This is exactly like the cobbler my mom used to make. She never wrote down the recipe, though. She passed away a month ago and it’s been rough on me – so you posting this recipe now was perfect timing. Thank you!!!

    Any suggestions on how to make it using fresh blueberries?

    • Hilah Cooking says:

      Oh Jennifer, I’m so sorry to hear about your mom. I’m glad you can make her cobbler now. You can use any kind of fresh berries, still use two cups of fruit. You might want to add a little more sugar to the fruit if the berries are tart. Cooking time should be the same. Have fun baking and thinking about your sweet mom. xoxo

  8. Made this tonight and it was great! I love the simplicity of it! Served it hot with some Blue Bell Vanilla and got fat! nom nom nom

  9. Girl, now I know we are some kind of kin. That is exactly the way I make my peach cobbler!!! I am a “Georgia Peach” too! By the way…You are delightful!

  10. I made your cobbler last night, but I kicked it up a bit – instead of using peaches I used nectarines. Oh! The melty-ness, the tangy-ness, the slight kiss of salt teasing the crispy edges of buttery crust! It was so good, thanks so much for sharing!

  11. That was some bomb ass cobbler! :)

  12. Wow my mum made the same thing when I was young but with brown sugar at the bottom as well!

  13. I just made this, but for my husband, who I think likes cholesterol more than anyone on the planet, I tripled the recipe. It’s half gone, which I think means it’s a success. Speaking more to the deliciousity of it though, he won’t let me have some, which I think means, Miss Hilah, we have a winner.

    • Ahaha! Thanks, Tebori! I’m glad it was a hit and thanks for letting me know that the recipe can be successfully tripled. That is good to know!

  14. Hilah that is exactly like my Great Grandmother made! Your cooking reminds me of hers, simple yet fabulous!

    • Hi Lisa! That is great! I hope you make it and think of your great-grandma. We are lucky to have known our great-grandmas.
      XO

  15. My boyfriend and I made this (well I made this while he half heartily cut some peaches) and it was amazing! it ended up being our dinner because we just couldn’t stop.
    thanks! greetings from The Netherlands.

    • Hello Katie! It’s good to hear from someone so very far away! I love the internet.
      I’m really glad you loved the cobbler! And congratulations on getting your boy to help, even if it was half-heartedly. ;)
      yours,
      hilah

  16. Inge Schön-Valdez says:

    Hi Hilah,
    I FINALLY got around to making this cobbler yesterday – it was my first ever as we don’t have cobblers in Germany (where I’m from) and I’ve never made one in all the years I’ve been living in CA! Well… you know what they say – you never forget your first! lol!!! It was soooo delicious! I used a bag (from Target) of frozen peaches that I had to thaw out a bit in the microwave… didn’t hurt ‘em… I used less than a stick of butter but more than half – whatever was left in the wrapper. But I think I’ll reduce it to half a stick next time – which will be VERY soon! Like someone else already posted… the trick of melting the butter during preheating is awesome and I will most definitely use it for other dishes when a greased pan/baking dish is called for :)

    Happy Thanksgiving!
    Inge

  17. OMG!! I made this tonight and it came out horrible :( I used can peaches, and I forgot to put baking soda in. I was so disappointed in myself. After watching your video I just knew this was something easy that I could do. I’m definitely going to try again this weekend and make sure I follow your steps completely. Wish me luck :)

    • Oh darn! I hate when I leave out something like that. Or use baking soda instead of baking powder! The canned peaches should work just fine, though.
      Good for you for trying again. I’m sure it will be great!

  18. Lisa D. says:

    Girllll… This Cobbler is Awesome! I used a mixture of peaches including white(my fav) all fresh. Visited a local peach orchard bought me a box..COBBLER TIME! WOOHOO! I sugared my peaches after cutting them up, then I added lotsa cinnamin & clove. Did a stirrin’ shakin’ kinda thang… wah-lah!…. them them merry flavors awhile.. whipped up the batter… &.. OMG!. HOT OUTTA OVEN FRESH…Mmmmm! Thanks so much! You RocK! =)~

    • YES! Aren’t white peaches THE BEST?!?!? Gosh, I haven’t had one of those in so so long. I’m so glad this recipe made you so happy! I can feel the cobbler-joy in your comment. :)

  19. My boyfriend was making very suspicious sounds while eating this. LOL.

    It was amazing, I love your site and you’re so cute!

    • Haha! Were they like, oinking sounds? ;)
      Thank you! I’m so glad y’all enjoyed it. I need to make another one soon, too!

