Appalachian Food

Granny’s Peach Cobbler

Granny's peach cobbler

Granny’s recipe for peach cobbler-or any type of cobbler for that matter-couldn’t be easier. You need about a quart of fresh or canned peaches-and the rest of the ingredieants are sure to be found sitting on your kitchen shelves.

Cook peaches with one cup of water and 1/2 cup sugar for about 30 minutes if you’re using fresh peaches-not quite so long if you’re using canned peaches.

Once peaches are cooked preheat oven to 350 degrees.

Easy peach cobbler

Place 1/2 cup butter in a 9 X 13 baking dish and place it in the heating oven until the butter is melted.

Old fashioned cobbler

Wisk up a batter of: 1 cup plain flour, 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon salt, 3/4 cup milk. Pour batter over melted butter-but don’t stir it.

Best peach cobbler

Pour peaches over batter-but don’t stir. Bake for 50 minutes-or till golden brown on top.

Peach cobbler

Perfect with a scoop of vanilla or chocolate ice cream-perfect with a glass of cold milk-perfect for breakfast or lunch.




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  • Reply
    Kenny Doc White
    September 21, 2019 at 7:06 pm

    This looks and sounds very good. However this doesn’t sound or look much like the cobblers that my mother and grandmothers made out of peaches, strawberries, cherries, blackberries, or even rhubarb. I don’t have a recipe but I don’t remember them precooking their fruit beforehand but they did add sugar (especially to rhubarb) then they made up what was essentially biscuit dough that they rolled out then cut up or tore up into pieces and placed on top of their fruit which was resting in a plain aluminum cobbler pan. That’s what they called it. It looked like a miniature dishpan and was about 3 or 4 inches deep and about 9 inches across. Sort of like a very deep pan for cake layers. Then cook until the crust or dumplings as I liked to think of them began to brown where they peeped out of the fruit. I never had it with ice cream but it was delicious.

  • Reply
    August 6, 2015 at 7:24 pm

    Jonelle-thank you for the comment! It doesnt matter if you use home canned or store bought peaches. And yes add the juice of the peaches in too. I recently posted the recipe again-you can see it here:

  • Reply
    jonelle ives
    August 6, 2015 at 3:14 pm

    I found this recipe today and wonder, when you say “canned peaches”, do you mean home- or -commercially canned…or maybe it doesn’t matter? Does one use the juice of the peaches in addition to the water/sugar mixture when cooking them? Thanks.

  • Reply
    Betsy Scott
    October 14, 2012 at 3:00 pm

    Making two of these today – one for Book Club tomorrow night and one for work tomorrow. This is the recipe my mom and grandma always made and I lost my copy in a move a few years ago. So happy to see this!! Of course my grandma is from the Appalachian Mountains of North Georgia (Morganton / Dial area) so I’m not surprised to see it here!

  • Reply
    September 25, 2012 at 1:05 pm

    I just found your site yesterday and I made this last night! I added a splash of vanilla to the batter. My family loved it! Thanks so much for sharing.

  • Reply
    September 23, 2012 at 1:20 am

    Oh, I like this recipe! It’s like one I used to have that I lost. I think I’ll make cobbler tomorrow. I’ve been hankering for something sweet all week and that just sounds like it would be perfect. Thank you for sharing.

  • Reply
    September 19, 2012 at 11:59 am

    Perfect recipe and the one that my mother used so many years ago.
    Thanks for sharing!

  • Reply
    September 18, 2012 at 5:56 pm

    yumm! think i’ll fix some tonite! we call this cupa cupa cupa (cause everything is a cup – sugar, flour and milk). you can use fresh or frozen strawberries and it tastes just like cooked strawberry jam – that is my favorite! xoxo

  • Reply
    Mike McLain
    September 18, 2012 at 4:11 pm

    This is almost exactly the same recipe that my 89-year-old Dad’s 80-year-old lady friend gave us last year and it is WONDERFUL and so easy to make. Got me drooling just thinking about it.

