OLD-FASHIONED OVEN PEACH COBBLER is that one dessert I make when I want something warm, simple, and wildly comforting. Maybe you’ve got a bowl of peaches on the counter and no idea what to do with them. Or maybe you’re craving that golden, buttery top that shatters just a little when your spoon goes in. I’ve been there, and this recipe never lets me down. It’s easy, forgiving, and makes your whole kitchen smell like sunshine. Pull up a chair, I’ll show you how I do it. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this OLD-FASHIONED OVEN PEACH COBBLER is a keeper: fast to prep with no weird tricks. OLD-FASHIONED OVEN PEACH COBBLER is that one dessert I make when I want something warm, simple, and wildly comforting. Maybe you’ve got a bowl of peaches…
Recipe Ingredients
What you’ll need for a cozy pan of cobbler
This is the classic setup that gives you that soft, jammy fruit and a tender, golden crust. If you want the true spirit of an OLD-FASHIONED OVEN PEACH COBBLER, keep it simple and use good peaches.
- Peaches 6 to 8 medium, peeled and sliced. Fresh is best, but frozen works too.
- Butter 1 stick (1/2 cup), melted in the baking dish.
- All-purpose flour 1 cup. If you have self-rising flour, even easier.
- Granulated sugar 1 cup for the batter, plus 2 to 3 tablespoons for the peaches.
- Baking powder 1 1/2 teaspoons.
- Milk 1 cup, whole milk makes it extra tender.
- Vanilla 1 teaspoon.
- Salt a pinch.
- Optional cinnamon or nutmeg for the peaches, and a squeeze of lemon if your fruit is extra sweet.
Short on time and want a shortcut spin for another day? Check out this easy idea for busy nights: 3-ingredient peach cobbler dump cake.
Fresh or frozen peaches both work. If using frozen, thaw and drain them so you don’t water down the batter. If your peaches are super tart, go a touch heavier on the sugar. If they’re sweet and dripping with juice, hold back a little.
How To Make Peach Cobbler
Prep the peaches
- Preheat your oven to 350°F. Drop your stick of butter into a 9×13 baking dish and slide it into the oven to melt while you prep.
- Peel and slice the peaches. Toss them with 2 to 3 tablespoons sugar, a pinch of salt, and a little cinnamon if you like.
Stir the batter and bake
- In a bowl, whisk flour, baking powder, 1 cup sugar, milk, vanilla, and a pinch of salt until just combined. No need to overmix.
- Pull the hot pan out and tilt to coat the bottom with melted butter. Pour the batter right into the butter. Don’t stir.
- Spoon the peaches and their juices evenly over the batter. Again, don’t stir. The batter will rise up around the fruit as it bakes.
- Bake 40 to 50 minutes until the top is deep golden and the edges are bubbling. If the top browns too quickly, tent it loosely with foil the last few minutes.
- Let it rest 10 to 15 minutes before serving so the juices thicken slightly.
If you use a heavy baking dish or even a small Dutch oven for this, and things get a little toasty on the sides, these game changing methods for cleaning burnt Dutch ovens will save the day.
Serve warm with vanilla ice cream or a dollop of whipped cream. That mix of hot syrupy peaches and cool creamy topping is pure magic.
Tips & Tricks
Use ripe peaches whenever possible. When a peach smells like a peach from across the room, you’re golden. If they’re a little firm, slice thin so they soften perfectly in the oven.
Don’t stir the batter once it hits the buttered pan. Layer the fruit on top and let the oven do its thing. That’s how you get that soft cake around the fruit with crisp buttery edges.
Want a stronger crust vibe on top? Sprinkle the batter with 1 tablespoon of sugar before the fruit goes on. It gives a delicate, crackly finish.
Spice is personal. I like a gentle shake of cinnamon. If you want to push it, add a tiny pinch of nutmeg too. Keep it light so the peach flavor stays front and center.
Have a messy oven from bubbling cobblers and casseroles? A safe DIY fix can help. Here’s a simple homemade oven cleaner I’ve used after bubbly bake nights. It’s gentle but gets the job done.
“I tried this cobbler for a Sunday dinner and everyone went quiet at the table. My father-in-law said it tasted like the kind his mom made. That was the best review I could’ve hoped for.”
