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Crescent Roll Peach Cobbler

Crescent roll peach cobbler with flaky, buttery crescent dough puffing into a golden, pastry-like top over jammy cinnamon peaches. This quick peach cobbler uses refrigerated dough for an easy, shortcut dessert that bakes up bubbling around the edges.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 2 can (8 oz each) refrigerated crescent roll dough Use 2 cans total; keep chilled until ready to unroll.
Peaches and filling
  • 2 can (15 oz each) sliced peaches in syrup Drain and reserve 1/2 cup syrup for the topping mixture.
  • 1 cup (1 stick) unsalted butter, melted Melt before mixing with sugar and spices.
  • 3 4 cup granulated sugar Use granulated sugar for a crisp, caramel-tinged topping.
  • 1 tsp cinnamon Gives the peaches a warm, spiced layer.
  • 1 tsp vanilla extract Adds aroma to the syrupy butter-sugar mixture.
  • reserved peach syrup Exactly 1/2 cup reserved; add to the topping mixture.

Equipment

  • 1 sheet pan

Method
 

Prepare and assemble
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the dish, pinching seams together to seal.
  3. Layer the drained sliced peaches evenly over the dough in a single, even layer.
  4. Unroll the second can of crescent roll dough over the peaches and pinch seams together to cover as evenly as possible.
Make topping and bake
  1. Mix the melted butter, granulated sugar, cinnamon, vanilla extract, and reserved peach syrup until glossy and pourable.
  2. Pour the topping mixture evenly over the top so it runs into edges and between layers.
  3. Bake for 30-35 minutes at 350F until the top is deeply golden and the filling is bubbling around the edges (visual cue: golden browned layers and active bubbling at the perimeter).
  4. Let the cobbler cool for 10 minutes before cutting so the layers set slightly.
  5. Serve warm with ice cream or whipped cream.

Notes

Pro tip: drain the peaches well, then reserve the syrup exactly—too-wet peaches can prevent the crescent layers from browning properly. Refrigerate leftovers in a sealed container up to 3 days and reheat in a 300F oven until warmed through. Freezing isn’t recommended because the crescent layers can soften after thawing. For a lower-sugar option, use a measured granulated sugar substitute (1:1) in the topping mixture if you keep the peach syrup reserved as written.