  • Reply
    September 18, 2012 at 1:58 pm

    I’ve made this recipe for cobbler many times. Using self-rising flour or plain flour both work. I also have substitued the Splenda that comes in the measuring bag as a portion of the sugar..
    My favorite way is put the blackberries or peaches over the mixture, (I usually use only 1/2 cup of sugar) then pour in the fruit..expecially if the fruit is real ripe and sweet…Then I dot the top with a portion of the stick of butter, I saved..Sprinkle part of the reserved sugar on top too…It rises pretty quick in my oven, so the sugar crytallizes on top of the crust somewhat..
    I have pondered cooking sweet potatoes til tender and smash a bit…add to the mixture..then dotting marshmellows in or on top..I might try it one time..Then I would have to add chopped pecans too..then dot with butter…Lawdy, the calories…
    Thanks Tipper,

  • Reply
    September 18, 2012 at 1:33 pm

    I have made it with Splenda & also the stevia sweetener. It works & is pretty good–half sweetener & half sugar works better.

  • Reply
    Lonnie Dockery
    September 18, 2012 at 1:19 pm

    That sure sounds good. I wonder…is there some way to set up an automatic “notification” when YOU try these recipes? That way I would be sure not to fix the things I don’t like! I’ll write this down just in case that won’t work,lol! Thanks!

  • Reply
    September 18, 2012 at 1:01 pm

    I woke up hungry this morning. Some of this would have been wonderful with my coffee.

  • Reply
    Tim Hassell
    September 18, 2012 at 12:02 pm

    Can you do anything to a peach that would make it taste bad? But this recipe looks like it would show peaches to their best advantage—-I’m heatin’ the oven now.

  • Reply
    September 18, 2012 at 11:14 am

    Peach is my favorite cobler and
    I wrote this receipe down also.
    When I make an apple pie, I just
    got to have that scoop of vanilla
    ice cream. There’s just something
    about hot and cold together for
    the moment. Thanks for the receipe…Ken

  • Reply
    Shirley Owens
    September 18, 2012 at 11:12 am

    I’ve made Granny’s recipe so many times I’ve lost count. One of the best I remember was when I had a few peaches and blackberries mixed together. I got rave reviews on that one. I’m practicing making my crust by rolling it out and putting it on the bottom and top. But Granny’s Recipe is definitely the one I use the most. Anybody ever make one using Splenda?

  • Reply
    Mrs. K
    September 18, 2012 at 10:51 am

    We love peach cobbler! Will give this recipe a try, sounds so easy an delicious.
    Ed – real butter is always better, isn’t it?

  • Reply
    Sallie Miller Covolo
    September 18, 2012 at 10:43 am

    I could almost taste it..Thanks for the recipe.

  • Reply
    Ethelene Jones
    September 18, 2012 at 10:14 am

    A long time ago I found this same “easy fruit or berry cobbler” recipe which could be remembered by 1 of each ingredient:
    1 stick margarine, melted
    1 cup sugar
    1 cup self-rising flouw
    1 cup milk.
    Stir all together and pour over one quart of canned fruit (or fresh fruit to which 1 cup of water had been added).
    Bake for 1 hour in preheated 350 degree oven.
    Delicious, quick, and easily-remembered when the cook is in a rush for a good dessert!

  • Reply
    Kimberly Burnette
    September 18, 2012 at 9:59 am

    HMmmmmmmm! I am starving for peach cobbler now!!!
    One of my favorite is blackberry cobbler!

  • Reply
    Mary Shipman
    September 18, 2012 at 9:51 am

    Love it! I wrote about peach cobbler this week too.
    My niece was here, she made it from our ‘granny recipe’.
    Ours is layered with a pie type crust, Niece Aisha dubbed it ‘peach lasagna’!
    It was great alone and with ice cream too.

  • Reply
    September 18, 2012 at 9:46 am

    Shame on me! Thanks so much to Granny too!

