Easy Peach Cobbler

This classic Southern dessert comes together quickly with pantry staples and a can of peaches. Buttery, warm, and sweet with a hint of cinnamon, it's perfect for weeknight treats or impromptu gatherings.

Why You'll Love This Recipe

• Only 6 ingredients — everything you probably already have in your pantry

• No mixing bowl needed for the topping — just whisk and pour

• One pan — minimal dishes, maximum flavor

• That magical self-saucing effect — the butter rises up through the batter as it bakes, creating a golden, cobbler topping with a gooey, saucy bottom

• Ready in under an hour — perfect for last-minute dessert cravings

• Warm, comforting, and nostalgic — tastes like a hug from your grandmother
  

  A Few Notes on the Ingredients

  Peaches — use canned sliced peaches in heavy syrup or juice. The juice is important — it helps create that delicious, saucy layer at the bottom. Don't drain them! If you're using fresh peaches, you'll need about 3 cups of sliced peaches, cooked briefly with 1/4 cup of sugar and a splash of lemon juice before adding to the cobbler.

  
  

  Butter — unsalted is best, but salted works too. Just skip the extra pinch of salt if you're using salted butter. The butter melts in the pan while the oven preheats, creating that signature cobbler base.

  
  

  Sugar — regular granulated sugar sweetens the batter perfectly. If you prefer a deeper flavor, you can substitute half the sugar with brown sugar — it adds a subtle caramel note.

  
  

  Milk — whole milk gives the richest texture, but 2% works just fine. The milk combines with the butter and flour to create the soft, cake-like topping.

  
  

  Flour — all-purpose flour is all you need. No specialty flours required here.

  
  

  Baking powder — this is what makes the batter rise into that light, fluffy topping. Make sure it's fresh!

  
  

  Cinnamon — optional but highly recommended. That warm, spicy note is what makes peach cobbler taste like peach cobbler.

  
  

  What You'll Need

  1 can (15 ounces) sliced peaches, with juice

  
  

  1/2 cup butter (1 stick)

  
  

  1 cup all-purpose flour

  
  

  1 cup granulated sugar

  
  

  1 cup milk

  
  

  2 teaspoons baking powder

  
  

  1 pinch salt

  
  

  Cinnamon (optional, for sprinkling)

  
  

  How to Put It Together

  1. Preheat and prepare. Preheat your oven to 350°F. Place the butter in a 9x9-inch (or 8x8-inch) baking pan and put it in the oven while it preheats. The butter will melt completely — this is exactly what you want.

  
  

  2. Make the batter. In a medium bowl, whisk together the flour, sugar, milk, baking powder, and salt until smooth. The batter will be thin — that's intentional. Don't overmix, just get it combined.

  
  

  3. Pour the batter. Carefully remove the pan from the oven (it's hot!). Pour the batter directly over the melted butter — do not stir. The batter will pool on top of the butter, and the two layers will magically swap places as it bakes.

  
  

  4. Add the peaches. Spoon the peaches and their juice evenly over the batter. Do not stir. The peaches will sink slightly during baking, creating that beautiful fruit layer.

  
  

  5. Sprinkle with cinnamon. Dust the top with cinnamon if you're using it. A light sprinkle is all you need.

  
  

  6. Bake. Bake for 38-44 minutes, or until the top is golden brown, puffed up, and bubbly around the edges. The cobbler is done when the top is set and a toothpick inserted into the topping comes out clean.

  
  

  7. Cool slightly. Let the cobbler rest for 5-10 minutes before serving. It will be molten hot straight from the oven!

  
  

  The Magic of No-Stir Cobbler

  Here's what happens while this bakes — and it's honestly a little bit of kitchen magic:

  
  

  The batter goes in first, on top of the butter. The peaches go on top of the batter. As it bakes, the butter rises up through the batter, the batter rises up around the peaches, and everything bakes into a golden, bubbly cobbler with a crispy edge, a soft cake-like top, and a gooey, saucy bottom.

