This peach cobbler truly is a little slice of heaven. It features juicy, tender peaches tucked under a buttery, golden biscuit topping. This easy peach cobbler with canned peaches recipe brings comfort with every single bite.
I love making this for family gatherings or just a simple weeknight treat. It fills my kitchen with such a warm, inviting aroma. Everyone always asks for seconds, and I don’t blame them one bit!
Why I Love This Recipe
I truly adore this recipe for so many reasons. For one, it’s just so simple to throw together, seriously easy. It’s perfect for those busy weeknights when you still crave something homemade and sweet. This cobbler also really impresses my guests, making them think I spent hours in the kitchen! The incredible flavor profile is always a hit. Plus, it brings such a comforting, warm feeling to any meal. This easy peach cobbler with canned peaches is simply a go-to.
Easy Peach Cobbler with Canned Peaches Ingredients
Gathering these ingredients is a simple kitchen adventure. They truly combine to create pure magic in your Easy Peach Cobbler with Canned Peaches. You’ll just love how they transform into a sweet, comforting dessert.
Core Peach Ingredients
- Ripe Peaches: These are the star, bringing their sweet, juicy goodness.
- Granulated and Brown Sugar: They add the perfect sweetness and a touch of caramel notes.
- Unsalted Butter: This makes the filling rich and helps it cook down beautifully.
- Cornstarch: It’s our thickening hero, ensuring a lush, not watery, filling.
- Fresh Lemon Juice and Zest: They brighten everything up with a lovely tang.
- Vanilla Extract: A classic, it deepens all the vibrant flavors.
- Cinnamon and Nutmeg: These warm spices add an irresistible aroma and taste.
- Salt: Just a tiny pinch makes all the other flavors sing.
Cobbler Topping Essentials
- All-Purpose Flour: This forms the tender, biscuit-like base of our topping.
- Sugar: It gives the topping its delicate sweetness.
- Baking Powder: This little wonder helps the topping rise beautifully fluffy.
- Salt: A dash here balances the sweetness of the biscuit.
- Vanilla Extract: Another flavor booster, even in the topping.
- Cold Unsalted Butter: Key for that flaky, tender texture; don’t skip this!
- Buttermilk: It makes the topping wonderfully moist and tender.
- Raw or Coarse Sugar: Perfect for a sparkly, crunchy crust.
- Ground Cinnamon: A final dusting for an extra layer of warmth.
Substitutions and Tips
You can easily make this Easy Peach Cobbler with Canned Peaches your own. For a quick swap, consider using frozen peaches if fresh aren’t around. Just be sure to thaw and drain them well first. If you don’t have buttermilk, my easy DIY trick works wonders. You’ll find the exact amounts for everything in the recipe card below.
How to Make Easy Peach Cobbler with Canned Peaches
I’m so excited to walk you through making this lovely Easy Peach Cobbler with Canned Peaches. We’ll achieve that perfect balance of juicy fruit and tender topping. Follow these simple steps for a dessert that everyone will adore.
Step 1: Prepare Your Peaches
First off, preheat your oven to 375°F. Next, grab a 9×13 baking dish. Give it a good spray with nonstick cooking spray. Now, toss all your peach ingredients into the dish. Make sure they are well combined. Spread them into an even layer. Pop the dish into the preheated oven. Let those beautiful peaches bake for about 15 minutes. Don’t worry if they look watery. That’s totally normal for this easy peach cobbler.
Step 2: Crafting the Cobbler Topping
While the peaches are baking, let’s get that topping ready. Grab your food processor, or a large bowl works great too. Add the flour, sugar, baking powder, and a pinch of salt. Pulse it quickly, or whisk if by hand, until it’s all mixed. Now, add your cold, cubed butter. Pulse a few times. You want it to look like coarse crumbs. No butter pieces bigger than a pea, please! If not using a processor, cut the butter in with a pastry cutter. For the wet part, whisk vanilla into buttermilk. Pour this into your mix. Pulse just until it moistens. Don’t overmix it. For handmade, make a well. Pour in the buttermilk. Fold gently until it just comes together. This creates a tender cobbler topping.
Step 3: Assembling and Baking
Pull your peaches from the oven. They should be piping hot. This is super important for the bottom of the topping to cook right. Immediately add your prepared topping. Drop small spoonfuls all over the peaches. Leave a few small gaps. This lets the filling steam as it bakes. Sprinkle a lovely mix of raw sugar and ground cinnamon over the topping. This adds a beautiful crunch and flavor.
Step 4: Achieving Golden Perfection
Return the dish to the oven. Bake it right in the middle rack. Keep baking for 45 to 55 minutes. You want the topping deeply golden brown. The filling should be thick and bubbling excitedly around the edges. This means your Easy Peach Cobbler with Canned Peaches is just perfect. If the top gets too dark, just loosely tent it with foil. Let it cool a bit before serving. It’s truly worth the wait.
How to Store Easy Peach Cobbler with Canned Peaches
Storing your delicious easy peach cobbler with canned peaches is simple. If you have leftovers, cool the cobbler completely first. Then, cover it snugly with plastic wrap or foil. You can keep it at room temperature for a day. For longer storage, up to 3-4 days, pop it into the fridge. If you want to freeze it, wrap individual portions tightly. This will keep for up to 3 months. To reheat, warm it gently in the oven or microwave. It will taste almost as good as fresh.
