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Easy Peach Cobbler Recipe with Canned Peaches

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This easy peach cobbler recipe with canned peaches has that wonderful old fashioned flavor. Serve it plain, or with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

Easy Peach Cobbler Recipe with Canned Peaches

Picking and Prepping Your Peaches

We use a quart jar of our home canned peaches, but commercial canned peaches will work, too.

If you don't have canned peaches, it fine to substitute fresh peaches or frozen peaches. Bring frozen peaches to room temperature before baking, or your peach cobbler will take much longer to bake.

Don't skip tossing your sliced peaches with sugar in step one of the recipe. The sugar binds to the juice coming out of the fruit to make the sauce.

As the peaches sit with sugar on them, more juice will come out, even after they've been drained. Go ahead and scoop the fruit, sugar, and juice mix right on top of your batter.

If your cobbler is still soupy, add a tablespoon of cornstarch to the sugar before mixing the next time around. (Sometimes very ripe fruit is extremely juicy.)

To Peel or Not to Peel?

With fresh peaches, I would peel and slice, but peeling isn't essential. The bake time is long enough that the peels will soften.

That said, peaches regularly make the “Dirty Dozen” list for most sprayed produce. If you choose not to peel, wash well with produce wash or vinegar water.

The easiest way to peel peaches is to dip them in boiling water for about 30 seconds, then plunge them into ice water. The ice water stops the cooking, and the skins slip right off.

Once peeled, you can toss your fresh peach slices with a teaspoon of lemon juice to help prevent browning.

How to Make Peach Cobbler

This homemade peach cobbler recipe starts by draining your peaches and tossing them with a half cup of sugar.

Once the peaches are prepped, preheat your oven to 350F. Place a stick of butter (1/4 pound) into the bottom of your baking dish.

I use a 8×8 glass dish, but you can use a 2 quart casserole dish or even a cast iron frying pan. (This baking dish is nice because it comes with a lid for storage.)

Place the butter in the baking dish and put it in the oven until melted. Remove from the oven and set aside.

In a large bowl, prep the rest of the batter. Mix together 1 cup sugar, 3/4 flour, 2 teaspoons baking powder, a pinch of salt, 3/4 cup milk, and 1/2 teaspoon vanilla.

Pour the batter over the top of the melted butter. Do not mix. Place the peach slices over the top of the batter.

Bake your peach cobbler for about 1 hour, until top is golden brown and bubbling. Serve warm, with ice cream or whipped cream, if desired.

homemade peach cobbler in pan

Can I leave peach cobbler out?

This dessert is best eaten fresh, as it will soften as is sits. It's still good the next day, but not quite as good as fresh.

It's okay to leave leftovers, if any, on the counter top overnight. Refrigerate for longer storage.

Peach Cobbler or Pandowdy?

I know some cobbler recipes call for a pie crust on top, but technically, fruit topped with irregular pastry is called a pandowdy. Think top crust only pie, but a little more “shabby-chic”.

Sometimes the batter in a cobbler is dolloped into the pan by large spoonfuls, giving at an appearance more like cobblestones.

For recipes with the fruit placed on the bottom, this allows easier steam venting and helps to keep the dessert from getting soggy.

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Easy Peach Cobbler Recipe with Canned Peaches

This easy peach cobbler recipe with canned peaches has that wonderful old fashioned flavor. Serve it plain, or with a scoop  of vanilla ice cream or a dollop of whipped cream for a delicious dessert.

  • Author: Laurie Neverman
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Dessert


  • 2 cups sliced peaches (116 ounce can or a quart of home canned peaches)
  • 1 1/2 cups granulated sugar
  • 1 stick butter (1/4 pound)
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup milk
  • 1/2 teaspoon vanilla


  1. Drain peaches and mix with 1/2 cup sugar.
  2. Preheat oven to 350F. Place butter in the bottom of a 8×8 inch glass baking dish or 2 quart casserole dish. Set baking dish with butter in oven to melt. Remove from oven once melted.
  3. In a medium bowl, mix together one cup sugar, flour, baking powder, salt, milk, and vanilla to form a batter.
  4. Pour batter over the top of the butter. Do not stir. Place peaches on top of the batter.
  5. Bake your peach cobbler for one hour, or until crust is golden brown. The batter will rise to the top during baking.


