A Little Story Before You Bake
This old-fashioned peach cobbler is a childhood dessert for me. Each summer, peach cobbler was baked at least once. My grandmother did, then my mother. No one has ever written down the recipe, but all family women knew it by heart.

The old blue casserole appeared in the oven, and the edges began to boil syrup. Our whole kitchen smelled like butter, cinnamon, and peaches. We always said we would let it cool. As a result, no one had that patience. This classic peach cobbler took me there. Such a savory southern dessert that you can make from what is now in your kitchen.

Shopping List

Here’s everything you’d need if you were starting from zero:

• Large can of sliced peaches
• Bisquick baking mix
• Milk
• Ground nutmeg
• Cinnamon
• Butter
• White sugar
• Vanilla ice cream (optional, but encouraged)
• Honestly, this whole thing costs just a few dollars and makes enough to feed a small crowd—or yourself over three quiet evenings.

Prep Time, Cook Time, Servings

• Prep Time: 10 minutes
• Cook Time: 45–60 minutes
• Total Time: About 1 hour
• Servings: 6 to 8

Ingredients You’ll Need for This Old-Fashioned Peach Cobbler

You don’t need anything complicated here—just pantry basics and a can of peaches. That’s part of what makes this recipe so timeless.

You’ll Need:

• 1 cup Bisquick mix
• 1 cup milk
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ cup melted butter
• 1 cup sugar
• 1 large can sliced peaches, drained

If you’ve got fresh peaches, use them! Slice about 4 cups, sprinkle with sugar, and you’re golden. But canned works perfectly fine—that’s the beauty of old-fashioned recipes; they’re forgiving.

How To Make It (No Fuss)

Step 1: Preheat and Grab That Dish

Set your oven to 375°F.

Grab an 8×8 baking dish. You don’t need to grease it. The butter in the batter takes care of that.

Step 2: Make the Crust

In the baking dish itself (yes, you can stir right in it), combine:

• 1 cup Bisquick
• 1 cup milk
• ½ tsp each nutmeg and cinnamon

Mix it together until you get a smooth batter. The batter should be neither runny nor stiff, but rather pourable. Stir in the melted butter and let it swirl in. It’ll look a little odd. That’s okay. Trust it.

Step 3: Prep the Peaches

In a separate bowl, combine the drained peach slices with the sugar. Stir gently so the peaches don’t fall apart too much.

Spoon that mixture over the batter. Don’t mix it in—just drop them right on top.

As the batter bakes, it will rise around the peaches, forming a soft, cakey cobbler layer with small golden edges. It’s not a mistake. It’s precisely what it should do.

Step 4: Bake

Place the dish in the oven and bake for 45 minutes to 1 hour, or until the top is a rich golden brown.

The edges will darken more quickly, and the center should remain stable andnot jiggly. Let it sit for about 10 minutes before scooping.

Top with a scoop of vanilla ice cream if you want to do it right.

(You do.)

Why This Old-Fashioned Recipe Works

This old-fashioned peach cobbler strikes the perfect balance—buttery edges, juicy peaches, and a soft, golden crust that tastes like it came straight from Grandma’s oven.

It’s foolproof because of the layering method. The batter rises as it bakes, creating texture and structure all by itself. No complicated steps, no pastry to roll. Just mix, pour, and bake.

It’s the kind of dessert that doesn’t need perfection—even if it bubbles over a little or browns unevenly, it still looks beautiful and tastes even better.

The Southern Method

Southern bakers layer ingredients in a special way. Butter first, then batter, then peaches.

As it bakes, the batter rises around the fruit. The result is a soft center with crisp edges. That texture is what makes it a true old-fashioned peach cobbler.

What Makes This “Old-Fashioned”

This dessert keeps things simple. No mixer. No pie crust. There are no intricate procedures involved.

That’s what makes it old-fashioned. It’s the kind of recipe passed down through families, often written on a scrap of paper or remembered from watching someone else do it.

Butter melts into every bite. The peaches stay soft and sweet. The crust forms all on its own while baking. It’s home cooking at its easiest and best.

Tips & Tricks for the Best Peach Cobbler

Over the years, I’ve made a few small tweaks to get it just right. Nothing fancy, but worth knowing.

• Don’t overmix. Stir the batter gently; you want it smooth, not overworked.

• Use salted butter. It brings out the sweetness of the peaches.

