Easy peach cobbler with canned peaches is one of the best last-minute desserts when you want something warm, simple, and crowd-pleasing. It uses pantry staples and canned peaches, so you can make it any time of year without waiting on fresh fruit.
A No-Fuss Peach Cobbler That's Easy to Make Anytime
This is the kind of dessert that works when you need something dependable and easy, but still want it to feel homemade. Canned peaches make it especially convenient because they're already soft, sweet, and ready to use, which means you can get that classic peach cobbler texture without a lot of prep.
It's a great recipe for family dinners, potlucks, holidays, or those evenings when you just want an old-fashioned dessert without extra work.
You may also love the peach cobbler recipe that uses Bisquick, or this decadent and rich peach cobbler cheesecake, or you can make this peach cobbler with cake mix if you have that on hand!
Then, if you’re in the peach recipe mood, make sure you try this easy peach mango pie recipe!
Jump to:
- A No-Fuss Peach Cobbler That's Easy to Make Anytime
- Frequently Asked Questions
- Why You’ll Love This Peach Cobbler with Canned Peaches Recipe
- Why Canned Peaches Work So Well for Cobbler
- Ingredients for Easy Peach Cobbler
- Step-by-Step Instructions
- Tips
- What to Serve with Peach Cobbler
- Storage Instructions:
- More Easy Dessert Recipes
- Recipe
- Comments
Frequently Asked Questions
Yes, for this recipe, it's best to drain the peaches before adding them. Too much extra liquid can affect how the batter bakes and can make the cobbler too wet.
Yes. Either can work, but you'll still want to drain them well before using. If the peaches are packed in heavy syrup, the cobbler may taste a little sweeter.
You can, but canned peaches make this recipe faster and more consistent. Since canned peaches are already soft and sweet, they work really well for an easy cobbler recipe like this one.
If you have leftover cobbler, you can store it in an airtight container or simply cover the dish with aluminum foil or plastic wrap and store on the counter, at room temperature, for the day. However, if it’s more than a day, store it in the refrigerator.
No. A cobbler has a “biscuit-like” or “pastry-like” topping, where a crisp has an oat or streusel-type topping that has a “crunch”.
This usually happens when there is too much liquid, the peaches were not drained well, or the cobbler was underbaked. Bake until the top is golden and the batter is fully set.
No. Once the batter is poured over the melted butter and the peaches are added on top, do not stir. That layered method is what helps create the cobbler texture as it bakes.
Why You’ll Love This Peach Cobbler with Canned Peaches Recipe
- It uses canned peaches, so you can make it any time of year.
- It comes together with simple pantry ingredients.
- You don't need pie crust or complicated steps.
- It has that cozy, old-fashioned cobbler feel with very little effort.
- It's easy enough for weeknights but good enough for holidays and potlucks.
Why Canned Peaches Work So Well for Cobbler
Canned peaches are one of the easiest ways to make peach cobbler because they save time and give you a reliable texture. They're already peeled, sliced, and soft, so they bake up beautifully without the guesswork that can come with fresh peaches. They also make this recipe practical in any season, which is one reason this version is so handy when you need a quick dessert.
Ingredients for Easy Peach Cobbler
See the recipe card below that has the printable, full ingredient list and instructions.
- Butter - This melts in the baking dish and helps create the rich, golden cobbler base.
- All-purpose flour - Gives the batter structure and helps create that classic cobbler texture.
- Sugar - Sweetens the batter and pairs well with the peaches.
- Milk - Helps create a smooth batter and gives the cobbler a soft, tender texture.
- Baking powder - Helps the batter rise as it bakes.
- Salt - Balances the sweetness and rounds out the flavor.
- Canned peaches - The shortcut ingredient that makes this recipe easy, quick, and consistent.
TIP: Do you have other fruit on hand besides peaches? Feel free to substitute the peaches for your favorite fresh fruit since we drain the juices anyway! See the fruit substitution ideas below!
- blackberries
- blueberries
- strawberries
- canned pears
- cherries
Step-by-Step Instructions
- Melt your stick of butter right in the baking dish you plan to make your cobbler in. (An 8×8 or 9×9 glass baking dish is ideal for this – or double the batch and make it in a 9 x 13 baking or casserole dish.)
- In a separate mixing bowl, pour in the flour, sugar, milk, baking powder, and salt.
- Mix together until evenly combined.
- Pour flour mixture batter on top of melted butter. (DO NOT MIX!)
- Place canned peaches (drained) on top of batter and butter. (DO NOT MIX!)
