Easy Peach Cobbler Using Canned Peaches
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
This delicious Southern peach cobbler using canned peaches is an easy recipe that makes the perfect dessert for any night of the week!
Peach cobbler is a classic southern dessert that is perfect served with a scoop of vanilla ice cream. Using canned peaches makes this recipe incredibly easy and quick to prepare, without compromising on flavor.
Whether you’re an experienced baker or a novice in the kitchen, this dump-and-bake peach cobbler recipe is perfect for you. It’s just a very simple batter and sweetened peaches poured together in a hot pan and baked until the cobbler is bubbling and the batter has turned into the delicious, sweet crust that soaks up that peach syrup. Add a scoop of vanilla ice cream, and you’ll be in heaven.
The Basics of Peach Cobbler
What is Peach Cobbler?
Peach cobbler is a traditional dessert made with a fruit filling and a biscuit-like topping. It’s baked until the top is golden and crispy while the fruit filling bubbles up, creating a delightful contrast in textures.
Why Use Canned Peaches?
Using canned peaches means you can make peach cobbler any time of year without worrying if peaches are in season. It is convenient, requires less preparation, and they are consistently sweet and juicy.
Ingredients You’ll Need
- Unsalted butter – You’ll be adding salt later so make sure to use unsalted butter.
- All-purpose flour – This is the base of your batter.
- Baking powder – A little of this makes the batter rise and envelope the peaches as the cobbler bakes.
- Salt – A pinch of salt enhances the flavors in a sweet dish like this.
- Sugar – You’ll use a blend of brown sugar and granulated white sugar to sweeten the cobbler.
- Whole Milk – We recommend whole milk for the richest flavor but you can use 2% or even 1% if that’s all you have on hand.
- Vanilla extract – Vanilla extract boosts the flavor of any dessert!
- Cornstarch – This is the thickener for the peach juices. Just a little mixed with water makes all the difference.
- Canned Peaches in heavy syrup – These are the star of the show. Make sure you purchase the ones in heavy syrup to give you the sweetest flavor and the most juices.
- Cinnamon – This warm spice pairs beautifully with the peaches and really adds a great flavor to the dish.
Love cobbler? Try our recipe for Grandma’s Blackberry Cobbler too!
How to Make Peach Cobbler with Canned Peaches
- Prepare pan. Cut butter into approximately 6 slices and lay them in the bottom of a deep (at least 3 inches deep) 11×7 inch baking dish or a standard 9×13 inch baking dish.
- Preheat oven. Place the dish in the oven and set to preheat to 350 degrees F. If the oven finishes preheating before you have the remaining ingredients prepared you can remove the dish from the oven until you are ready to use.
- Dry ingredients. While the oven preheats make your batter. Combine all-purpose flour, baking powder, salt, sugar, and brown sugar in a large bowl and whisk together until well combined. Make sure there are no chunks of brown sugar.
- Make batter. Slowly pour the milk into the dry ingredients whisking as you go to keep it from clumping. Add the vanilla extract and whisk until the batter is smooth.
- Make a slurry. In a small bowl or ramekin combine the water and cornstarch and whisk together with a fork or spoon until well blended. This is called a slurry and it will help thicken the filling as the cobbler bakes.
- Make peach filling. Pour the peaches along with their juice into a separate large bowl and add the brown sugar, granulated sugar, and cinnamon. Pour in the cornstarch slurry into the peaches and stir everything together.
- Layer batter. Pour the batter into the hot baking dish with the melted butter. Try to ensure you pour it so that it covers the whole bottom of the dish. DO NOT stir together with the butter. You can use a spoon to gently move the batter around if you need to push it into the corner but do not mix together.
- Layer the peaches. Spoon the peaches and juice over the batter with a large spoon. Make sure to evenly distribute them. Do not stir together with the butter and batter. Optional: Sprinkle a little extra cinnamon over the top of the cobbler.
- Bake. Place the baking dish on a foil-lined baking sheet just in case the cobbler bubbles over as it bakes. Bake for 45 minutes or until golden brown on top and bubbling.
- Cool and serve. Once baked remove from oven and let rest for 20 minutes. Serve warm.
My goal was to make peach cobbler as good as the one at Mission BBQ. Have you had it? It’s AMAZING, and after lots of testing, I finally got it. This recipe for peach cobbler is even better!
How to Store and Reheat
Refrigerator Storage:
- Cool Completely: Allow the peach cobbler to cool completely at room temperature after baking.
- Cover: Once cooled, cover the cobbler tightly with plastic wrap or transfer it to an airtight container.
- Refrigerate: Store the covered cobbler in the refrigerator for up to 5 days.
- Reheat: To reheat, place individual portions in the microwave for 30-60 seconds, or warm the entire cobbler in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
Freezer Storage:
- Cool Completely: Let the cobbler cool completely after baking.
- Wrap: Cover the cobbler tightly with plastic wrap and then with aluminum foil, or place it in an airtight, freezer-safe container.
- Freeze: Store the cobbler in the freezer for up to 3 months.
- Thaw and Reheat: When ready to eat, thaw the cobbler in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through and the topping is crispy.
More Classic Southern Recipes
If you loved this Southern peach cobbler made with canned peaches for dessert, why not serve a few of our favorite Southern dishes for dinner? This cobbler would be a perfect addition to St Louis-style ribs with a side of baked beans, homemade coleslaw, and some classic southern cornbread or hushpuppies.
Easy Peach Cobbler Using Canned Peaches
Ingredients
Batter
- 1/2 cup Unsalted butter
- 1 cup All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Brown sugar
- 1/2 cup Granulated white sugar
- 1 cup Whole Milk
- 1 teaspoon Vanilla extract
Peaches
- 1 tablespoon Water
- 1 tablespoon Cornstarch
- 29 ounces Canned Peaches in heavy syrup
- ½ cup Brown sugar
- ½ cup Granulated white sugar
- 1 teaspoon Cinnamon, plus more to sprinkle on top
- ⅛ teaspoon Salt
Instructions
- Cut butter into approximately 6 slices and lay them in the bottom of a deep 11×7 inch baking dish or a 9×13 inch baking dish.
- Place the dish in the oven and set to preheat to 350 degrees F. If the oven finishes preheating before you have the remaining ingredients prepared you can remove the dish from the oven until you are ready to use.
- While the oven preheats make your batter. Combine all-purpose flour, baking powder, salt, sugar, and brown sugar in a large bowl and whisk together until well combined. Make sure there are no chunks of brown sugar.
- Slowly pour the milk into the dry ingredients whisking as you go to keep it from clumping. Add the vanilla extract and whisk until the batter is smooth.
- In a small bowl or ramekin combine the water and cornstarch and whisk together with a fork or spoon until well blended. This is called a slurry.
- Pour the peaches along with their juice into a separate large bowl and add the brown sugar, granulated sugar, and cinnamon. Pour in the cornstarch slurry into the peaches and stir everything together.
- Pour the batter into the hot baking dish with the melted butter. Try to ensure you pour it so that it covers the whole bottom of the dish. DO NOT stir together with the butter.
- Spoon the peaches and juice over the batter with a large spoon. Make sure to evenly distribute them. Do not stir together with the butter and batter.
- Optional: Sprinkle a little extra cinnamon over the top of the cobbler.
- Place the baking dish on a foil-lined baking sheet just in case the cobbler bubbles over as it bakes. Bake for 45 minutes or until golden brown on top and bubbling.
- Once baked remove from oven and let rest for 20 minutes.
- Serve warm.
Nutrition