If your peaches are super juicy, add a teaspoon of cornstarch to the fruit mix. It thickens the juices just enough so the cobbler isn’t soupy.
If you prefer a more biscuit style top, you can reduce the milk by a couple tablespoons and dot a few teaspoons of cold butter across the top before baking. It gives little crispy pockets and a slightly denser crumb.
And yes, this bakes well in a cast iron skillet too. Make sure it’s well seasoned and buttered generously for that extra crisp edge. A skillet can make those edges a little caramelized, which I think is heavenly.
Storage Recommendations
Leftovers keep best covered in the fridge for up to 4 days. I like to slide the whole dish into the fridge once it’s cooled. The flavors actually get better by the next day.
To reheat, warm individual scoops in the microwave for 20 to 30 seconds or pop the whole dish into a 325°F oven for 10 to 15 minutes. The oven method keeps the top a bit crisper.
Freezing works too. Spoon cooled cobbler into an airtight container and freeze up to 2 months. Thaw in the fridge overnight, then reheat in the oven. If the top looks a touch soft after thawing, sprinkle a little sugar and let it toast in the oven for a few extra minutes.
If you plan to make an OLD-FASHIONED OVEN PEACH COBBLER ahead for guests, bake it in the morning, let it cool, then reheat briefly before serving. It holds beautifully and tastes just as good a few hours later.
Related Recipes
Love peaches as much as I do? Save these for your dessert rotation. For an easy layered dessert that looks fancy but is so simple to build, try this creamy beauty: peaches and cream trifle.
If you want a cake that still carries that fresh peach flavor but in a slice-and-serve format, this sour cream peach pound cake is a keeper. It’s rich, moist, and perfect with afternoon coffee.
By the way, once you’ve made your OLD-FASHIONED OVEN PEACH COBBLER a few times, play with spices and sugars across the seasons. A little brown sugar in the batter brings a light caramel note that pairs so well with late summer peaches.
Common Questions
Do I have to peel the peaches?
No, peeling is optional. The skins soften in the oven. I peel if they’re thick or fuzzy, but when peaches are thin-skinned, I leave them on to save time.
Can I use canned peaches?
Yes. Drain them well and reduce added sugar a bit since they’re usually packed in syrup. The texture will be softer, but still tasty.
Why didn’t my cobbler rise?
Double-check your baking powder and make sure it’s fresh. Also, don’t overmix the batter, and avoid stirring once it’s in the pan.
How do I get the top extra golden?
Let it bake until the edges are deeply bubbly and the top is a rich golden brown. A tiny sprinkle of sugar before baking can help with browning.
Can I make this dairy-free?
Yes. Use a dairy-free butter alternative and your favorite plant milk. The texture stays soft and the flavor is still lovely.
Ready to bake and share the joy
When you want a dessert that feels like a hug, an OLD-FASHIONED OVEN PEACH COBBLER is the move. Sweet peaches, buttery edges, and a tender top you can crack with a spoon. If you like digging into other trusted versions, here are two I respect for their clarity and flavor balance: Old Fashioned Peach Cobbler – Tastes Better From Scratch and this Easy Old-Fashioned Peach Cobbler Recipe – Southern Plate. Now it’s your turn. Put the peaches on, warm the oven, and let the smell pull everyone into the kitchen.
Old-Fashioned Oven Peach Cobbler
Ingredients
Method
- Preheat your oven to 350°F. Drop your stick of butter into a 9×13 baking dish and slide it into the oven to melt while you prep.
- Peel and slice the peaches. Toss them with 2 to 3 tablespoons sugar, a pinch of salt, and a little cinnamon if desired.
- In a bowl, whisk flour, baking powder, 1 cup sugar, milk, vanilla, and a pinch of salt until just combined. Avoid overmixing.
- Pull the hot pan out and tilt to coat the bottom with melted butter. Pour the batter right into the butter without stirring.
- Spoon the peaches and their juices evenly over the batter, ensuring not to stir. The batter will rise around the fruit as it bakes.
- Bake for 40 to 50 minutes, until the top is deep golden and the edges are bubbling. If the top browns too quickly, tent it loosely with foil for the last few minutes.
- Let it rest for 10 to 15 minutes before serving to allow the juices to thicken slightly.
