Note
Don’t stir once you add the batter and fruit—the layers bake up beautifully on their own.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or just straight from the pan with a spoon. It pairs great with coffee for breakfast (no judgment), or bourbon if it’s been that kind of day.
Nutrition Information (per serving, makes approx. 8 servings)
- Calories: 310
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Sugar: 36g
- Protein: 2g
- Fiber: 1g
- Sodium: 150mg
User Reviews / Comments
Maria R.: “Made this last night for my in-laws and they asked for the recipe. That never happens. Super easy, super delicious.”
Tyson J.: “Did it with cinnamon and a splash of bourbon. Holy hell, this slapped.”
Lena W.: “I’m not much of a baker, but this turned out great. I used light syrup and it was still plenty sweet.”
FAQs
Can I use fresh or frozen peaches instead of canned?
Absolutely. Just make sure to sweeten them a bit, especially if they’re tart. You’ll need about 3 cups. If using frozen, thaw and drain them first.
What if I don’t have self-rising flour?
That’s fine. This recipe uses all-purpose with baking powder and salt, which mimics self-rising.
Can I make this ahead of time?
Yes, but cobbler is best fresh. If you do make it ahead, reheat it in the oven at 300°F for about 10-15 minutes.
How do I store leftovers?
Cover and keep at room temp for a day, or refrigerate for up to 4 days. Microwave or reheat in oven.
Can I double this recipe?
Totally. Use a larger baking dish or two pans, and it’ll feed a whole party.
Why is my cobbler soggy?
You might have overmixed or stirred the layers. Also, check your oven temp—it needs to get hot enough for the top to crisp.
Conclusion
This peach cobbler with canned peaches is proof you don’t need to fuss to get flavor. It’s comfort food in its purest form—sticky, golden, and just sweet enough to make you come back for more. Whether you’re feeding a family or feeding your soul, this dish delivers every time.
There’s something timeless about cobbler. It’s passed down, tweaked, but never forgotten. It belongs at church suppers, on potluck tables, and definitely in your kitchen. Canned peaches make it accessible year-round, and that buttery batter? It doesn’t quit.
If you want a taste of tradition that doesn’t take all day to make, this recipe is your ticket. No shortcuts on flavor, just in prep. For more on the roots of this classic, check out Southern United States cuisine. And next time you’re at the store, grab those canned peaches. Your oven’s waiting.
- 2 cans (15 oz each) sliced peaches in heavy syrup
- 1 cup all-purpose flour
- 1 cup granulated sugar (plus 2 tbsp for topping)
- 1 cup whole milk
- 1/2 cup unsalted butter (1 stick), melted
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional but recommended)
Instructions
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×13-inch baking dish. Set aside.
Step 2: Make the Batter
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk slowly until the batter is smooth. Don’t overmix.
Step 3: Assemble the Cobbler
Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the canned peaches (with syrup) evenly over the batter. Again, no stirring. Sprinkle the top with 2 tablespoons of sugar and the optional cinnamon.
Step 4: Bake
Bake for 45 to 50 minutes or until the top is golden and the edges are bubbling.
Step 5: Cool and Serve
Let it rest for 10 minutes before serving.
Notes
Use light syrup if you want it a bit less sweet.
Add a splash of vanilla extract to the batter for a deeper flavor.
Top with brown sugar for a slightly caramelized crust.
Try it with canned pears or mixed fruit for a fun twist.
Want crunch? Toss in some chopped pecans or walnuts on top before baking.
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