Hey there, fellow bakers! Today, I’m super excited to share with you a recipe that’s sure to become a family favorite—my Easy Peach Cobbler with Canned Peaches. There’s something so comforting about a warm, golden-brown cobbler fresh from the oven, and the best part? It’s incredibly simple to make, even for those new to baking!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for weeknight desserts or special occasions
- Uses canned peaches, making it accessible year-round
- A classic Southern dessert with a homemade touch
- Perfect for beginners and experienced bakers alike
- Can be served warm or at room temperature
Ingredients
Here’s what you’ll need for this simple peach cobbler recipe:
- 1 large can (29 oz) sliced peaches (with about half the syrup reserved)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup milk
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon vanilla extract (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this delicious peach cobbler:
- Preheat your oven to 350°F (175°C).
- Melt the butter in a 9×13-inch baking dish by placing it in the oven while it heats. Remove once melted.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Stir in milk (and vanilla if using) until just combined. Do not overmix.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon the peaches and some of the reserved syrup or juice evenly over the batter. Again, do not stir.
- Sprinkle cinnamon and nutmeg on top if desired.
- Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the crust comes out clean.
- Let it cool for at least 10 minutes before serving.
Pro Tips for Making the Recipe
Here are a few tips to ensure your peach cobbler turns out perfectly:
- Don’t overmix the batter—it should still be slightly lumpy.
- Let the cobbler rest for 10 minutes before serving to allow the juices to set.
- For an extra golden crust, brush the top with a little milk or beaten egg before baking.
How to Serve
This peach cobbler is delicious on its own, but here are a few ideas for serving:
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Drizzle with caramel sauce for an extra indulgent treat.
- Pair it with a fresh green salad for a balanced meal.
Make Ahead and Storage
Here’s how to make this recipe ahead and store it:
- Prepare the batter and store it in the fridge for up to a day before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10-15 minutes to restore crispiness.
Looking for more delicious dessert ideas? Check out my How to Make Tender Coconut Cake: A Step-by-Step Guide or get inspired by these Stunning Harry Potter Cake Decorations You Can Make at Home.
Easy Peach Cobbler with Canned Peaches
Ingredients
- 1 can sliced peaches (29 oz) with about half the syrup reserved
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, melted
- ¾ cup milk
- ½ teaspoon cinnamon optional
- ¼ teaspoon nutmeg optional
- ½ teaspoon vanilla extract optional
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a 9x13-inch baking dish by placing it in the oven while it heats. Remove once melted.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Stir in milk (and vanilla if using) until just combined. Do not overmix.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon the peaches and some of the reserved syrup or juice evenly over the batter. Sprinkle cinnamon and nutmeg on top if desired.
- Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the crust comes out clean.
- Let it cool for at least 10 minutes before serving.