Peach Cobbler with Canned Peaches

This easy peach cobbler with canned peaches comes together with just 10 pantry staple ingredients and less than 15 minutes of prep. No tedious fruit peeling required!

The perfect dessert all year round.

• Because this recipe utilizes canned peaches instead of fresh, you can make it any time of year without waiting on peach season.
• And you’ll be making it all the time because it’s about as low-effort as dessert gets. Dump, mix, drop, and bake with ingredients you probably already have on hand in your pantry.
• The combination of flavor and texture is out of this world! Juicy, brown sugar sweetened peaches meet a golden, slightly sweet buttery biscuit topping for a warm, cozy dessert that tastes like it took way more time and effort than it did.
• The best part is you don’t need a box of cake mix to make this cobbler!

Here’s what you’ll need.

Here’s how it all comes together.

MAKE PEACH FILLING. Drain the canned peaches well, then toss them with granulated sugar, brown sugar, and vanilla. Pour into the prepared baking dish, saving a few slices to tuck on top later if you want a prettier finish.

START COBBLER TOPPING. Whisk together the flour, sugar, baking powder, and salt. Work the cold, cubed butter into the dry ingredients with a pastry cutter or your fingers until it looks like coarse crumbs with pea-sized bits of butter throughout.

ADD WET INGREDIENTS. Stir in the half and half and vanilla just until combined — don’t overmix.

SCOOP TOPPING. Drop spoonfuls of the batter all over the peaches, tucking in those reserved peach slices if you saved them.

BAKE + REST. Bake for 40 minutes or until the top is deep golden brown. Cover loosely with foil and bake for another 5-10 minutes, or until the biscuits are cooked through in the middle and the peach filling is bubbly around the edges. Let rest for 5 minutes before serving.

SERVE + ENJOY. Serve warm with vanilla ice cream. Enjoy!

Things I learned while testing this recipe.

• You can easily halve this recipe and bake it in a 9×9 baking dish or the larger of the two from the Staub baking dish set.
• Drain the peaches really well! Canned peaches hold a lot of liquid, and skipping the step can leave you with a soupy cobbler instead of a jammy one.
• Cold butter is what gives the topping those craggy, biscuit-like pockets instead of a dense, cakey texture. Pop it in the fridge and let it hang out there until just before you add it to the cobbler bit.
• I prefer to dollop the batter over the peaches, leaving gaps so the fruit can bubble up between the topping. It’s the most pleasing visually and texturally.
• If the top browns too quickly before the middle sets, that foil tent in the last few minutes is your best friend.

Here’s how I’d make it a meal.

• super easy smash burgers
• instant pot pulled pork sandwiches
• sage chicken meatballs with lemony orzo
• chicken, bacon, artichoke pasta salad
• marinated goat cheese appetizer

Just in case you have leftovers.

• STORING: Cover the baking dish tightly or transfer leftovers to an airtight container and store in the fridge for up to 4 days.
• REHEATING: Warm individual portions in the microwave for 30-45 seconds, or reheat the whole dish, covered, in a 350-degree oven for 15-20 minutes until warmed through. To be honest though, I eat the cold leftovers straight out of the pan – it’s that good!

More easy dessert recipes for your eating pleasure.