Get ready to make delicious peach cobbler any time of year with this delicious peach cobbler recipe using canned peaches (or fresh if you have them). It’s the perfect summer dessert or great any time of year!
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Cobbler is one of my all-time favorite desserts and with our mixed berry cobbler being so popular, I knew it was time to share a peach cobbler!
Fresh peaches are obviously the best (and so good on this fresh peach cake) but sometimes you don’t want to spend a ton of time peeling and slicing peaches by hand and that’s where this easy peach cobbler comes in!
This easy peach cobbler recipe is stuffed full of juicy peaches and then topped with a golden brown biscuit dough that’s crisp, sweet, and the perfect complement to the peaches. It’s perfect for an easy summer dessert to enjoy with your own family or to bring to a party to share!
Why people Love This peach cobbler
- Quick and easy – using canned peaches in this recipe makes it so much faster than a typical peach cobbler recipe!
- Easy to double – want to make this for a crowd? Since you’re using canned peaches, it’s super easy to double or even triple!
- Make ahead of time – whip up the two components ahead of time then bake right before serving. Saves you time and makes it easy to serve it warm.
Ingredients in peach cobbler made from canned peaches
Ingredient notes
- Butter - salted or unsalted work just fine, though I tend to opt for salted.
- Can of peaches – any brand of sliced peaches will work. You’ll be draining it so you can use any kind of peaches as long as they are sliced. You can also use fresh sliced peaches as well, it’ll just add more time!
- Lemon juice – fresh lemon juice is the best! If you only have bottled, that’s fine too, I just prefer fresh.
- Milk - whole milk is always best! You could also use buttermilk instead, just omit the lemon juice from the recipe.
- Orange zest - if you don’t have orange zest, you can also use lemon zest (from your fresh lemons).
How to make peach cobbler using canned peaches
This easy recipe is split into two parts, the filling and the topping. I’ve included a basic outline of how to make the peach cobbler below but make sure to check out the full recipe card at the bottom of this post for measurements and details!
1 – Make The Filling
- Preheat your oven to 350°F.
- Generously grease a 9″x13″ baking dish with 1/4 cup of butter. Leave any excess butter in the baking pan.
- Combine the granulated sugar, brown sugar, cinnamon, flour, and salt in a large mixing bowl and whisk together.
- Stir in the lemon juice, orange zest, and almond or vanilla extract.
- Gently fold in the drained sliced peaches, keeping them as intact as possible.
- Pour the peach mixture into the prepared baking dish and bake in the preheated oven for 15 minutes.
2 – Make The Cobbler Topping
- Combine the lemon juice and milk together in a cup and let it sit for about five minutes (basically making buttermilk).
- Add flour, sugar, and baking powder to your food processor and mix until combined then add the cold butter and pulse until mixture is crumbly. Don’t over-mix it.
- Whisk the vanilla into the milk mixture, then add it to the crumb mixture and pulse until the crumbs are just moistened.
Tip!
If you don’t have a food processor you can use a pastry cutter or two knives to cut the butter in then add in the milk using a rubber spatula.
3 – Bake the Peach Cobbler
- Immediately after removing the baked peach filling from the oven, spoon the topping over top. If you don’t put the dough on top of the peaches when they are hot the topping won’t bake properly.
- Place it back in the oven and bake for 40 minutes, covering with aluminum foil if the top starts to get too brown.
Let it cool slightly then serve warm with a scoop of vanilla bean ice cream on top! It’s also great with fresh whipped cream if you don’t want to deal with scooping ice cream!
how to make peach cobbler ahead of time
If you want to make this peach cobbler ahead of time, go ahead and make the peach filling and the topping but keep them separate until you’re ready to bake. Then about an hour before you want to serve the peach cobbler, bake the peach filling, top it with the topping, and finish baking.
It’ll still take about an hour to bake but at least there won’t be any hands on time to worry about!
How to store peach cobbler made from canned peaches
Store any leftover peach cobbler in an airtight container (or the dish you baked it in if you have a cover) in the fridge for up to five days.
To reheat, place in a cold oven and preheat the oven to 350 degrees and let the peach cobbler come to temp with the oven to prevent it from getting too dried out. If it’s still not as warm as you’d like it, let it cook for another few minutes – covering the top with aluminum foil if necessary to prevent the top from browning.
Helpful Tips
- Peel, pit, and slice fresh peaches if you want to use those instead of canned peaches! You’ll need about 16 whole fresh peaches to equal the same amount as the canned peaches.
- Drain canned peaches to remove any excess liquid that may dilute the filling.
- Make sure to add the topping onto the peach filling while the peaches are still hot to ensure it bakes correctly!
- Serve with vanilla ice cream or homemade whipped cream for the ultimate summer dessert!
Recipe FAQs
Can I use frozen peaches instead of canned?
You can use frozen peaches instead of canned but be sure to thaw and drain them ahead of time so they can cook properly.
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Peach Cobbler
Ingredients
Filling
- ¼ cup butter
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup flour
- 1 tsp cinnamon
- ½ tsp salt
- 1 TBS lemon juice
- 1 tsp orange zest
- ½ tsp almond or vanilla extract
- 3 28 ounce cans of sliced peaches (drained)
Topping
- 1 TBS lemon juice
- ½ cup milk
- 2 cups flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¾ cups cold salted butter (cut into cubes)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Generously grease a 9″x13″ baking dish with 1/4 cup of butter. Leave any excess butter in the pan.1/4 cup butter
- Combine the granulated sugar, brown sugar, cinnamon, flour, and salt in a large mixing bowl and whisk together.1 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, 1 tsp cinnamon, 1/2 tsp salt
- Stir in the lemon juice, orange zest, and almond or vanilla extract.1 TBS lemon juice, 1 tsp orange zest, 1/2 tsp almond or vanilla extract
- Gently fold in the drained peaches.3 28 ounce cans of sliced peaches
- Pour the peach mixture into the prepared baking dish and bake for 15 minutes.
- While the peaches are baking, add 1 tablespoon lemon juice to the 1/2 cup milk and let is sit and thicken for 5 minutes.1 TBS lemon juice, 1/2 cup milk
- Add flour, sugar, and baking powder to your food processor and mix until combined then add the cold butter and pulse until mixture is crumbly. Don’t over mix it.2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, 3/4 cups cold salted butter
- Whisk the vanilla into the milk mixture, then add it to the crumb mixture and pulse until crumbs are just moistened.1 tsp vanilla extract
- Immediately after removing the peaches from the oven, spoon the topping over the peaches. If you don’t do it right away the topping won’t bake properly.
- Place it back in the oven and bake for 40 minutes. If the topping starts to get too dark, cover lightly with foil.
- Serve warm with a scoop of ice cream and a dollop of whipped cream on top!
Tips & Notes:
- If you’d prefer to use fresh peaches, you’ll need about 16 fresh peaches – pitted, peeled, and sliced.
- You can substitute 1/2 cup of buttermilk for the milk + lemon juice if you have it on hand. Just make sure you omit the lemon juice if you replace the milk with buttermilk.
- Orange zest can be substituted with lemon zest as well.
- Peel, pit, and slice fresh peaches if you want to use those instead of canned peaches!
- Drain canned peaches to remove any excess liquid that may dilute the filling.
- Make sure to add the topping onto the peach filling while the peaches are still hot to ensure it bakes correctly!
- Serve with vanilla ice cream or homemade whipped cream for the ultimate summer dessert!
Nutrition Info
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