Peach Cobbler with Canned Peaches

Peach cobbler is one of those desserts that feels like a hug in a bowl. It’s warm, sweet, a little rustic, and always hits the spot with a scoop of vanilla ice cream. For me, cobbler brings back memories of summer evenings, family gatherings, and recipes scribbled on notecards passed down from relatives.

But here’s the best part — you don’t need to wait for peach season to enjoy it. Using canned peaches makes cobbler a year-round dessert, and it still turns out golden, juicy, and irresistible.

Why Cobbler is a Classic

Cobbler sits somewhere between pie and cake. You get that bubbly fruit filling, but instead of a pie crust, it’s topped with a biscuit-like batter that bakes into something tender and slightly crisp. It’s not about perfect presentation — it’s about comfort.

And honestly, cobbler is forgiving. You don’t have to worry about rolling dough or fancy decorations. You just pour, scoop, bake, and enjoy.

Canned vs Fresh Peaches

This is a question I get a lot: is cobbler better with fresh or canned peaches? The truth is, both work beautifully — it just depends on what you’re after.

• Fresh peaches: Perfect in summer when they’re ripe, sweet, and juicy. They give the cobbler a lighter, more natural flavor.
• Canned peaches: A lifesaver when peaches are out of season. They’re consistent in sweetness and texture, already peeled, and ready to use. They make cobbler easy and reliable year-round.

Personally, I reach for canned peaches when I want cobbler on a chilly winter evening or need a quick dessert without a lot of prep. And honestly? No one ever complains.

Ingredients You’ll Need

• 2 cans (15 oz each) sliced peaches in juice or light syrup (drained slightly but not fully)
• 1 cup granulated sugar (divided)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ½ cup unsalted butter (melted)
• ½ teaspoon cinnamon
• Optional: vanilla ice cream or whipped cream for serving

Melt the Butter

Start by placing the butter in a 9×13-inch baking dish and letting it melt in the oven as it preheats to 350°F. This creates a buttery base that helps the cobbler topping crisp around the edges.

Make the Batter

In a mixing bowl, combine flour, ½ cup sugar, baking powder, salt, and milk. Stir until smooth — don’t overmix. The batter will be thin, more like pancake batter than cookie dough, and that’s exactly right.

Prep the Peaches

Drain the canned peaches just enough so they’re not swimming in syrup, but still have some juice left to add flavor. In a bowl, toss them with the remaining ½ cup sugar and cinnamon. This little touch makes them fragrant and extra delicious.

Layer It Right

Pour the batter over the melted butter in the baking dish. Don’t stir! Just spoon the peaches and their juice evenly on top. The batter will rise up around the peaches as it bakes, creating that signature cobbler look and texture.

Bake Until Golden

Slide the dish into the oven and bake for 40–45 minutes, or until the cobbler is golden brown and bubbly around the edges. The smell of peaches and cinnamon will fill your kitchen, and it’s impossible not to peek into the oven at least once.

Serve Warm

Let the cobbler cool slightly before serving. The filling will thicken as it rests, making it easier to scoop. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of hot cobbler and cold cream is pure comfort.

Fun Twists

Peach cobbler is classic, but it’s fun to play with variations. Add a handful of fresh berries with the peaches for a colorful twist. Stir a splash of bourbon into the fruit for depth and warmth. Or sprinkle a little brown sugar on top before baking for extra caramel flavor.

Another trick I love: top the cobbler with chopped pecans before baking. They add crunch and a nutty note that pairs beautifully with the peaches.

Why I Love This Recipe

For me, peach cobbler with canned peaches is about ease and comfort. It’s the kind of recipe you can pull together on a weeknight, yet it tastes like something you’d proudly serve for Sunday dinner.

It’s also about flexibility. Whether you use fresh peaches in the summer or canned peaches in the winter, the result is always satisfying. I love that this dessert doesn’t demand perfection — it’s rustic, homey, and meant to be shared.

How To Store Peach Cobbler

Leftover cobbler can be stored in the fridge for up to 4 days. Reheat in the oven at 325°F until warm, or pop a slice in the microwave for a quick treat. If you want to freeze it, bake the cobbler, let it cool, and freeze portions in airtight containers for up to 2 months.

Better Than Grandma’s!

Peach cobbler with canned peaches proves that simple ingredients can create something extraordinary. It’s warm, golden, and comforting, with juicy peaches and a tender topping that’s impossible to resist.

Fresh peaches are wonderful when they’re in season, but canned peaches make this recipe accessible all year long. For me, that means I can enjoy a bowl of cobbler any time the craving strikes — whether it’s the middle of summer or the heart of winter.

So grab those cans from the pantry, melt some butter, and let your oven do the rest. Before you know it, you’ll have a dish that’s as cozy as it is delicious.

In case you don’t have peaches, you can use apples to make my delicious apple crumble recipe!