Tips for Success
- Choose ripe but firm peaches; mushy fruit turns soupy.
- Ensure your butter is super cold for the topping’s flakiness.
- Don’t overmix the topping dough; gentle is best.
- Make sure peaches are hot before topping.
- Bake until deeply golden for perfect texture.
- A little patience after baking helps filling set.
Kitchen Tools You’ll Need
- 9×13 Baking Dish: Essential for a happy cobbler.
- Food Processor: For quick topping prep, or use a pastry cutter.
- Large Bowls: For mixing wet and dry ingredients easily.
- Measuring Cups and Spoons: Accuracy makes a difference.
- Spatula or Spoon: For mixing and combining ingredients.
- Whisk: Makes quick work of blending liquids.
Serving Suggestions
- Serve warm with a scoop of vanilla bean ice cream.
- A dollop of fresh whipped cream is always lovely.
- Pair with a cup of hot coffee or iced tea.
- Drizzle with a little caramel sauce for extra sweetness.
- It’s wonderful all on its own too! This easy peach cobbler stands out.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely, you can use fresh peaches! Just peel and slice them the same way. If you use very ripe fresh peaches, you might want to add a little extra cornstarch. This helps ensure your cobbler filling is perfectly thick.
How do I know when my Easy Peach Cobbler with Canned Peaches is fully baked?
You’ll know your easy peach cobbler is ready when the topping is a beautiful golden brown color. Look for the filling to be bubbling vigorously around the edges of the pan. This bubbling means the fruit mixture is hot and thick.
Can I prepare the cobbler ahead of time?
You certainly can! You can prep the peach filling and the dry topping ingredients separately. Store them covered in the fridge. Assemble and bake just before you want to serve it for the freshest taste.
What if my topping gets too brown too quickly?
If you notice the topping browning too fast, don’t worry. Simply take a piece of aluminum foil and lightly tent it over the cobbler. This will protect the top while the rest of your easy peach cobbler cooks through perfectly.
Print
Peach Cobbler
- Total Time: 80-100 minutes
- Yield: 9×13 inch cobbler (serves 8-12)
- Diet: Vegetarian
Description
A delicious and easy-to-make peach cobbler recipe featuring fresh peaches baked with a sweet, spiced filling and topped with a tender, buttery biscuit topping.
Ingredients
- 5 pounds ripe yet somewhat firm peeled peaches (about 14 medium peaches), cut into ¼-inch thick wedges
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 4 tablespoons unsalted butter, cubed small
- 3 tablespoons cornstarch (increase up to 4 TBS if peaches are very ripe/soft)
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 12 tablespoons cold unsalted butter, cubed small
- 1/2 cup buttermilk
- 1 tablespoon RAW or coarse sugar (may sub granulated sugar)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Add all of the “Peach” ingredients (peaches through salt) to the baking dish. Toss to combine then spread into an even layer. Bake for 15 minutes (it will be very watery after 15 minutes but will thicken later). Meanwhile, prepare the topping.
- Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
- Using a liquid measuring glass, whisk the vanilla into the buttermilk then pour into the feed tube. Pulse a few times to moisten (don’t overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together but don’t overwork the dough.
- Remove peaches from oven and immediately add the topping (the peaches need to be piping hot to cook the bottom of the topping). To add the topping, drop it by small spoonfuls all over the peaches, leaving a few gaps so the filling can steam. Sprinkle the topping with raw sugar and ground cinnamon.
- Bake in middle of oven at 375°F for 45-55 minutes, until the filling is thick and bubbling and the topping is golden.
Notes
- Choose ripe, fresh, somewhat firm yellow peaches for the best tasting Peach Cobbler. They should be fragrant and peel easily but not squishy or you’ll end up with mushy cobbler. If your peaches are extra ripe/soft, consider adding an extra 1/2-1 tablespoon cornstarch.
- If using frozen peaches: thaw the peaches in a colander, drain off excess juices, then pat dry. Follow the original recipe, including the 15-minute peach pre-bake.
- DIY buttermilk: add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then add milk until it reaches ¾ cup. Give it a stir then let rest for 10 minutes.
- I use raw sugar/coarse sugar for the topping because it has larger, coarser granules and a hint of molasses for superior crunch, sparkle and flavor, but you may substitute with granulated sugar.
- Make sure the peaches are piping hot before adding the topping, otherwise the bottom of the cobbler doesn’t cook. To achieve this, begin making the topping as soon as the peaches go into the oven, or you can even make it first and refrigerate.
- Don’t overmix, over-pulse or over-handle the biscuit dough. Overworking the dough will melt the butter and over-activate the gluten in the flour, resulting in a hard, flat topping. It’s okay if the dough is a little crumbly.
- Use all of the topping. If you have extra dough after you have added the topping, double it up in some of the thinner areas until all of it is used.
- If the topping starts to brown too quickly, then lay a piece of foil over the top and bake on.
- It’s important to bake the Peach Cobbler until the topping is deeply golden and you see syrup bubbling up all around the edges of the pan. This is a sign the filling has thickened in the middle. If the filling is runny, pop the cobbler back in the oven and cover with foil if the topping is becoming too dark.
- Prep Time: 20-30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