  20. Hilah, thank you. My husband and I found your site recently (yes, because of the chick-fil-a recipe – which was frakking amazing, btw) and are so excited about everything. I just made this cobbler for a small impromptu gathering that stayed late and everyone agreed it was super delicious, and I couldn’t have been more happy with how easy it was! So excited to try your quinoa salad next, and so many other things you’ve made and shared! Thank you, again!

    • Thank YOU, Caitlin, for the update! I’m really glad the cobbler was a hit. I love this recipe so much and was happy to share it here.
      Hope you like the quinoa salad, too. :)

  21. I have promised my family a peach cobbler for over a year. Your recipe is so simple even I can make it. Although I’m away from home visiting my mom, I am going to make it for mom to see how it turns out. Then I’ll surprise my family when I return.
    Thanks for the recipe!

    • Hi Virg! Yes! I’m glad the simplicity of this one has encouraged you to try it. It’s really the best! Hope you and your family enjoy.

  22. Made peach cobbler for the first time ever last night and I used this receipe. It turned out great and my husband devoured in it 10 seconds! Thanks Hilah!

  23. I was really happy to see this recipe — this is the way my Granny and mom made it — the same flour/sugar/milk ratio. The only cobbler worth eating. (Even cold out of the fridge.) Can’t wait to try it with just a half stick of butter. Plopping that whole stick in always seems a little over the top.

    • That’s right, Cal! It is good cold, if there’s any left. ;) Hope you like it with the reduced butter. I think it’s just about as good.

  24. I have a question can i do this with a baking sheet? or should i use a one like yours?

  25. I also make my cobbler very similar to this. I’m with you….for the longest I sat and watched everyone eat the hard crust of a “regular” cobbler….that takes much more time to make and tastes……well….TASTELESS!!!! I never understood why anyone liked the way “regular” cobblers taste! It is like eating homemade Play-Doh! Here is a “Fall” small variation you might like. Before I put it in the oven I lightly sprinkle it with nutmeg and a little sugar it is yummy with the soft and crunchy and fruity topping! Thanks for helping spread the word about yummy soft dough cobblers!

    • Hooray! I agree, those pie-crust or biscuit-topped cobblers taste so inferior, I never understood it either. Though I have heard that this recipe is not technically a cobbler, I don’t really care what it’s called. I call it way tastier than any other “cobbler” out there!
      I love the spicy fall variation. Thanks for sharing! I bet that would be really good with fresh fall pears.

  26. Hombre de Queso says:

    Okay, this recipe has officially turned me and my kid units into certified cobbler freaks. We’ve been making it with blackberries over the winter holidays and beyond, waiting for some peaches to ripen, yo. Meantime, out of curiosity we looked up the etymology of the word cobbler. Turns out it’s so named because of 2 things: 1) because of the resemblance of the finished product to cobblestone streets; and 2) because it is cobbled together from whatever you have in the kitchen. At least that’s what we read somewhere on the innerwebs, so it’s gotta be true, right?

  27. latasha says:

    Hi – I can’t wait to make the cobbler. i don’t like the pie crust type so when i found the cake like recipe I was super excited. Question: what kind of flour; self rising or all purpose. those two always confuse me and I never know which to use.

    • Hi Latasha!
      You should use regular “all-purpose” flour for this recipe, not self-rising. Self-rising flour has the baking powder and salt already mixed in with it. Hope you like the cobbler!

  28. tracy ritter says:

    Hilah! first off love you!
    Okay girl, made cobbler with canned peaches and stick of butter did not get the cake puff you did cobbler part did not rise and look as fluffy. should I have increased batter amounts to match butter some of it was still on top

    • Hi Tracy! As long as the amount of fruit was about 2 cups, it should not have affected the rise of the batter. But, I just thought of something, did you drain the canned peaches? If you used them with all the juice plus the 1/2 cup sugar, that might have been too much liquid. I’m going to amend the recipe for people using canned fruit, in fact.
      The increased butter usually does float to the top of the cobbler a little bit, but I like that part! Did it get crispy and crunchy around the edges?

      • tracy ritter says:

        Yes Diva!! it was fantastic. I did rinse the peaches. I did mix the sugars half brown and half reg and added spices to the peaches. I love these easy to remember recipes. Keep them coming. Maybe some pound cake/bundt cake recipes?

  29. I tried this recipe and my family loved it. I use canned peaches in juice, and added 1 teaspoon of ground cinnamon to the dry ingredients, and 1 teaspoon of vanilla, before adding the milk. Thanks

  30. question can i cook this on a square baking sheet? instead of a ramekin?

