Easy Peach Cobbler with Canned Peaches
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This easy Peach Cobbler with canned peaches is filled with sweet, juicy peaches beneath a buttery, golden cobbler topping. A little vanilla and almond extract give this simple homemade dessert an irresistible flavor that makes it taste like I spent much longer in the kitchen.
I have made this peach cobbler many times, especially when I need an easy dessert for a summer dinner, family gathering, or potluck. Canned peaches let me make it at any time of year without waiting for fresh peaches to be in season. It is one of those dependable recipes that always disappears quickly, especially when I serve it warm with vanilla ice cream.
If you love easy peach desserts, you may also enjoy my Fresh Peach Dump Cake, Easy Peach Crescent Dumplings, and Snickerdoodle Peach Crisp.
Peach Cobbler Ingredients
This old fashioned peach cobbler is made from scratch using canned peaches and a handful of everyday baking ingredients.
- Canned peach slices in syrup: Canned peaches make this recipe quick, convenient, and consistent. Be sure to purchase peaches packed in syrup because some of the syrup is used in the batter. Peaches packed in juice may change the sweetness and consistency of the cobbler.
- Butter: Butter creates the rich, golden edges and buttery flavor throughout the cobbler. I melt it directly in the baking dish to save a step and coat the bottom of the pan.
- All purpose flour: Flour gives the cobbler batter its structure. Measure it by spooning the flour into the measuring cup and leveling the top so the topping does not become too dense.
- Granulated sugar: Sugar sweetens the batter and helps the top become golden as it bakes. I do not recommend reducing it substantially because it also contributes to the texture of the cobbler.
- Baking powder: Baking powder helps the batter rise around the peaches and creates the soft, cake like cobbler topping. Make sure your baking powder is fresh for the best rise.
- Salt: A small amount of salt balances the sweetness and brings out the butter, vanilla, almond, and peach flavors.
- Milk: Milk brings the batter together and gives the cobbler topping a tender texture. Whole milk or 2 percent milk will provide the richest results, but another milk can be used if needed.
- Vanilla extract: Vanilla adds warmth and rounds out the sweetness of the peaches and batter.
- Almond extract: Almond extract enhances the natural peach flavor and makes this cobbler especially delicious. It is potent, so use the amount listed in the recipe. If you cannot use almond extract, it can be omitted, although the finished flavor will be slightly different.
How to Make Peach Cobbler with Canned Peaches
This easy peach cobbler uses a simple layering method. The most important part is to leave the butter, batter, and peaches in separate layers without stirring them together.
- Reserve the syrup from one can of peaches. Drain and discard the liquid from the other two cans.
- Preheat the oven to 350°F.
- Place the butter in a 9 x 13 inch baking dish. Put the dish in the oven while it preheats so the butter can melt.
- In a medium bowl, mix the flour, sugar, baking powder, and salt.
- Stir the milk, reserved peach syrup, vanilla extract, and almond extract into the dry ingredients.
- Carefully remove the baking dish from the oven once the butter has melted.
- Pour the batter over the melted butter in the baking dish. Do not stir the batter and butter together.
- Spoon the peach slices evenly over the top of the batter. Do not stir.
- Bake the cobbler uncovered for 45 minutes to 1 hour, until the top is golden brown and the center is completely baked.
- Allow the cobbler to rest briefly before serving it warm.
Pro Tips for the Best Peach Cobbler
- Do not stir the layers. The batter needs to sit over the melted butter with the peaches spooned on top. As the cobbler bakes, the batter rises around the fruit and forms the topping.
- Use peaches packed in syrup. Since the recipe uses syrup from one can in the batter, peaches packed in juice are not an exact substitute.
- Watch the center of the cobbler. The edges may become golden before the center is finished. The cobbler is ready when the center no longer looks wet or doughy.
- Use a light colored baking dish when possible. A dark metal pan may cause the edges to brown more quickly.
- Let it rest before serving. Allowing the cobbler to sit for 10 to 15 minutes gives the juices time to settle and makes it easier to serve.
- Melt the butter while the oven preheats. This is a trick that works well for me in my kitchen. It saves time, eliminates another dirty dish, and ensures the baking dish is warm when I add the batter.
What to Serve with Peach Cobbler
My favorite way to serve peach cobbler is warm with a generous scoop of vanilla ice cream. The cold ice cream starts to melt into the warm peaches and buttery topping, creating the perfect combination.