• Fresh peaches? Peel and slice them, then sprinkle a little extra sugar since they’re less syrupy than canned.

• Serve warm. That buttery crust firms up as it cools, so warm is the sweet spot.

• Vanilla ice cream or nothing. Trust me on this one.

Oh—and don’t worry if the peach layer looks too wet at first. That syrupy fruit juice thickens in the oven.

Choosing the Right Peaches

If you’re using fresh peaches, go for ones that smell like summer—soft but not mushy. If they’re too firm, they won’t release enough juice; too soft, and they’ll melt into the batter.

Canned peaches are the shortcut heroes here. Drain them well, or your cobbler may turn out soggy. You can even save a bit of the syrup to drizzle over the baked cobbler for extra shine.

Crust or No Crust? Here’s the Southern Secret

Every southern family has its opinion—some say a cobbler isn’t a cobbler unless it’s got that biscuit topping. Others prefer a softer, cake-like texture (that’s this one).

This recipe’s charm is the batter-first method. The butter melts at the bottom, the batter bakes up around the fruit, and what you get is half cake, half pie—a golden, buttery dream that’s crisp on top and custardy underneath.

What To Serve It With

The obvious choice? Vanilla ice cream.

But whipped cream works, too. Or even just a dusting of powdered sugar if you’re keeping things simple.

Pair it with coffee, or better yet, sweet tea.

Sit down while it’s still warm, and let it cool on the plate in real time. You’ll notice the edges firm up into something just between a cake and a biscuit. That’s when it’s best.

Frequently Asked Questions About Old-Fashioned Peach Cobbler

1. What makes this recipe an old-fashioned peach cobbler?

Old-fashioned peach cobbler keeps things simple. It uses a light batter, butter, and peaches instead of pie crust. The batter rises around the fruit as it bakes, creating a golden, soft crust that tastes homemade.

2. Can I use canned peaches for old-fashioned peach cobbler?

Yes. Drain them well before baking so the filling isn’t too runny. Canned peaches save time and still taste rich and sweet in this recipe.

3. How can I make my old-fashioned peach cobbler thicker?

If you like a thicker filling, mix one tablespoon of cornstarch into the peaches before baking. Also, avoid adding too much syrup from the can.

4. What size dish works best for baking old-fashioned peach cobbler?

A 9×13-inch glass or ceramic dish works best. It bakes evenly and gives the crust a nice golden color.

5. How do I know when my old-fashioned peach cobbler is done?

The crust should look golden brown, and the peach filling should bubble around the edges. A toothpick inserted in the center should come out clean.

6. Can I make old-fashioned peach cobbler ahead of time?

Yes. Bake it a day early, cool it, and store it covered in the refrigerator. Reheat at 325°F before serving.

7. What’s the best way to serve old-fashioned peach cobbler?

Serve it warm with vanilla ice cream or whipped cream. The contrast between the hot cobbler and cold ice cream makes it even better.

8. How long does old-fashioned peach cobbler last?

It lasts up to three days in the fridge. Cover it tightly to keep the crust soft and the peaches juicy.

9. Can I freeze old-fashioned peach cobbler?

Yes. Let it cool completely, then freeze in individual portions. Thaw and warm in the oven when ready to serve.

10. Can I make this old-fashioned peach cobbler gluten-free?

Yes. Use a gluten-free Bisquick mix or another gluten-free baking blend. The flavor and texture will stay close to the original.

11. What if I don’t have Bisquick?

You can make a quick substitute:

• 1 cup flour
• 1½ tsp baking powder
• ¼ tsp salt
• 1 tbsp butter (cut in)

Nutrition Information:

• Serving Size: 1 serving
• Calories: 320
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 270mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 3g

This classic peach cobbler recipe brought back memories of my grandma’s baking. The flavors were spot on, and it was so easy to make. Definitely a keeper! – Amy

With its simple ingredients and delicious taste, this Old-Fashioned Peach Cobbler is a timeless dessert that will have everyone asking for seconds. Please remember to pin this recipe for later and share it with your friends and family!

You could dress this cobbler up.

Add toasted pecans, swirl in caramel, and bake it in ramekins with fancy plates.

But honestly? It doesn’t need it.

It’s humble. Uncomplicated. The kind of thing that makes you pause when you taste it—not because it’s flashy, but because it feels like home.

Keep this old-fashioned peach cobbler recipe close.

It’s not the kind of thing you make every day… but maybe it should be.