You may reduce the amount of sugar on the peaches to 1/4 cup.

If using frozen peaches, bring to room temperature before adding to the cobbler, or you'll need to add extra baking time.

If substituting fresh peaches, peel and slice before use, or skip peeling if you are tight on time.

Keywords: peaches, cobbler, old fashioned, easy

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peach cobbler with canned peaches

More Made from Scratch Recipes

We have dozens of recipes on the site, from snacks to dessert, all listed by category on the Common Sense Home Recipes index page.

They include:

Old Fashioned Rhubarb Pudding Cake

Grandma Catherine's Carrot Cake with Cream Cheese Frosting

Easy Apple Cake with Caramel Topping

Yule Log Cake(Bûche de Noël)

Flourless Chocolate Cake with Chocolate Ganache (Gluten Free)

If you have a bounty of peaches to preserve, try:

Peach Jam Recipes – Peach Vanilla and Fuzzy Navel – Freezer Jam Option

Peach Raspberry Jam – “Blushing” Peach Jam is a Wonderful Summer Treat

Blueberry Peach Jam – Low Sugar, Small Batch Recipe

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  1. This was the BEST peach cobbler I’ve ever had. I doubled the amount of canned peaches and skipped adding the sugar since they were already quite sweet. I replaced the milk with half drain peach syrup and half plain unsweetened almond milk since I can’t have regular milk and it was just as tasty and very peachy! I let the batter sit in the mixing bowl for about an hour before baking and once it was done it had a thin crunchy layer on top of the crust. Truly delightful in every sense of the word!

    1. Thank you for sharing this Twist on an amazing recipe I made it for my hubby bday as he doesn’t like sweet sense cakes and following the tips you gave It Was Smashing Success Thank You so much an Enjoy the holiday weekend ☺️

  2. This stuff is crack. Hubby absolutely loved it. I strongly recommend using the 8×8 otherwise you will end up with a very thin cobbler (maybe 1″ high). Also, I use an oven thermometer and at 350 degrees using an 8×8, the total cooking time of an hour would be way too much. I went 40 minutes and it was a bit overcooked. I recommend 30-ish and checking every few minutes. Just watch the color, the top should be a deep golden color.

    1. Hi Susan! Glad you liked it, and thanks for sharing what worked for you. Between different ovens, different pans, different flours, moisture levels in the peaches, etc., it makes sense that a bit of tweaking can improve results.

      Did you use a metal pan or glass pan?

  3. This is a good recipe but is WAY too sweet. I made it as written – using a total of 1-1/2 cup sugar and even the grandkids thought it was too sweet. I made it with exactly half – 3/4 cup of sugar and everyone loved it!

    1. I just happened to think – by chance did you use store canned peaches? They tend to have a heavier syrup. I use home canned peaches in a very light syrup. It’s a sweet dessert, but with a small scoop of peach cobbler and a little ice cream or yogurt, it’s not too sweet.

      1. I made this and it was my first ever peach cobbler in was very tasty but just a little on the dry side so next time I’ll use a little of the liquid from the peaches and see how it turns out

        1. Curious – did you use commercial canned peaches or home canned peaches, and if commercial peaches, what brand? I’ve never had it turn out dry with home canned peaches, but am wondering if a specific brand of peaches cooks up differently.

  4. Made this recipe using store bought canned peaches. Drained the fruit and added sugar, when ready to add to batter there was a lot of liquid. Just removed peaches from liquid. Was I supposed to use that liquid? Haven’t tasted it yet waiting for guests. Looks delicious!

    1. The recipe is very forgiving. It’s natural for more liquid to come out as the fruit sites.

      If you leave the liquid in, it will be more saucy. Dump it out, and the cake will be firmer and slightly less sweet (you lose some sugar when you pour off the liquid).

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