The Best Peach Cobbler Recipe Ever / Easy To Make / Simple Ingredients
There’s something about the smell of a peach cobbler baking in the oven that feels like home.
Warm, buttery, and filled with peaches, this cobbler is the kind of dessert that makes everyone wander into the kitchen to ask, “When will it be ready?”
This is a family favorite recipe that my mother used to make. Peach cobbler is often considered a “peach season” dessert, but let’s be real—who says we should only enjoy it during this time of year and need to use fresh peaches?
I’ve found that this recipe is even better (and easier!) when made with canned peaches.
That means you can whip it up any time of year—whether it’s the middle of September or a chilly winter evening when you’re craving a little comfort food.
And the best part? The smell that fills your house while this bakes is out-of-this-world yummy.
Think warm peaches, a hint of cinnamon, nutmeg and buttery cake topping all mingling together—pure heaven.
Peach Cobbler Ingredients
- 1 Stick Butter (8 TB)
- ¾ cup-1 cup sugar
- 1 cup flour
- 1 ½ tsp baking powder
- ¼ tsp. salt
- ¾ cup milk
- 1 qt. Bottled Peaches or one large can of peaches (about 29 oz.), with juice
Topping (optional but delicious):
- ½ tsp. Cinnamon
- 1/4 tsp. Nutmeg (freshly ground is the magic ingriedient)!
Instructions
If you want to double the recipe (which I do a lot), bake in a 9 x 13 pan.
- Cut the stick of butter into chunks and place it in a square baking dish
- Place the pan in the oven while the oven preheats to 350°F.
- Combine the sugar (1 cup), flour(1 cup), baking powder(1 1/2 tsp.), and milk (1 cup) in a mixing bowl and mix until smooth.
- Pour this batter mixture over the melted butter in your pan. (Don’t stir!)
- Spoon the peaches and juice right on top of the batter. (Resist the urge to stir—the magic of cobbler is that it creates its own crust while baking.)
- Sprinkle the top with cinnamon, ground nutmeg, and sugar if desired.
- Bake for 45–55 minutes, or until golden and bubbly.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got yourself the perfect fall (or anytime!) dessert.
Why You’ll Love This Recipe
- Year-Round Comfort Food – No need to wait for peach season.
- Canned peaches work beautifully.
- Easy, No-Fuss Method – No stirring, no fancy steps—layer and bake.
- The Aroma Alone Is Worth It – Your whole home will smell like peachy, buttery heaven.
- Crowd-Pleaser – Whether serving family, neighbors, or bringing it to a potluck, this cobbler never disappoints.
So the next time you’re craving something cozy and sweet, try this peach cobbler. It’s simple, it’s nostalgic, and it’s guaranteed to make your house smell amazing.
The Best Peach Cobbler Recipe Ever / Easy To Make / Simple Ingredients
Think warm peaches, a hint of cinnamon, nutmeg and buttery cake topping all mingling together—pure heaven.
minutes
45Keep the screen of your device on
Ingredients
1 Stick Butter (8 TB)
¾ cup-1 cup sugar
1 cup flour
1 ½ tsp baking powder
¼ tsp. salt
1 qt. Bottled Peaches or one large can of peaches (about 29 oz.), with juice
- Optional Topping
½ tsp. Cinnamon
1/4 tsp. Nutmeg (freshly ground is much better)!
Instructions
Cut the stick of butter into chunks and place it in a 9x13 baking dish.
Place the pan in the oven while the oven preheats to 350°F.
Combine the sugar (1 cup), flour(1 cup), baking powder(1 1/2 tsp.), and milk (1 cup) in a mixing bowl and mix until smooth.
Pour this batter mixture over the melted butter in your pan. (Don’t stir!)
Spoon the peaches and juice right on top of the batter. (Resist the urge to stir—the magic of cobbler is that it creates its own crust while baking.)
Sprinkle the top with cinnamon, ground nutmeg, and sugar if desired.
Bake for 45–50 minutes, or until golden and bubbly.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got yourself the perfect fall (or anytime!) dessert.
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The Best Peach Cobbler Recipe Ever / Easy To Make / Simple Ingredients
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This marinara sauce recipe is the best tasting, easiest to make, and plate-licking delicious. It only takes 20 minutes to make.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
- Yield6
INGREDIENTS
- 1 (28-ounce) can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- 1 small dried chile or pinch of crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or ¼ teaspoon dried oregano
INSTUCTIONS
Pour the tomatoes into a large bowl and crush them with your hands. (yep, this is the fun part)
Add 1 cup of water to the empty can or bowl to get all the tomato juices. Set aside.
In a large skillet (not a deep pot), heat the olive oil over medium heat. When it’s hot, add the garlic.
.
Once the garlic is sizzling (but not browned), stir in the crushed tomatoes and reserved tomato water.
Add chile or pepper flakes and oregano (if using). Stir.
Place a basil sprig on top of the sauce. Let it wilt in as the sauce simmers.
Cook until the sauce thickens and the oil turns a rich orange/red—about 15 minutes. Taste and adjust salt as needed.
Remove basil and chile before serving.
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