This Peach Cobbler is made with sweet canned peaches baked into a golden, buttery crust using simple pantry staples. It is warm, bubbling, and costs just $0.61 per serving.
This is the dessert I bring to every special occasion and family gathering. The kind of warm bubbling cobbler that makes the whole house smell incredible and has everyone hovering around the oven before it even comes out. My kids go absolutely crazy for it served warm with a big scoop of vanilla ice cream on top and the pan never makes it back home with anything left in it.
Why You’ll Love This Recipe!
- Budget Friendly Dessert — $5.47 total for a warm cobbler that serves 9
- Made with canned peaches — available year round so you can make this any time the craving hits
- The peach juice from the can adds extra sweetness and moisture that makes every bite incredible
- Perfect for any occasion
After 20 years of baking for my family I know that the desserts worth making again and again are always the simple ones that deliver incredible results with pantry staples — and this peach cobbler is at the very top of that list.
If you love easy Southern-style desserts like this one you will also love our peach crumble, peach dump cake, peach cobbler pound cake recipe, cherry dump cake recipe, or blueberry cobbler.
They are all budget-friendly, made with simple ingredients, and the kind of warm cozy desserts your family will request all year long.
Ingredients
- Canned peaches, not drained — the star ingredient and the key shortcut that makes this possible any time of year. Do not drain — the peach juice is essential for flavor and moisture. A standard 15 oz can gives you the perfect amount of fruit and juice for this recipe. Sliced or diced peaches both work beautifully
- All purpose flour — the base of the cobbler batter. Measure correctly by spooning into the measuring cup and leveling off — too much flour makes the crust dense and dry
- Granulated sugar — sweetens the batter and helps create that golden caramelized crust. The sugar on top of the batter caramelizes beautifully as it bakes
- Milk — adds moisture to the batter and creates the right pourable consistency. Whole milk gives the richest result but any milk works
- Baking powder — the leavening agent that gives the cobbler its rise and light texture. Make sure yours is fresh — old baking powder makes flat dense cobbler
- Unsalted butter — melted directly in the baking dish before the batter goes in. This is the technique that creates the self-forming golden crust. Always use unsalted so you can control the saltiness
- Salt — balances the sweetness and enhances all the other flavors throughout the cobbler
Carrie’s Tip: Do not drain the canned peaches — the peach juice in the can is what gives this cobbler its incredible flavor and moisture. Pour the entire can including all the juice directly over the batter and do not stir. The juice soaks into the batter as it bakes and creates that beautifully sweet bubbling filling that makes every bite taste like summer.
How to Make Peach Cobbler
Let’s make peach cobbler together using my recipe.
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Place the butter in a 9X9 baking pan and place it in the oven to allow the butter to melt. Spread it out evenly with a spatula if needed.
Step 3 – In a mixing bowl, stir together the flour, 1 cup sugar, milk, baking powder and salt.
Step 4 – Pour this mixture on top of the butter in the baking dish.
Step 5 – Pour the peaches with the juices over the top of the flour mixture as evenly as possible.
Step 6 – Bake uncovered for 35-45 minutes until the top is golden brown. Serve topped with ice cream and enjoy!
Tips for Success
- Do not drain the peaches. The peach juice is essential — it soaks into the batter as it bakes and creates that incredibly sweet bubbling filling. Always use the entire can including the liquid
- Do not stir after layering. The magic of this cobbler is in the layering — batter then peaches and juice. Stirring combines the layers and you lose the self-forming crust that makes this so special
- Watch the butter closely. Melting butter in the oven while it preheats is the technique that creates the crust — but butter that goes past melted and starts to brown will make the bottom of the cobbler taste burnt
- Use a 9×9 for a thicker cobbler. A 9×9 baking dish gives you a thicker more cakey cobbler while a 9×13 gives you a thinner crispier result — both are delicious and it comes down to your preference
- Let it rest before serving. Ten minutes of resting allows the filling to set slightly so it scoops cleanly and the flavors come together beautifully
- Extra Crispy. For an extra crispy top, broil for 1-2 minutes at the very end of baking — watch closely so it doesn’t burn.
- Prefer it less sweet? Reduce the sugar in the batter to ¾ cup, especially if your canned peaches are packed in heavy syrup rather than juice.
Fresh Peaches Verses Canned Peaches
Both work beautifully in this cobbler — here is how to decide which to use:
Canned peaches — the easier choice that gives you cobbler any time of year. Do not drain — the juice is what makes this recipe so flavorful. One standard 15 oz can is all you need.
Fresh peaches — peel and slice 3 to 4 medium fresh peaches. Toss with 2 tablespoons of sugar and let sit for 15 minutes to draw out the juices before adding to the cobbler. Fresh peaches give a brighter more intense peach flavor when they are in season.
Frozen peaches — thaw completely and drain excess liquid before using. Add a splash of peach juice or a tablespoon of sugar to make up for the juice lost during thawing.
