This easy peach cobbler recipe is one we’ve made since we were little girls and is so delicious that we are all obsessed.
We love it for so many reasons but especially love that it’s simple and prepped in just 5 minutes. It’s also made with a handful of pantry staple ingredients (including a can of peaches to make it extra easy). It’s as easy as our cake mix peach cobbler, but a little more “homemade”.
Because this cobbler is so buttery, easy and delicious, it’s become a go-to for so many family functions, BBQs and holiday gatherings. It’s the perfect dessert!
Why you’ll love it + Why it works:
- Pantry staples. It’s made with pantry staples, which makes it a go-to! Just add a can of peaches.
- Easy to double. Just make it in a bigger pan – perfect for serving a crowd (or for seconds).
- Butter + batter bakes into a crust. Pouring batter over melted butter creates the classic golden cobbler topping.
- Peaches stay on top, then sink slightly. Not stirring keeps the cobbler layers forming properly while baking.
Easy Peach Cobbler Ingredients
- Sliced peaches (1 (15-ounce) can, the whole can): Fruit and syrup create juicy pockets and sweet sauce as the cobbler bakes. Use the whole can and do not drain.
- Butter (½ cup): Melts in the pan to brown slightly, giving crisp, buttery edges and helping the crust rise around the fruit.
- All-purpose flour (1 cup): Forms the quick batter that puffs into a tender, cake like topping.
- Sugar (1 cup): Sweetens the batter and helps the top caramelize to a golden finish.
- Milk (1 cup): Loosens the batter so it pours and bakes into a soft crumb.
- Baking powder (2 teaspoons): Lifts the batter for a light, cakey cobbler top.
- Salt (pinch): Balances sweetness and brightens the peach flavor.
- Cinnamon, optional: Adds cozy spice that pairs perfectly with peaches.
How to Make Peach Cobbler
PREP. Preheat your oven to 350°F and melt the ½ cup butter in a 9×9-inch baking dish in your oven.
ASSEMBLE. In a medium bowl, mix 1 cup flour, 1 cup sugar, 1 cup milk, 2 teaspoons baking powder, and a pinch of salt and stir until just combined.
Take the pan out of the oven once the butter is melted and pour the batter mixture over it.
Spoon the canned peaches (with the juice/syrup) over it. Do NOT mix!!
BAKE. Bake for 40-45 minutes until the crust is golden brown and serve warm. We love to serve it with a scoop of Vanilla Ice Cream and Whipped Cream!
Kristyn’s Peach Cobbler Tips
- USE REAL BUTTER – don’t skip this!! Real butter is what helps give the cobbler that rich, buttery caramelized crust.
- NO STIRRING. Do not stir once layered, the batter rises through the peaches to create the crust.
- NO MORE JIGGLE. Bake until deep golden and the center no longer jiggles, start checking at 38 minutes.
- SERVE IT RIGHT – Peach cobbler is amazing on its own, but it’s next level with a scoop of Vanilla Ice Cream or homemade Whipped Cream. Pure heaven!
Peach Cobbler with Canned Peaches
Video
Ingredients
- 1 (15-ounce) can sliced peaches, the whole can
- ½ cup butter
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk
- 2 teaspoons baking powder
- pinch of salt
- cinnamon, optional
Instructions
- Preheat oven to 350°F.
- Melt the cube of butter in a 9×9 pan in the oven.
- In a medium bowl, mix flour, sugar, milk, baking powder, and salt.
- Remove the pan with the melted butter from the oven. Pour the batter mixture over it making sure it spreads mostly evenly.
- Spoon peaches (with the juice) over it. Do not mix. Sprinkle with cinnamon if desired.
- Bake for 38-44 minutes.
Notes
Reheat in the microwave in 30-second increments. To reheat it on the stove, bake at 350°F for 10 minutes if at room temperature or 20 minutes if the cobbler is chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead and reheat, cover and warm at 325°F until bubbly, serve with ice cream or whipped cream.
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This recipe was first shared August, 2011.
Very nice peach cobbler ,made with the tin peaches.very tastie treat. Thankyou 0725t2026,
6:11amestusa. philapa.usa. 19104. Fromus.
this recipe definitely needs more peaches.
Adding a few more peaches is a great option if you prefer a fruitier cobbler.
I just made this yesterday…it is the best cobbler batter I have ever had. The texture is fluffy , and with the butter at the base of the pan adds the buttery flavor that makes me think of shortbread. It is so perfect with the peaches…feels very much like a grandmas home cooking. I have a peach tree and it put out almost 10lbs of peaches. These are a white freestone and they were small, like a little bigger that a cherry small. It was impossible to peel these–even with blanching. Because the peel was so thin when you eat one I felt it would be fine to go ahead and skip peeling and just cut them up. Well it worked out fine. You cannot tell they are unpeeled. I added the Cinnamon, which I planned on doing before I read the recipe. Absolutely delicious. 5 stars!
Thank you so much for sharing this! I am thrilled the cobbler turned out so well with your fresh peaches, and it is great to know the thin peels worked perfectly.
This came out terrible. I followed the recipe step-by-step and it was an epic fail. The crust was wet & doughy and the entire mixture was like butter soup.
I am so sorry this happened. I am honestly perplexed about what could have gone wrong since it sounds like you followed the recipe exactly. My only thought is that it may have needed more baking time for some reason.
I think you didn’t bake it long enough. I know it says up to 44 min, however I have a high end stove and the I used convection setting, but I had to bake mine to 48 min for the center of the cake dough to finish cooking. At 41 min the center area didn’t look cooked..the toothpick came out with dough (it also was jiggly). I just kept adding minutes until the center was firm and toothpick came out clean. I have not had a baked pastry item take more time than recommended when I use the convection setting. So cannot explain why. Do you have separate oven thermometer? I have one that I place inside. the oven, and check here and there to see if it is the same temp as the oven setting. If it comes out differently that the oven setting , may need the oven temp recalibrated.