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You’ll love this peach cobbler with canned peaches! With this simple dump-and-bake recipe, you can make a fast cobbler that is every bit as delicious as one made with fresh peaches.
If you need an easy to make, dump-and-bake dessert, you can’t go wrong with this peach cobbler with canned peaches!
Made with shelf-stabled canned peaches along with pantry and fridge staples, it’s freaking delicious with minimal prep time.
Homemade canned peaches you put up yourself will give you the best results because they have your perfect level of sweetness. But if you use store-bought, that’s fine too—we’ll just add a little less sugar to balance it.
Let’s make some Canned peach cobbler!
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
This is the ultimate dump-and-bake recipe. It’s so dead simple that you actually start by putting a stick of butter in an 8×11 inch baking dish and popping it into the oven. Yup, you’re melting the butter directly in the baking dish.
While the butter is melting, drain the canned peaches into a strainer set over a clean bowl.
Grab another mixing bowl and mix the dry ingredients with the milk. Don’t overmix it, and let it sit for 5 minutes.
While the batter is resting, chop or slice the peaches and then toss them in another bowl with the sugar and 1/4 cup of reserved peach juice.
Spoon the batter into the baking dish. Don’t pour it in; use a spoon to distribute it evenly throughout the baking dish. And don’t you dare mix that batter into the butter. 1) that’s too much work and 2) it will mess up the cobbler portion of this canned peach cobbler.
Then go ahead and spoon the peach mixture evenly on top of the batter and butter. Pro tip: cover the edges of the baking pan with foil.
Bake that gorgeous cobbler for 30 minutes, remove the foil, and then bake for another 5-10 minutes. Let that puppy rest for 15 minutes and then serve it with vanilla ice cream and sit back and accept the cheers and accolades from your impressed family and friends.
Pro Tips/recipe Notes
- Lightly spoon the flour into the measuring cup instead of scooping it. Scooping compacts the flour and you’ll end up using more than you need, which will throw off the proportions of the topping.
- Adjust the amount of sugar according to the sweetness of your peaches. When in doubt, I recommend mixing the filling with the minimum amount of sugar and giving it a taste, then adding more sugar from there if needed.
- You can store this peach cobbler covered at room temperature for 2 to 3 days. Eat it at room temperature or warm it up in the microwave.
- Prefer a baked peach dessert with a crispy topping? Check out our peach crisp with canned peaches.
Prevent your screen from going dark
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Preheat oven to 350˚F (180˚C) with a rack position in the middle of the oven.
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Add the butter to an 8×11 baking dish. Place the dish into the oven while the oven preheats.
8 tbsp unsalted butter
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Empty the canned peaches into a strainer and set aside to let them drain over a bowl. Reserve 1/4 cup of peach juice.
3 cups canned peaches
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Chop or slice peaches.
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Combine flour, salt, baking powder, 1/2 cup sugar, and cinnamon in a medium mixing bowl.
3/4 cup all-purpose flour, 1/8 tsp salt, 2 tsp baking powder, 1/2 cup white sugar, 1/2 tsp cinnamon
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Add the milk and mix until just combined. Do not overmix. Let it sit for 5 minutes.
3/4 cup milk
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Spoon the batter to distribute it evenly in the baking dish over the melted butter, without mixing the batter into the butter.
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In a medium mixing bowl, combine sliced peaches, sugar, and 1/4 cup of reserved peach juice, and spoon the mixture evenly over the batter in the baking dish.
1/4 cup white sugar
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Optional (but recommended): cover the edges of the baking dish loosely with foil.
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Bake at 350˚F, for 30 minutes. After the 30 minutes are up, remove the foil from the edges if using.
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Bake for another 5-10 minutes or until the cobbler topping is lightly browned and the fruit mixture is bubbling.
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Cool for 10-15 minutes and serve.
- Spoon the flour into the measuring cup instead of the ol’ “scoop and dump” method. That will pack the cup too full and will produce a dry cobbler topping.
- If your canned peaches are extra sweet, you can leave out the 1/4 cup of sugar altogether.
- Storing Leftovers: Allow the cobbler to cool and store covered leftovers at room temperature for 1-2 days or in the fridge for 2-3 days.
Serving: 1cupCalories: 223kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 115mgPotassium: 178mgFiber: 1gSugar: 25gVitamin A: 460IUVitamin C: 2mgCalcium: 63mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
A special thanks to Miss Brenda from NOLA for inspiring this recipe. It’s my own take on two peach cobbler recipes that she shared with me.
