Canned Peaches Cobbler


Have you ever had a really bad canned peaches cobbler? I’m going to be honest, I don’t think I have. But how can you tell if it’s a bad one? Does it just taste bad or does it look bad? Maybe it was prepared poorly. In any case, we are going to make sure that today’s is not just mediocre, but really good.

Peach Cobbler

This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it’s made with fresh or canned peaches so you can enjoy it all year round! It’s one of my favorite family recipes from my mom, and although I am bias, I think it’s the best of the best!

Peach cobbler served in a bowl with a spoon, and another bowl of cobbler in the background.
Peach Cobbler

Peach season is pretty much the best time of the year, am I right?! I love going to “pick your own” farms or buying a large box from a local vendor. Peaches are one of those things I could never get sick of! I have too many favorite peach recipes that I rotate through them each season, starting with my favorite homemade Peach freezer jam.

This peach cobbler recipe comes from my mom, and it is a family favorite recipe she made for us all the time growing up! The best part about it is that it literally takes 5 minutes to throw together! My mom often used a quart jar of homemade canned peaches, but you can also use fresh peaches!

How to easily peel peaches:

I’ve found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!

How to make Peach Cobbler:
  • Add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just a few minutes, until the sugar is dissolved and helped to bring out some juice from the peaches. Remove from heat and set aside.
  • Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  • In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Process photos for making peach cobbler, including melting butter in a 9x13 inch pan, pouring batter on top, and then sliced peaches and juice on top of the batter.
  • Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
  • Bake at 350 degrees for about 40 minutes. Serve warm, with a scoop of ice cream, if desired.
Overhead photo of peach cobbler in a pan before it has been baked, and after.
How to store and reheat peach cobbler:

Peach cobbler is best enjoyed warm, right after it’s baked. Store leftover cobbler covered, in the fridge for 4-5 days.

To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it’s browning too much).


EASY homemade Peach Cobbler takes minutes to prep and buttery and delicious. This is our FAVORITE peach dessert!

Cobbler is one of those desserts that is delicious year round! I crave the fruit during the summer, but the warm gooeyness during cold months. Peach is the flavor we make the most, but our blackberry and apple cobblers are just as tasty!


I haven’t always loved fruity desserts (I’m more of a chocolate girl), but have fallen in love with them. From Fruit Pizza to  Strawberry Shortcake to Cobbler – they have become favorites, and I can’t get enough of them.

Today, we wanted to share with you our favorite homemade peach cobbler recipe that takes just a few minutes to prep and is beyond simple!

Let me tell you – this recipe is AMAZING!! In fact, it’s become one of my favorite desserts to serve last minute because we always have the ingredients on hand, and it’s easy to double for a larger crowd.

Cobbler or Crumble: They are similar but the key difference is that cobblers have biscuit topping and a crumble has a streusel topping. Crisps are crumbles that have oats in the streusel. 


This cobbler recipe is so easy, which makes it perfect to throw together for a last minute dessert. Especially because we almost always have these ingredients on hand!

PREP. Preheat your oven to 350° and melt the butter in a 9×9 pan in your oven.

CAKE. In a medium bowl, mix the flour, sugar, milk, baking powder, and salt really well. Take the pan out of the oven once the butter is melted and pour the batter mixture over it.

PEACHES. Spoon the peaches (with the juice) over it. Do NOT mix!!

BAKE + SERVE. Bake for 30-35 minutes and serve warm.

We love to serve it with vanilla ice cream and whipped cream! It seriously is the best and easiest cobbler that is so bread-y and gooey!


I personally like to use canned peaches, because I think they taste just as good, and it saves me SO much time by not having to do any slicing. But if you prefer your peaches to be fresh, it is definitely possible with this recipe!

The only change you’ll make to the recipe is substituting the canned peaches with a boiled fresh peach mixture.

PEACHES. Take 2 cups of freshly sliced peaches (about 4-5 peaches, peeled, cored and sliced), ¾ cup of sugar, and dash of salt, and bring to a boil over high heat. Pour over batter in the 9×9 pan. Do not mix!

The rest of the recipe remains exactly the same.


  • Use the whole can: This recipe calls for using the entire can of peaches. If you drain it, then the cobbler may turn out too dry. 
  • Is it done? The biscuit topping will rise to the top and become a nice golden brown. The peach filling at the bottom will be bubbly. Keep in mind that we baked our cobbler in a glass baking dish. If you use a metal pan, then it may bake more quickly. 
  • Switch the Spice: Replace the cinnamon with a similar favorite spice such as 1 teaspoon ground nutmeg, or allspice or a pumpkin pie spice. 
  • Add Berries:Add some blueberries, strawberries, raspberries or blackberries, but toss them in some cornstarch first. 
  • Add Cornstarch: If you’re worried about mushy and runny cobbler, mix some cornstarch into the peaches. In a small bowl add 1 teaspoon cold water and 1 teaspoon cornstarch. Once it has been mixed, stir it into the peaches. As the cobbler bakes the hot liquid will activate the cornstarch.