- Bake in the oven at 350 degrees F. for 35-40 minutes, and when the top is golden brown.
- Remove from oven and serve warm.
Tips
- Make sure to drain the peaches well so the cobbler does not bake up too wet.
- Do not stir the layers after adding the batter and peaches.
- Bake until the top is golden and the center looks set.
- Serve warm for the best texture.
- Vanilla ice cream makes an easy topping if you want to dress it up a little.
What to Serve with Peach Cobbler
This peach cobbler is delicious by itself but if you’d like to serve a little something extra with it, you should consider:
- vanilla ice cream
- caramel or butterscotch drizzle
- sugared strawberries
- sprinkle of cinnamon
- vanilla sauce we use in bread pudding
- sprinkle of brown sugar
- whipped cream
Storage Instructions:
Room Temperature: You can store peach cobbler at room temperature, covered, for 1-2 days.
Refrigerate: To make peach cobbler last longer, it’s best to refrigerate in an airtight container, or covered, for up to 5 days.
Freeze: You can even freeze peach cobbler in a freezer-safe container for up to 3 months. Allow it to thaw in the refrigerator when ready to enjoy.
More Easy Dessert Recipes
As a beginner cook or someone who loves adding simplicity to your life, it’s always a great idea to have ingredients for a quick and easy dessert on hand for those last-minute needs!
- Egg Custard uses everyday ingredients that make a delicious, yet simple dessert, and only takes 35 minutes to bake.
- Ugly Duckling Cake is a rich, buttery fruit cocktail cake that starts with a yellow cake mix.
- Caramel Apple Dump Cake features melted butter, dry cake mix, caramel sauce, cinnamon, canned pie filling, and nuts.
- Donut Bread Pudding is easy and delicious using glazed donuts, even day-olds work.
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
This easy peach cobbler with canned peaches is a simple old-fashioned dessert made with pantry staples and baked until golden and cozy. It's a great last-minute recipe when you want something warm, sweet, and easy to share.
Recipe
Peach Cobbler with Canned Peaches
Video
Ingredients
- 8 tablespoons unsalted butter (stick butter)
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups peaches without juice
Instructions
- Prep: Preheat oven to 350 degrees.
- Melt butter: In a microwave safe, 8×8 or 9×9 baking dish, melt the stick of butter in the microwave.
- Mix batter: In a separate bowl, mix together flour, sugar, milk, baking powder & salt.
- Pour in to dish: Pour batter on top of the melted butter in the baking pan. (Do not mix.)
- Add peaches: Pour peaches (make sure it is drained!) on top of batter mixture. (Do not mix.)
- Bake cobbler: Bake for 35-40 minutes, until top is almost a golden brown.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Xochitl Nerc says
Easiest cobbler I have made, and delicious!
Jessica says
Oh I’m SO glad to hear that you loved this peach cobbler too. I agree, it’s super easy! Thank you!
Ag says
I do not see how much of the ingredients you used to make this recipe. Where is it posted?
Jessica says
Hello, there’s a recipe card toward the bottom of the post where you can see all of the ingredients and instructions in one place. Or click “jump to recipe” at the top of the page and it will also take you right to it.
Terry says
Drained peaches really well. Baked cobbler a few minutes longer until middle was darker
Sandra says
Has anyone used self rising flour for this recipe?
Linda Blunt says
I’ve made this recipe for years. I call it the 2 cups, 2 cups, 2 cups a stick and a can recipe. I use self-rising flour and use the whole can of peaches (juice and all). This is for the 9 x 13 pan. I love it!
Julia says
This is the only Cobbler recipe I have ever used! It is wonderful and I was so happy to see it again as a reminder to make it again.
Biscuitboogie says
What size can of peaches yields the 2 cups?
Thanks!
>^..^<
Jessica says
Hi there! I believe the large cans (29 ounces) should be enough for the two cups!
Biscuitboogie says
Thank you kindly!
Biscuitboogie says
👍🏻
Kay says
This recipe was the best and easiest ever, turned out perfect. Will be one of my go to’s for company.
Jessica says
Yay!!! Thank you so much Kay! I’m so glad you liked it! Thank you so much for letting me know!
Melanie says
Easy and turned out fantastic!
Misty says
I LOVE this and so does my mom. She has me make it once a week for her lol. The only thing I changed was adding a little bit more peach juice from the can. I think im going to try blueberries next time.