You can also serve it with whipped cream or a spoonful of lightly sweetened homemade whipped cream. A small sprinkle of toasted sliced almonds can complement the almond extract, although the cobbler is delicious without any additional toppings.
This easy peach dessert is a wonderful choice for summer cookouts, church gatherings, potlucks, Sunday dinners, and holiday meals. Because it uses canned peaches, it also makes a comforting dessert during fall and winter.
Peach Cobbler Variations
- Add cinnamon: Sprinkle a small amount of cinnamon over the peaches before baking for a warmer, spiced flavor. I prefer the peach, vanilla, and almond flavors as written, but cinnamon is a good option for fall.
- Add nutmeg: A very small pinch of nutmeg can add warmth without covering the peach flavor.
- Add berries: Scatter fresh blueberries or blackberries over the peaches for a mixed fruit cobbler. Keep the amount modest so you do not add too much extra moisture.
- Add pecans: Sprinkle chopped pecans over the top before baking for a little crunch.
- Serve with different ice cream flavors: Try butter pecan, cinnamon, or caramel ice cream instead of vanilla.
How to Store and Reheat Peach Cobbler
Allow the peach cobbler to cool before covering the baking dish or transferring the leftovers to an airtight container. Store it in the refrigerator for up to four days.
Individual servings can be reheated briefly in the microwave. To reheat a larger portion, cover the baking dish and warm it in a 300°F oven until heated through.
The topping will be soft after refrigeration, but reheating the cobbler in the oven will help restore some of its freshly baked texture.
Doesn’t this look delicious?
Frequently Asked Questions
Reserve the syrup from one can of peaches because it is mixed into the cobbler batter. Drain and discard the liquid from the other two cans. The peach slices from all three cans are added to the cobbler.
Use canned peach slices packed in syrup for this particular recipe. The syrup contributes sweetness, peach flavor, and liquid to the batter. Peaches packed in juice are not an exact substitute and may produce different results.
The batter rises as the cobbler bakes and surrounds the peaches, creating a soft, golden topping. This is why the batter and peaches should not be stirred together.
The fruit portion should be juicy, and the cobbler topping should be soft and tender. However, the center should not contain raw or wet batter. Continue baking until the top is golden and the center appears fully baked.
Peach cobbler is best when it is freshly baked, but it can be made earlier in the day and reheated before serving. Warm it in a 300°F oven until heated through.
Leftover peach cobbler should be covered and refrigerated. It will keep well for up to four days.
Fresh peaches are not an exact substitution in this recipe because the batter uses syrup from the canned peaches. A fresh peach version would require additional liquid and possibly adjustments to the sugar, so I recommend making the recipe with canned peaches as written.
This easy Peach Cobbler with canned peaches is one of those simple desserts I know I can count on. I hope you will try it the next time you need a warm, comforting dessert, and please leave a comment to let me know how it turned out for you!
Easy Peach Cobbler
Ingredients
- 3 cans (15 oz each) peach slices in syrup
- ½ cup butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- ½ tsp almond extract
Directions
- Preheat the oven to 350°F. Place the butter in a 9 x 13-inch baking dish and put the dish in the oven while it preheats. Remove the dish once the butter is completely melted.
- Reserve the syrup from one can of peaches. Drain and discard the liquid from the remaining two cans.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, reserved peach syrup, vanilla extract, and almond extract. Stir just until combined. The batter will be fairly thin.
- Pour the batter evenly over the melted butter. Do not stir.
- Arrange the drained peach slices evenly over the batter. Do not stir the peaches into the batter. The batter will rise around the fruit as the cobbler bakes.
- Bake uncovered for 45 minutes to 1 hour, or until the top is deeply golden brown, the edges are bubbling, and the center no longer looks wet or doughy.
- Let the peach cobbler rest for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Do not stir the layers. This is what produces the buttery, golden cobbler topping.
- Watch the center. The edges may brown before the middle is completely baked.
- Use peaches packed in syrup. Peaches packed in juice will change the sweetness and possibly the consistency.
- Storage: Refrigerate leftovers in an airtight container for up to four days.
- Reheating: Warm individual servings in the microwave or reheat the baking dish, covered, at 300°F.
- Make ahead: It is best freshly baked, but it can be baked earlier in the day and gently rewarmed before serving.
Nutrition Facts
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