Room temperature: Cover and store for up to 2 days

Refrigerator: Cover and store for up to 4 days

How to freeze? Cover with plastic wrap then again with foil and store for up to 8 months. Our peach cobbler can be frozen.

  • After baking let the cobbler cool and cover with plastic wrap then again with aluminum foil.
  • Label the contents and include the current date. Freeze for to 6-8 months.
  • To reheat thaw overnight in the fridge. Remove plastic wrap replace foil and bake in a preheated oven to 350 degrees F for about 20 minutes.

How to reheat? We love having peach cobbler warm. To reheat the cobbler, use the microwave and reheat in 30 second increments. If you want to reheat in the stove, just bake at 350 for 10 minutes if at room temperature, and about 20 minutes if the cobbler is chilled.

Easy Peach Cobbler Recipe with Canned Peaches

This easy peach cobbler recipe with canned peaches has that wonderful old fashioned flavor. Serve it plain, or with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Picking and Prepping Your Peaches

We use a quart jar of our home canned peaches, but commercial canned peaches will work, too.

If you don’t have canned peaches, it fine to substitute fresh peaches or frozen peaches. Bring frozen peaches to room temperature before baking, or your peach cobbler will take much longer to bake.

Don’t skip tossing your sliced peaches with sugar in step one of the recipe. The sugar binds to the juice coming out of the fruit to make the sauce.

As the peaches sit with sugar on them, more juice will come out, even after they’ve been drained. Go ahead and scoop the fruit, sugar, and juice mix right on top of your batter.

If your cobbler is still soupy, add a tablespoon of cornstarch to the sugar before mixing the next time around. (Sometimes very ripe fruit is extremely juicy.)

To Peel or Not to Peel?

With fresh peaches, I would peel and slice, but peeling isn’t essential. The bake time is long enough that the peels will soften.

That said, peaches regularly make the “Dirty Dozen” list for most sprayed produce. If you choose not to peel, wash well with produce wash or vinegar water.

The easiest way to peel peaches is to dip them in boiling water for about 30 seconds, then plunge them into ice water. The ice water stops the cooking, and the skins slip right off.

Once peeled, you can toss your fresh peach slices with a teaspoon of lemon juice to help prevent browning.

How to Make Peach Cobbler

This homemade peach cobbler recipe starts by draining your peaches and tossing them with a half cup of sugar.

Once the peaches are prepped, preheat your oven to 350F. Place a stick of butter (1/4 pound) into the bottom of your baking dish.

I use a 8×8 glass dish, but you can use a 2 quart casserole dish or even a cast iron frying pan. (This baking dish is nice because it comes with a lid for storage.)

Place the butter in the baking dish and put it in the oven until melted. Remove from the oven and set aside.

In a large bowl, prep the rest of the batter. Mix together 1 cup sugar, 3/4 flour, 2 teaspoons baking powder, a pinch of salt, 3/4 cup milk, and 1/2 teaspoon vanilla.

Pour the batter over the top of the melted butter. Do not mix. Place the peach slices over the top of the batter.

Bake your peach cobbler for about 1 hour, until top is golden brown and bubbling. Serve warm, with ice cream or whipped cream, if desired.

Can I leave peach cobbler out?

This dessert is best eaten fresh, as it will soften as is sits. It’s still good the next day, but not quite as good as fresh.

It’s okay to leave leftovers, if any, on the counter top overnight. Refrigerate for longer storage.

Peach Cobbler or Pandowdy?

I know some cobbler recipes call for a pie crust on top, but technically, fruit topped with irregular pastry is called a pandowdy. Think top crust only pie, but a little more “shabby-chic”.

Sometimes the batter in a cobbler is dolloped into the pan by large spoonfuls, giving at an appearance more like cobblestones.

For recipes with the fruit placed on the bottom, this allows easier steam venting and helps to keep the dessert from getting soggy.

Print Friendly Recipe

Easy Peach Cobbler Recipe with Canned Peaches

This easy peach cobbler recipe with canned peaches has that wonderful old fashioned flavor. Serve it plain, or with a scoop  of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Dessert



  • 2 cups sliced peaches (1 – 16 ounce can or a quart of home canned peaches)
  • 1 1/4 cups granulated sugar
  • 1 stick butter (1/4 pound)
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup milk
  • 1/2 teaspoon vanilla


  1. Drain peaches and mix with 1/4 cup sugar.
  2. Preheat oven to 350F. Place butter in the bottom of a 8×8 inch glass baking dish or 2 quart casserole dish. Set baking dish with butter in oven to melt. Remove from oven once melted.
  3. In a medium bowl, mix together one cup sugar, flour, baking powder, salt, milk, and vanilla to form a batter.
  4. Pour batter over the top of the butter. Do not stir. Place peaches on top of the batter.
  5. Bake your peach cobbler for one hour, or until crust is golden brown. The batter will rise to the top during baking.


You may increase the amount of sugar on the peaches to 1/2 cup for a sweeter dessert.

If using frozen peaches, bring to room temperature before adding to the cobbler, or you’ll need to add extra baking time.

If substituting fresh peaches, peel and slice before use, or skip peeling if you are tight on time.

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