Variations and Substitutions
- Swap canned peaches for cherry pie filling blueberry pie filling or apple pie filling for a completely different cobbler with the same method
- Add a teaspoon of cinnamon or nutmeg to the batter for a warm spiced version
- Add a pinch of almond extract to the batter for a bakery-style flavor that pairs beautifully with peaches
- Sprinkle cinnamon sugar over the top before baking for an extra caramelized crust
- Use brown sugar instead of granulated for a deeper more caramel-forward flavor
Serving Suggestion
- Vanilla Ice Cream — the most classic pairing and what Carrie’s family always requests. The warm cobbler and cold melting ice cream combination is absolutely incredible
- Homemade Whipped Cream — a lighter alternative to ice cream that is just as delicious dolloped over a warm bowl
- Caramel Sauce — drizzle over the top for an extra indulgent finish that takes this to a completely different level
- Coffee or Sweet Tea — the most classic Southern dessert beverage pairing
Storage and Freezer Instructions
Room Temperature
- Cover loosely and store at room temperature for up to 2 days. The crust softens slightly as it sits but the flavor is still incredible
Refrigerator
- Store covered in the refrigerator for up to 4-5 days
Freezer
- Cool completely then cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven covered with foil for 20 minutes
Reheating
- Reheat in a 350°F oven covered with foil for 15 minutes for the best result — microwave in 60-second intervals also works for individual portions. Always serve warm for the best experience
Frequently Asked Questions
Yes — peel and slice 3 to 4 medium peaches toss with 2 tablespoons of sugar and let sit for 15 minutes to draw out the juices before adding to the cobbler in place of the canned peaches.
The peaches had too much liquid — if using fresh or frozen peaches drain any excess liquid before adding. With canned peaches the juice is intentional and gives the cobbler its flavor so always include it.
No — the peach juice from the can is what gives this cobbler its incredible sweet flavor and moisture. Always pour the entire can including the juice directly over the batter.
A 9×9 baking dish gives you a thicker more cakey cobbler while a 9×13 gives you a thinner crispier result — both work beautifully and it comes down to your preference.
Yes — bake completely cool and refrigerate for up to 3–4 days. Reheat covered in a 350°F oven for 15 minutes before serving for the best warm result.
Double all the ingredients and bake in a 9×13 pan instead of a 9×9. Bake for 40-50 minutes, until golden and set. Tripling: A single 9×13 pan isn’t large enough for a tripled batch — it will bubble over. Instead, divide a tripled batch between two 9×13 pans, or one 9×13 and one 9×9, and bake as directed.
More Easy Peach Recipes
This Peach Cobbler is the dessert I reach for every time I need something warm impressive and completely foolproof. Just $0.61 a serving and made entirely from pantry staples that are probably already in your kitchen right now.
Serve it warm with vanilla ice cream and I promise the pan will come back empty every single time. If you make it leave a star rating and a comment below — I love hearing whether you used fresh or canned peaches and whether your family finished it before it even had a chance to cool!
Peach Cobbler Recipe
Ingredients
- 1 can Peaches 15 ounces, not drained
- 1 cup All Purpose Flour
- 1 cup Granulated Sugar
- 1 Cup Milk
- 2 teaspoons Baking Powder
- ½ cup Unsalted Butter
- ¼ teaspoon Salt
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F.
- Place ½ cup unsalted butter in a 9×9 baking pan and place it in the oven until the butter is melted. Spread the melted butter out evenly with a spatula if needed.
- In a mixing bowl, stir together 1 cup all purpose flour, 1 cup granulated sugar, 1 cup milk, 2 teaspoons baking powder, and ¼ teaspoon salt until combined.
- Pour the flour mixture on top of the melted ½ cup butter in the baking dish.
- Pour 1 can of peaches with the juices over the top of the flour mixture as evenly as possible.
- Bake uncovered for 35-45 minutes until the top is golden brown.
- Serve topped with ice cream and enjoy!
Can this recipe be adapted to a slow cooker?
Yes! You can make this in a slow cooker. Cook it on High for about 2–3 hours, or until the topping is cooked through. Placing a clean kitchen towel under the lid can help absorb condensation and keep the topping from becoming soggy.
Very tasty. We made a half recipe and baked it in 4 ramekin baking dishes. 1 TBSP of butter in the dish, 1/4 of the batter and 1/4 of the peaches in each dish. (again, this was a half recipe!). Baked at 350 for 30 min. Huge success! Thanks
I love this idea! Individual peach cobblers sound so fun, and I’m glad they were a huge success. Thanks for sharing!
I have fresh peaches can I still do it with them?
Absolutely! ? Fresh peaches work great in this recipe. Just peel and slice them before using. Depending on how ripe they are, you may want to add an extra tablespoon or two of sugar if they aren’t very sweet. I hope you enjoy it! ?
How should I alter recipe if I use a 29 ounce can of peaches
Thanks
Linda – I have tested it yet but I would try doubling all the other ingredients and assembling the cobbler in a 9X13 baking dish. Then bake for 40-50 minutes until set. If you try it out, please come back and let me know how it turns out!
I tripled the recipe but made big mistake baking in 9/13 pan which bubbled over & I had to transfer to 9/13 & 9/9 pan.
Plz update under description box when tripling recipe the baking pan size needs to be changed .
Also I wonder what’s wrong in mixing the batter and peaches together in pan..
? thx
Very nice recipe
Use canned peaches in syrup or in fruit juice ?
Thx
Can this recipe be made with Almond milk?
I haven’t tested that yet but I think it would work great. If you try it out, please let me know how it turns out.
This is the best dessert! It was so delicious served with a scoop of vanilla ice cream