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If you love fresh, juicy peaches, then this recipe for Easy Dump Peach Cobbler is perfect for you! You’ll never want to make it any other way!
Easy Dump Peach Cobbler
Nothing makes me happier than getting fresh peaches in June and July! That’s the only time our family eats peaches each year. After having them fresh from the tree, we just can’t buy them from the store anymore!
I remember the first time I had homegrown peaches from our own peach trees… it was like a whole new fruit! It was SO fresh and delicious! However, before I had ever had fresh peaches, I still loved the flavor of the store-bought or frozen variety.
So, that being said, you can use canned or frozen (thaw them first) peaches if you want, but if you can get your hands on some locally grown peaches, do it! I say the same for my Old Fashioned Peach Dumplings too (P.S. You should definitely make those – wow, they’re good!!!)
Dump Peach Cobbler VIDEO
If you’re like me and having a visual example helps, this video recipe is exactly what you need! Give it a watch and you’ll see that this dump peach cobbler recipe is SO simple to pull together!
How to Make Dump Peach Cobbler
Here’s a breakdown of the steps for making this easy peach cobbler with a little more detail than the video above.
- Prep – Peel and slice 7-8 peaches. You can blanch them by boiling water and dipping the peaches in for about 30 seconds before placing them in ice water. This lets the peel come off easily. If you want to skip that, you can just peel them without that step!
- Coat – Cover them in cinnamon and sugar and set aside.
- Make the Base – Melt the butter and pour it in the bottom of your baking pan. Mix all the batter ingredients together until smooth and pour it on top of the butter.
- Layer – Spoon the peaches on top of the batter. You don’t need to mix anything, just spoon the peaches onto the batter mix and then you’re done!
- Bake – Heat the oven to 375°F and bake for 45 mins, or until the edges start to pull away from the pan and turn golden brown.
TIP: Your slices should be very thin. And remember, once you’ve peeled and sliced them, you’ve done the hardest parts of this peach cobbler!
This is what the peach cobbler will look like right before it goes into the oven. I know it looks like a mess, but it turns out beautifully. I’ve been making this recipe for years, and every time it looks like this, and every time I wonder if it will turn out right, and every time it does.
Even More Delicious Desserts
Whether you need a quick summer dessert, or you’re just craving something easy, these next recipes will do the trick!
Doesn’t this peach cobbler look amazing? I can’t wait to make it again! Make summer official with this dump peach cobbler recipe in your oven tonight!
Easy Dump Peach Cobbler
Video
Ingredients
For the Filling
- 3 lbs fresh peaches peeled and sliced
- 6 tablespoons sugar
- 1 teaspoon cinnamon
For the Crust:
- 1 cup butter melted
- 2 cups sugar
- 2 cups flour
- 2 cups milk
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 4 teaspoons baking powder
Instructions
- Preheat your oven to 375.
- Peel your peaches. Use a paring knife to slice then into thin slices, then remove the slices from the peach pit.
- Place the peach slices in a large bowl, and toss them with the 6 tablespoons of sugar, and one teaspoon of cinnamon. Set the bowl aside for later.
- Dump the melted butter into a 9×13 cake pan.
- In a large bowl, combine the sugar, flour, salt, and baking powder until the dry ingredients are combined.
- Add the milk and vanilla, and mix with a fork or a whisk until the batter is relatively smooth (there will be some lumps)
- Pour the batter into the 9×13 pan (you don't need to mix it into the butter). Dump the peaches over the top of the batter.
- Bake at 375°F for 45 minutes.
- The top will be golden brown, and the edges of the cake will begin to pull away from the pan. The middle will still seem jiggly.
- Serve warm with vanilla ice cream.
Notes
- You can use frozen (thawed) or canned peaches for this recipe, but the taste and texture will be different than when fresh are used.
- This is best served the day off, fresh from the oven, so make it right before serving your guests.
Nutrition
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Can you make this ahead and freeze? If so, what is the best method for doing that?
can i use caned peaches.
I think the liquid ratio might be off. I’ve not experimented with them before, but I will soon! If you do – let me know what you did and how it turned out!
Why is my batter under cooked especially in the center taste doughy
Not sure, Bob! There could be a few things. The best way to make sure it’s cooked all the way, like I mentioned in the recipe, is for the edges to turn golden brown and to start pulling away from the edge of the pan. Otherwise, just make sure your oven is totally pre-heated before cooking.
I have a variation of this recipe. It says to cook the peaches in a saucepan until they are softened – before pouring into the batter. It also says to melt the butter in the 9×13 pan, then pour the batter in the hot buttered pan. But it still tastes amazing however you do it!
I’m glad I don’t have to cook the peaches before putting it in the batter for this recipe – haha! I love how “dump and go” this one is. You’re absolutely right! They do taste amazing however you do it!
For easy peach peeling, bring a pot of water to a boil. Drop the peaches in for just a few minutes. The skins will loosen and pull of easily!
I’ll have to try that next time! Thanks!