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Easy Peach Cobbler with Canned Peaches

Peach cobbler with canned peaches baked until a buttery, golden self-rising crust turns crisp at the edges while peach syrup bubbles through. This easy peach cobbler uses pantry staples for a quick weeknight dessert with juicy, tender fruit.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cobbler
  • 2 can (15 oz) sliced peaches in heavy syrup, undrained Use undrained so the syrup soaks into the batter as it bakes.
  • 0.5 cup (1 stick) unsalted butter Melt in the baking dish before layering in batter and peaches.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake the cobbler
  1. Preheat your oven to 350F and place a 9x13 baking dish inside while it heats.
  2. Melt the unsalted butter in the 9x13 baking dish in the oven while the oven preheats, until glossy and fully melted (about 5 minutes).
  3. Whisk the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon together in a bowl until evenly combined.
  4. Stir in the whole milk until the batter is just combined with no dry flour streaks.
  5. Pour the batter over the melted butter in the baking dish and do not stir.
  6. Evenly pour the sliced peaches in heavy syrup (undrained) over the batter and do not stir.
  7. Bake for 40 to 45 minutes at 350F until the top is golden brown and the edges are caramelized, with bubbling peach syrup visible through the crust.
  8. Serve warm with vanilla ice cream or whipped cream.

Notes

For clean slices, let the cobbler rest 10 minutes after baking so the syrup thickens into a spoonable texture. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven for 10 to 15 minutes. Freezing isn’t recommended because the fruit and crust texture can soften. Dietary swap: use lactose-free whole milk 1:1 for similar results (butter texture still works the same).