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Peach Cobbler with Canned Peaches

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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!

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Peach Bit

  • 2 (29 ounce) cans sliced peaches, drained
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract

Cobbler Bit

Instructions

  1. HEAT OVEN + GREASE PAN. Preheat oven to 375 degrees. Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. MAKE PEACH FILLING. Drain the canned peaches well. In a large bowl, combine peaches, granulated sugar, brown sugar, and vanilla. Pour into the prepared baking dish. Reserve a handful of slices if you’d like to add them to the top for a prettier presentation. 
  3. MIX DRY INGREDIENTS. Whisk together flour, sugar, baking powder, and salt.
  4. CUT IN BUTTER. Add cold, cubed butter and use a pastry cutter or your fingers to press the butter into the dry ingredients until it looks like coarse crumbs with pea-sized pieces. Don’t overwork it.
  5. ADD WET INGREDIENTS. Stir in the half and half and vanilla just until everything is well combined.
  6. SCOOP TOPPING. Use a spoon to drop dollops of batter all over the peaches. Add the reserved slices of peach in between the dollops of batter if you’d like. 
  7. 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.
  8. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • 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.

Nutrition

  • Serving Size: 1/12 of cobbler
  • Calories: 235
  • Sugar: 19.5 g
  • Sodium: 119.4 mg
  • Fat: 8.4 g
  • Carbohydrates: 37.6 g
  • Fiber: 1.7 g
  • Protein: 3.4 g
  • Cholesterol: 21.3 mg

Find it online: https://midwestfoodieblog.com/peach-cobbler-with-canned-peaches/