  • Reply
    September 18, 2012 at 9:45 am

    Thanks Tipper! Another great BP recipe to add to our box!

  • Reply
    Melissa P (misplaced Southerner)
    September 18, 2012 at 9:26 am

    Oh, YUMMMM! Our Michigan peach crop took a huge hit this year (as did apples and cherries), but there are still a few to be found. I’m going to have to get some and try this out!

  • Reply
    September 18, 2012 at 8:49 am

    That recipe is like the one I call Lazy Man Cobbler. I use self-rising flour and never cook the canned peaches. It doesn’t look like you used the syrup as I do. Maybe I will have to tweak the recipe so mine will look as good as yours.

  • Reply
    September 18, 2012 at 8:41 am

    Peach cobbler is one of my favorite things and yours looks really good. I make mine a little differently – I put about a cup of sugar over my sliced fresh peaches, let it set while I make my batter. They cook up nicely while the cobbler bakes and it saves a little time.

  • Reply
    September 18, 2012 at 8:20 am

    Thank you Tipper, this looks exactly like the cobbler my Nanny would make. I remember helping her and really remember the don’t stir, LOL.. My Pop got his love of cooking from his mamma (my Nanny) he passed this love to my brother and I. Both of my sons love to cook, can’t wait to send them this recipe!! (they know your blog, but both work such long hours, hard for them to read very often)

  • Reply
    September 18, 2012 at 8:06 am

    I have baked Granny’s cobbler the lazy way. Granny’s makes a much better presentation and no doubt is more tasty. By keeping a supply of canned fruit pie fillings on hand, I can whip up a cobbler in no time in the Winter. I use 1 cup self- rising flour, 1 cup milk, and 1 cup sugar. This is indeed a very old recipe dating back to my Grandmother’s time.

  • Reply
    Joe Mode
    September 18, 2012 at 7:58 am

    Yummmmm! Love peach cobbler more than all cobblers combined.

  • Reply
    Ed Ammons
    September 18, 2012 at 7:44 am

    Question: When you say butter do you mean butter? Like from a cow’s utter butter? Or could one use the other stuff that’s made to look like butter and claimed to taste like butter but is made in a factory from who knows what? And costs just as much or more? And can sit out on the kitchen counter for days and not draw insects?
    My wife used to make something like that. The batter would rise up and over the fruit and make a crust on top. I forget what she called it. I didn’t eat it much because she used the plastic stuff in place of butter. She didn’t like the thought of where butter comes from. She don’t cook much anymore.
    Idea: I’ll bet you could spread Parkay on your wood siding to keep the bumblebees from boring holes in it.

  • Reply
    September 18, 2012 at 7:44 am

    Thanks for the recipe Tipper. Perfect is the right word for peach cobbler. When I was a child, Mary Louise used to make a cobbler for Friday night supper every week. She also could make the best fried chicken to date. I surely do miss her. 🙂

  • Reply
    Janet Smart
    September 18, 2012 at 7:33 am

    This was an easy-to-make a cobbler when I was growing up. We used the same proportions, though, except for the butter. A cup of everything or if making a larger one – 1 1/2 cups or 2 cups of everything. Yum!

  • Reply
    Canned Quilter
    September 18, 2012 at 7:32 am

    Yum! Looks super simple : )

  • Reply
    Miss Cindy
    September 18, 2012 at 7:14 am

    Yes, that’s a wonderful, but easy, cobbler. I used to make it a very long time ago but then I forgot all about it until this very day.
    I got the recipe from one of my aunts.
    I’m gonna write this one down so I’ll not forget it again.
    Tipper, some of those old recipes are the very best!

  • Reply
    September 18, 2012 at 6:59 am

    I’ve baked cobblers like this forever. They are easy and soooo good. Wish i had some of it now to go with this coffee.

  • Reply
    September 18, 2012 at 6:28 am

    Oh, man.

  • Reply
    Sheryl Paul
    September 18, 2012 at 6:16 am

    I’m going to the fruit stand and getting peaches today!

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