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A warm scoop of freshly baked canned peach cobbler with a golden-brown buttery crust and juicy peaches from MixoRecipes.

Easy Canned Peach Cobbler

Isabella Rossi
A buttery, golden cobbler made with canned peaches that comes together in one pan with simple pantry staples — perfect any time of year.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, Southern
Servings 8

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk

Ingredients
  

  • ½ cup 113g unsalted butter, sliced
  • 1 cup 125g all-purpose flour
  • 1 cup 200g light brown sugar, packed
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup 240ml whole milk
  • 1 teaspoon pure vanilla extract
  • 2 cans 15 oz / 425g each sliced peaches in juice or light syrup
  • 1 teaspoon ground cinnamon
  • 2 tablespoons light brown sugar for topping

Instructions
 

  • Preheat your oven to 375°F (190°C). Place the sliced butter into a 9×13 inch baking dish and set it in the oven for 4 to 5 minutes until the butter is fully melted and beginning to sizzle. Remove carefully and set aside — do not let it brown.
  • In a medium mixing bowl, whisk together the flour, 1 cup of brown sugar, baking powder, and salt until combined. Add the milk and vanilla extract and whisk until the batter is smooth with only small lumps. Pour the batter evenly over the melted butter in the dish. Do not stir.
  • Drain both cans of peaches, reserving ¼ cup of the juice. Arrange the peach slices evenly over the batter. Drizzle the reserved juice over the top. Sprinkle the cinnamon and the 2 tablespoons of brown sugar over the peaches. Do not mix or stir.
  • Place the dish in the preheated oven and bake for 38 to 45 minutes, until the top is deep golden brown and the batter has risen up around the fruit with bubbling edges. The center should feel set and not jiggly when gently shaken.
  • Remove from the oven and allow the cobbler to rest for 10 minutes before serving. This resting time helps it firm up for clean, beautiful scoops. Serve warm as-is or with a scoop of vanilla ice cream.

Notes

Do not stir at any point after layering — the magic is in the batter rising through the fruit on its own. Use canned peaches in juice or light syrup, not heavy syrup, to avoid an overly sweet result. Leftovers keep refrigerated for 4 days and reheat best in the oven at 325°F for 12 minutes.