Laura says
My great grandma gave me this recipe years ago. It’s the best way to make it! I came to confirm how I made it since it’s been so long. I might messed up by stirring the ingredients up with a spatula in the pan. We will see!!
Jessica says
Awww, I love that!! I hope it turned out delicious for you! Thank you for sharing!
Cheryl says
Followed recipe. Came out perfect!
Jessica says
Thank you so much Cheryl! I’m so glad you liked this peach cobbler too!
Lance says
Great recipe. Reminded the kid of when they were growing up. Added a little cinnamon to the top that made it pop. Will be making this again.
Jessica says
Hi Lance! So glad you liked it! Is there anything specific you didn’t care for about the recipe that would make it 5 stars?
Joan says
I made this today and can’t believe how something so easy can be so delicious. Taking a few reviewers suggestions, I cut the butter and sugar in half. I used canned peaches but the sky is the limit on which fruit you use. This was a real treat for us. Thank you for sharing, Jessica.
Jessica says
Right? I love that you loved this too and thank you for sharing that you cut some items in half! Can’t wait to hear if you try other fruits!
Lynn says
If you double the recipe and place it in a 9×13 dish, do you need to increase the cooking time?
Jessica says
I’d definitely check it at the same bake time and if the top is golden brown, it should be good!
Vicky says
This recipe was so easy and a hit in our house. I love peach cobbler!
Thank you for sharing!
Jessica says
Thank you so much Vicky, for taking the time to leave a note and 5-star review! I’m so glad that you all liked this peach cobbler too!
Natalie says
One of the easiest & most delicious desserts anyone can make!! We make it often, because it’s a family favorite!
Jessica says
That’s so fantastic to hear Natalie! Thank you so much. I’m so glad that you liked this peach cobbler, and thank you for leaving a review!
Matt Taylor says
Such a yummy peach cobbler recipe! And you are right, so easy to make and ready in minutes! And I like how versatile it is with the fruit.
Jessica says
Right? I totally agree! Being able to use your favorite fruit with this cobbler makes it even more dreamy and easy. 🙂 Thank you for the review!
DLee says
Thanks for printing this. This recipe has been in my family for 40+ years (my mom and aunts used to make this all the time when we went on camping trips to the mountains – we would pick wild blackberries and dewberries..!) but I could not remember the baking time & temp. So glad you had it here. Even though this is the ‘official’ recipe, we now use 1/2 the sugar and 1/2 the butter/oil and it turns out just fine. Its a very tolerant recipe. Oh yes, I am gluten free, and it works well with gluten free mixes or ‘make your own’ mix like I do. Yes, this is an excellent, quick recipe.
Jessica says
Hi there! I’m so glad that you found it then! I actually just made this again yesterday with peaches and retook the photos so I can update the recipe! Thank you for sharing!
elofie says
Was happy to find this easy recipe. Used only one half the amount of sugar, buttermilk instead of milk and added a bit more fruit than called for – frozen blueberries and fresh peaches. Was so oo good! Thanks so much.
Jessica says
Hi there! I’m glad that you liked it and told us what you changed! What do you think would make this a 5-star recipe instead of 3? I’d love to hear!
M says
Made it today as a last minute dessert (you were right about the heart palpitations). Came out great and everybody loved it. I did drain the canned peaches, though.
Anyhow, you’ve earned my lifelong gratitude, Jessica !
Jessica says
Haha!!! I’m so glad that everyone loved it! Thank you for coming back here to let me know!!
Tara says
I followed the recipe exactly and this turned out to be a Pinterest fail for me. It never fully baked, as there was so much butter bubbling up around all of the edges. I even used a slot spoon and tipped the pan to the side to drain out some of the excess, but the damage was already done.
Jessica says
Awww, I’m sorry it didn’t turn out! I make this about once every two months or so and I haven’t had a problem with it. I almost wonder if the can of fruit you used had a lot more liquid in it that others? It may not be anything you did! Or did you use a 9×9 baking dish, or shallow one? I’m not sure if that will make a difference or not. Just trying to think of why it may not have worked.
Adam says
Yea mine was really greasy. Used a 9×9 glass dish. Tried to cook it longer which helped a bit but made the pastry rubbery.
Jessica says
Hi Adam, I’m sorry yours turned out greasy. That has never happened for me so I’m not sure what it could be, although I’ve often wondered if some are using margarine instead of butter? Or possibly the fruit hasn’t drained as much as it should?
emi says
Exact same experience as above. Drained peaches and still never cooked through and gummy/mushy pastry. Cooked almost 50 minutes trying to rescue it but to no avail.