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A warm, gooey southern-style peach cobbler made quickly and easily using canned peaches and pantry staples. Features a golden buttery crust and sweet tender peaches, perfect for busy nights or special occasions.

  • Total Time: 50-55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 large can (29 oz) sliced peaches, reserving about half the syrup
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup milk
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place 1/2 cup (1 stick) unsalted butter in a 9×13-inch baking dish and melt in the oven; remove when melted.
  3. Open the can of sliced peaches and drain most of the syrup or juice, reserving about 1/4 to 1/2 cup of syrup.
  4. In a mixing bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
  5. Stir in 3/4 cup milk and 1/2 teaspoon vanilla extract (if using) until just combined; do not overmix.
  6. Pour the batter evenly over the melted butter in the baking dish; do not stir.
  7. Arrange the reserved sliced peaches evenly over the batter and drizzle the reserved syrup over the peaches; do not stir.
  8. Sprinkle 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg over the top if using.
  9. Bake for 40 to 45 minutes until the top is golden and a toothpick inserted into the crust comes out clean.
  10. Let the cobbler cool at least 10 minutes before serving.

Notes

Use heavy syrup peaches for a sweeter, richer dessert or light syrup/juice-packed peaches for a lighter flavor., Do not stir after adding peaches to allow the batter to rise properly., Self-rising flour can be substituted for all-purpose flour and baking powder to achieve a fluffier crust., Optional flavor boosts include lemon zest or almond extract., Serve with vanilla ice cream, whipped cream, or Greek yogurt for added richness., For gluten-free version, substitute all-purpose flour with gluten-free flour blend., For vegan version, use vegan butter and plant-based milk such as almond or oat milk., Store leftovers covered in refrigerator up to 5 days and reheat at 300°F for 10 minutes or microwave single servings for about 30-45 seconds., Freeze wrapped tightly up to 2 months; thaw overnight in fridge before reheating.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Cuisine: American, Southern

Nutrition

  • Serving Size: 1 serving
  • Calories: 300 kcal
  • Fat: 9 g
  • Carbohydrates: 50 g
  • Protein: 3 g