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Old Fashion Peach Cobbler Recipe

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Sometimes, the old-fashioned peach cobbler recipe is the best way to go. Below is a fresh peach cobbler recipe, the best and easiest peach cobbler recipe. Many variations can be done to the traditional recipe to make it different and fun. Be sure to see our Southern Peach Cobbler recipe page as well.

peach cobbler in a ceramic dish
Photo credit: Deposit Photos

Have a great Peach Cobbler recipe? Please share your old-fashioned peach cobbler recipe with us! Post it in the comments section below.

Old Fashion Peach Cobbler Recipe
Easy Peach Cobbler Recipe


  • 2 cups of sliced peaches (15 to 17 oz can)
  • 2 cups of sugar divided
  • a stick of butter sliced into pieces
  • 3/4 cup of milk
  • 3/4 cup of all-purpose flour
  • 2 teaspoons baking powder


1. Preheat the oven to 350

2. In an 11×7 inch Pyrex pan, place butter. Place the pan with the butter in the oven to melt.

3. While the butter is melting, mix together the flour, sugar, baking powder, and a pinch of salt (if you’re not using salted butter) in a bowl with the milk.

4. Remove the butter from the oven and pour the batter over the top. DO NOT STIR.

5. Combine the remaining cup of sugar with the sliced peaches and spoon over the batter, liquid and all.

6. Bake for about 1 hour until it is golden brown, but check it around 50 min

7. Serve warm, cold, or with ice cream.

Old Fashion Peach Cobbler Recipe
Best Peach Cobbler (with a bread pudding type of texture)


  • 1cup flour
  • 1 cup sugar
  • 4 Tbl melted butter
  • 1 cup milk (add last and slowly)
  • 2 Big Cans of Peaches and Their Syrup
  • Touch of Cinnamon


1. Preheat the oven to 350

2. Mix flour, sugar, butter, and milk in a mixer or bowl. It will be runny.

3. Get a 9×13 Pyrex Pan (Glass Pan) and dump in two big cans of peaches with their syrup.

4. Pour the dough mix on top, sprinkle with a touch of cinnamon, and bake for 60 minutes.

5. Top with Grenadine and serve

Old Fashion Peach Cobbler Recipe
Fresh Peach Cobbler Recipe

Serves 4


For Filling:

  • 6 large peaches, cut into thin wedges
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch

For Biscuit Topping:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 stick cold unsalted butter, cut into small pieces
  • 1/4 cup boiling water


1. Preheat the oven to 425F

2. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in the middle of the oven for 10 minutes.

3. Make topping while peaches bake. Stir together flour, sugar, baking powder, and salt.

4. Blend in butter with your fingertips or a pastry blender until the mixture resembles a coarse meal.

5. Stir in water until just combined.

6. Remove peaches from the oven and drop spoonfuls of topping over them.

7. Bake in the middle of the oven until the topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Recipe source. Prep Time: 25 minutes
Cook Time: 55 minutes
6-8 servings

Old Fashion Peach Cobbler Recipe
Recipe for Peach Cobbler With Bourbon


  • 6-8 peaches, peeled and sliced
  • 1/4 c bourbon (or water or apple juice)
  • 3/4 c sugar, plus extra for dusting
  • 2 Tbsp corn starch
  • 1 tsp cinnamon, ground
  • 1.5 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 16 Tbsp (2 sticks) cold unsalted butter
  • 3/4 c heavy cream, plus extra for brushing


1. Preheat the oven to 375 degrees F

2. In a large bowl, add the peaches, bourbon (or juice), 1/4 cup sugar, cornstarch, and cinnamon, and mix to coat evenly; set aside.

3. Prepare the dumplings. Sift the flour, 1/2 cup sugar, baking powder, and salt in a bowl.

4. Cube 12 tablespoons (1.5 sticks) butter. Add it to the flour mixture and cut it in with a pastry blender or your hands until it looks like coarse bread crumbs.

5. Pour in the cream and mix just until the dough comes together. The dough should be slightly sticky but manageable. Refrigerate.

6. In a 10-inch cast iron skillet, melt the remaining 4 tablespoons of butter over medium-low heat. Add the peaches and cook gently until heated through, about 5 minutes. Alternatively, you can use a large skillet and transfer it to a 13×9 baking pan. Drop the dough by tablespoonfuls over the warm peaches.

7. There can be gaps; the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar. Put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

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