  31. it turned out to be a great success! i replace all dairy ingridients by replace it with soy milk it was delicious!!! my mom couldnt believe the whole dish was vegan! thanks hilah! i cooked it with the baking sheet the square one and it took longer to cook >_o like around an hour and 10 minutes but yeah the edges weere crushing i used earth butter =] yummy going to make some more! while peaches are still in season XD i would post a pic but it only lasted for about 10 minutes or less before it was devour by my family :D

    • That is AWESOME! Thanks for sharing your success, Midori! :) I’m happy to know it can be made vegan, too. We’d love to see a picture next time!

  32. btw i meant to say crunchy! XDDD if i make it again i’ll take pics!

  33. Nadya Belins says:

    Thank you so much for posting this recipe. I’ve been searching for days for a “real” peach cobbler recipe that had the upside down batter and didn’t have added spices and wasn’t overly sweet. This is perfect — just the way my mother and I made it when I was a little girl.

  34. Nadya Belins says:

    I guess it’s a Southern thing. :)

  35. I made this for the first time on Friday night. It is now Sunday night, and I am in the process of making my third. My husband ate 1 1/2 by himself. I asked him if he wanted anything special this week he said – yes – Peach Cobbler.
    You are my cooking hero. I can now make things which I thought were so hard to make and you made it easy.
    You are the best. Thank you.

    • Hi Cheryl!
      That’s fantastic! :D I love this recipe so much and am glad it’s becoming a favorite of your family, too. Thanks so much for writing. Hope to hear more of your culinary success stories!
      -hilah

  36. Your the Sh**, I love this recipe. I even took it a step further and made single servers in a large muffin pan! It works out amazingly well with the butter crisped crust on the little cobbler cakes!

    Keep it up, your awesome.

    • HOLY CRACKERS! Rick. That is absolutely genius. I can’t wait to do it in a muffin pan. All those crispy crusts, and I imagine it would cook faster, too! Thanks, man!

  37. Hi Hilah, I grew up in Czech Republic in a house with huge garden full of apricot and peach trees. I really regret I didn’t know this recipe back then, when I still lived in Czech with my parents, because that cobbler would be on our table like every other day :) Now I need to buy expensive peaches imported form who knows where but it does not make that less delicious! Buttery crispy edges, soft sweet peaches… it was heaven in my mouth! Cannot wait to make the cobbler for my family in Czech and actually teach my grandma the recipe (it has always been the other way around) :)

    • Hello Veronika!
      This is wonderful to hear. Wish you could see the big smile on my face as I read your comment. Sounds like a beautiful place to grow up! I’d love to visit some day.
      Thank you for writing and I can’t wait to hear how your grandma likes it. :)

  38. Question if i had 3 cups peaches could i increase the sugar, flour, and milk to 1 cup each, and if so….would i increase the Baking powder??

  39. I’ve lived in Texas all my life. My mom and dad were dairy farmers in Central Texas, and my mom was a great cook. I later became a high school principal and I was surrounded by fantastic cafeteria ladies. I know food. I love food. And I love to cook it, also. (I’ve been married for 44 years to my high school sweetheart…I cook and she cleans up…we make a good combination, which might lead to the 44 years if married harmony).

    Here’s the deal, you little sweetie. Your peach cobbler recipe is SO similar to my mom’s (she used self rising flour, though), and her cobbler was great. But I tried your recipe and it is SUPER DUPER. I tried it with a whole stick of butter, and the crust melted in my mouth (at age 64, I don’t worry much about my figure like you said you do, but yours is amazing…just sayin’.)

    So that’s my comment about your cobbler recipe…it’s super duper. A 5 star winner, like all your recipes that I’ve tried from your amazing website. Oh…and if you love animals, visit my Belle and Chloe website (they were our Labs).

    Please take care…DOYLE

    • Congratulations, Doyle, on your married harmony! That is hard to achieve. But you might be on to something with your kitchen combo. :)

      And thank you for trying my recipe! Or, my mom’s recipe, really. I’m so so happy that it was a success. Checking out your site now. I love dogs, especially our two mutts.

  40. HI HILAH…. YOUR RECIPE SOUNDS OVER THE TOP… I NEED TO MAKE IT FOR WEDNESDAY, I NOW IT’S SHORT NOTICE, AND IF YOUR ARE TO BUSY I UNDERSTAND.. I NEED TO MAKE A 4 QUART COBBLER, NEED YOUR HELP. I JUST FOUND YOU RECIPE TODAY. THANKING YOU IN ADVANCE.

    • Hi Nita,
      I’m not sure what your question is. If you are asking if you can double the recipe and make it in a 4 quart dish, yes. You will need to bake it longer.

  41. This was truly delicious. I used blueberries. Hilah is a culinary rock star!

Leave a Comment

*

Rate this recipe: