Peach Cobbler With Canned Peaches

a white plate with a serving of peach cobbler topped with vanilla ice cream.

5 from 1 rating

Peach Cobbler With Canned Peaches

You'll love this peach cobbler with canned peaches! With this simple dump-and-bake recipe, you can make a fast cobbler that is every bit as delicious as one made with fresh fruit.

Prep Time10

Cook Time45

Total Time55

Course: Baked Goods, Dessert

Cuisine: American

Keyword: canned peaches crisp, peach crisp made with canned peaches, peach crisp using canned peaches

Servings:

Author: Sarah Cook

Equipment

Ingredients

8 tbsp unsalted butter {1 stick}
3 cups canned peaches {drained and sliced}
3/4 cup all-purpose flour
1/8 tsp salt
2 tsp baking powder
1/2 cup white sugar
1/2 tsp cinnamon
3/4 cup milk {whole or buttermilk}
1/4 cup white sugar

Instructions

Preheat oven to 350˚F (180˚C) with a rack position in the middle of the oven.
Add the butter to an 8x11 baking dish. Place the dish into the oven while the oven preheats.
8 tbsp unsalted butter
Empty the canned peaches into a strainer and set aside to let them drain over a bowl. Reserve 1/4 cup of peach juice.
3 cups canned peaches
Chop or slice peaches.
Combine flour, salt, baking powder, 1/2 cup sugar, and cinnamon in a medium mixing bowl.
3/4 cup all-purpose flour, 1/8 tsp salt, 2 tsp baking powder, 1/2 cup white sugar, 1/2 tsp cinnamon
Add the milk and mix until just combined. Do not overmix. Let it sit for 5 minutes.
3/4 cup milk
Spoon the batter to distribute it evenly in the baking dish over the melted butter, without mixing the batter into the butter.
In a medium mixing bowl, combine sliced peaches, sugar, and 1/4 cup of reserved peach juice, and spoon the mixture evenly over the batter in the baking dish.
1/4 cup white sugar
Optional (but recommended): cover the edges of the baking dish loosely with foil.
Bake at 350˚F, for 30 minutes. After the 30 minutes are up, remove the foil from the edges if using.
Bake for another 5-10 minutes or until the cobbler topping is lightly browned and the fruit mixture is bubbling.
Cool for 10-15 minutes and serve.

Notes

Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry cobbler topping.
If your canned peaches are extra sweet, you can leave out the 1/4 cup of sugar altogether.
Storing Leftovers: Allow the cobbler to cool and store covered leftovers at room temperature for 1-2 days or in the fridge for 2-3 days.

Nutrition