One of our most popular recipes has been Mormon Peach Cobbler. It calls for canned peaches—which is okay, but not if you have fresh peaches. So we’ve updated this recipe using fresh peaches.

About the Old-Fashioned Peach Cobbler

The old-fashioned peach cobbler got its name from a biscuit topping resembling cobblestones, but over the years, cobblers have become more cake-like.

This cobbler is a great way to showcase your fresh peaches in a delicious summertime treat. The sweet peaches, cinnamon, nutmeg, and a touch of pineapple juice combine in a way under the buttery biscuit-like topping that is just divine. This recipe is sure to impress.

Got more summer fruits you want to show off and use up in fabulous desserts? The summertime fun doesn’t have to end here. Get more ways to use your summer fruits and a free skillet cobbler mix to keep the fun going. Just tell us where to send it.

Keep reading below for the peach cobbler recipe.

Old Fashioned Peach Cobbler Filling Old Fashioned Peach Cobbler Topping Old Fashioned Peach Cobbler Filling


  • 3/4 cup pineapple or other juice
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 cups ripe peaches, peeled and sliced


  1. Pour the juice into a saucepan.  Add the sugar, cornstarch, and spices.  Stir until smooth. 
  2. Heat until bubbly, stirring as needed. The syrup should thicken to a slurry. 
  3. Put the peaches in a small casserole dish and pour the slurry over the top.
Old Fashioned Peach Cobbler Topping


  • 1 egg
  • 1/3 cup milk
  • 4 tablespoons butter, melted
  • 1 cup flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, whisk the butter, milk, and egg together. Add the sugar and stir.
  3. Combine the dry ingredients and add them to the liquid mixture. Stir until well combined.
  4. Spoon over the peach mixture so that the fruit is covered.
  5. Bake for 45 minutes or until the top is a golden brown.

Serving suggestions: Serve hot or cold. We prefer it hot with vanilla ice cream or cold milk.

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(Updated from May 24, 2014)

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