  
  

  The key is: DO NOT STIR.

  
  

  I know it's tempting. I know you want to mix it all together. But trust the process. The layers will do their thing, and you'll end up with a perfect cobbler every time.

  
  

  Variations We've Tried

  Berry cobbler — substitute the peaches with 2 cups of fresh or frozen blueberries, blackberries, or raspberries. Toss with 1/4 cup of sugar and a squeeze of lemon juice before adding to the batter.

  
  

  Apple cobbler — use 3 cups of peeled, sliced apples tossed with 1/4 cup of sugar and 1 teaspoon of cinnamon. Cook briefly on the stovetop before adding to the batter.

  
  

  Spiced version — add 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves to the batter along with the cinnamon.

  
  

  Brown sugar twist — substitute 1/2 cup of the granulated sugar with brown sugar for a deeper, caramel-like flavor.

  
  

  Nuts on top — sprinkle 1/2 cup of chopped pecans or walnuts over the top before baking for a little crunch.

  
  

  Gluten-free — use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but still delicious.

  
  

  Tips for Success

  Don't stir! This is the most important rule of this cobbler. Stirring will mix the butter into the batter and you'll lose that magical layered effect.

  
  

  Use a glass or ceramic pan. These materials distribute heat more evenly than metal pans. If you only have a metal pan, reduce the oven temperature by 25°F and check for doneness a few minutes earlier.

  
  

  Check for doneness. The cobbler should be golden brown and bubbling around the edges. A toothpick inserted into the topping should come out clean (not into the fruit layer).

  
  

  Let it rest. The cobbler needs a few minutes to set up. If you serve it piping hot, the sauce will run everywhere. Give it 5-10 minutes for the sauce to thicken slightly.

  
  

  Double the recipe for a crowd. A 9x13-inch pan doubles this recipe perfectly — just increase the baking time to 45-50 minutes.

  
  

  What to Serve With It

  Classic: A scoop of vanilla ice cream — the cold, creamy ice cream against the warm, sweet cobbler is pure perfection.

  
  

  Southern-style: A dollop of whipped cream or a drizzle of heavy cream over the top.

  
  

  Indulgent: A scoop of butter pecan or cinnamon ice cream.

  
  

  Simple: A cup of hot coffee or cold glass of milk on the side.

  
  

  Leftovers

  Refrigerator: Store leftovers covered in the refrigerator for 3-4 days. The cobbler will soften as it sits, but it's still delicious.

  
  

  Reheating:

  
  

  Microwave — individual servings for 20-30 seconds until warm

  
  

  Oven — cover with foil and warm at 325°F for 10-15 minutes

  
  

  Freezing: This cobbler freezes well for up to 3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating. The texture of the topping may soften slightly, but it's still delicious.

  
  

  One Last Thing

  There's something about peach cobbler that feels like summer — even if you're making it in January with a can of peaches from the pantry. It's simple, it's warm, and it somehow manages to taste like a lazy afternoon on a front porch.

  
  

  The first time I made this version, I couldn't believe how easy it was. No rolling out dough, no fussing with a pastry cutter, no worrying about whether my crust would turn out flaky. Just whisk, pour, and bake. The hardest part was waiting for it to cool enough to eat.

  
  

  My grandmother used to make peach cobbler every summer when the peaches were at their peak. She'd stand at the counter, sleeves rolled up, flour dusted across her apron, and I'd watch her work her magic. This recipe reminds me of her — not because it's the same one she used, but because it captures that same feeling of comfort and love.

  
  

  So whether you're serving this after a weeknight dinner, bringing it to a potluck, or just treating yourself on a quiet evening, know that you're making something special.

  
  

  Prep time: 10 minutes

  Cook time: 38-44 minutes

  Total time: ~50 minutes

  Servings: 6

  Calories: ~310 kcal per serving