7 Ingredient Peach Cobbler with Canned Peaches is Magic

Nothing beats the smell of warm peaches and buttery crust wafting through the kitchen, especially when it comes together in minutes! My peach cobbler with canned peaches is the ultimate lazy-day dessert – no peeling, no pitting, just sweet, syrupy goodness straight from the pantry. I’ve been making this exact recipe since my college days (when time and money were tight), and trust me, nobody ever guesses it starts with canned fruit. That golden, slightly crisp topping? The way the peach syrup bubbles up around the edges? Pure magic from just seven simple ingredients. Whether you’re craving comfort food or need a last-minute dessert, this cobbler never lets me down.

Why You’ll Love This Peach Cobbler with Canned Peaches

Let me tell you why this recipe is my go-to when I need dessert in a hurry (or when those sweet cravings hit hard):

• Pantry to oven in 10 minutes flat – No fresh fruit peeling or pitting means you’re halfway done before the oven finishes preheating
• The syrup does all the work – Canned peaches come swimming in their own sweet juice, creating that gorgeous caramelized edge we all fight over
• One-bowl wonder – My kind of cleanup! The batter whips up in the same bowl you mix the dry ingredients
• Comfort food magic – That golden crust hugging syrupy peaches tastes like childhood summers, even in the dead of winter
• Forgiving as can be – Overbake it slightly? Still delicious. Forget the vanilla? Still heavenly. I’ve made this half-asleep and it never fails me

Ingredients for Peach Cobbler with Canned Peaches

Here’s everything you’ll need to make my foolproof peach cobbler – I bet you’ve got most of this in your kitchen already!

• 2 cans (15 oz each) sliced peaches in syrup (don’t drain them – that liquid gold is key!)
• 1 cup all-purpose flour (spooned and leveled, no need to sift)
• 1 cup granulated sugar (I use white but brown sugar works too for a caramel twist)
• 1 tsp baking powder (that little lift makes all the difference)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1/2 cup milk (whole milk gives the richest taste but any kind works)
• 1/4 cup melted butter (measure after melting – I microwave mine in the mixing bowl to save dishes)
• 1 tsp vanilla extract (the secret flavor booster)

Ingredient Notes & Substitutions

Listen, I’m all about using what you’ve got! Here are my tried-and-true swaps:

Peaches: Fresh peaches? Absolutely! Use 4 cups sliced with 1/2 cup water mixed with 2 tbsp sugar. Frozen work too – thaw first and keep the juices.

Flour: Gluten-free 1-to-1 blends perform beautifully here – just don’t overmix.

Sweetener: Honey or maple syrup can replace half the sugar, but reduce milk by 2 tbsp.

Pro tip: That peach syrup is liquid gold – never drain it! The batter soaks it up as it bakes, creating those irresistible caramelized edges.

How to Make Peach Cobbler with Canned Peaches

Okay, friends – let’s make some magic happen! This peach cobbler comes together so easily you’ll be pulling it out of the oven before the craving passes. Here’s exactly how I do it:

1. Heat things up: Crank your oven to 375°F (190°C) – no skipping this step! A properly hot oven gives us that perfect golden crust.

2. Peach prep: Open those cans (listen for that satisfying “pop!”) and pour EVERYTHING into your baking dish – syrup included! I use a 9×13-inch pan, but an oven-safe skillet works great too.

3. Batter up: In that same bowl you melted the butter (see? less dishes!), whisk together flour, sugar, baking powder and salt. Pour in milk and vanilla, stirring just until no dry spots remain. A few lumps? Totally fine!

4. The grand pour: Slowly drizzle the batter over your peaches – don’t stir! The magic happens as the batter sinks and rises around the fruit during baking.

5. Bake ’til beautiful: 40-45 minutes does the trick. You’ll know it’s ready when the top turns a deep golden brown and those peach juices bubble excitedly around the edges. Your kitchen will smell like heaven!

6. The hardest part: Let it cool for 5 minutes (I know, torture) so the syrup thickens slightly. Then dig in while it’s gloriously warm!

Tips for the Best Peach Cobbler

Three secrets from my many (many) batches:

• Batter lumps are friends! Overmixing makes tough cobbler – stir just until combined.
• Serve warm, not hot. That 5-minute wait lets the syrup thicken perfectly.
• Vanilla ice cream isn’t optional. The melting cream swirling with warm peaches? Pure bliss.

Serving Suggestions for Peach Cobbler with Canned Peaches

Oh honey, this peach cobbler is heavenly all by itself, but let me tell you how I like to dress it up when I’m feeling fancy (or when company’s coming):

• Vanilla ice cream is mandatory in my book – that cold cream melting into warm peaches is what dessert dreams are made of
• Whipped cream clouds – Homemade or store-bought, piled high with a sprinkle of cinnamon
• For breakfast (I won’t judge) – Top with Greek yogurt and granola for a sweet start to the day
• Bourbon caramel drizzle – When adults are visiting, I warm store-bought caramel with a splash of bourbon

The best part? This cobbler tastes just as amazing cold the next day – if there’s any left!

Storage & Reheating Instructions

This peach cobbler keeps like a dream! Just cover the baking dish with foil or transfer leftovers to an airtight container. It’ll stay fresh in the fridge for up to 3 days – though in my house, it never lasts that long. When that craving hits again, reheat individual portions in the microwave for 30 seconds or pop the whole dish back in a 350°F oven for 10 minutes to crisp up the topping. Pro tip: Adding a scoop of cold ice cream to piping hot cobbler creates the perfect temperature contrast!

Peach Cobbler with Canned Peaches FAQs

I’ve made this cobbler more times than I can count, so let me answer the questions I get asked most:

Can I use fresh peaches instead? Absolutely! Swap in 4 cups sliced fresh peaches mixed with 1/2 cup water and 2 tbsp sugar. The baking time might increase by 5-10 minutes.

Why is my cobbler too runny? Did you drain the peaches? That syrup’s crucial! If it’s still loose after cooling, bake 5 more minutes uncovered. The juices thicken as it sits.

Can I make this ahead? You bet! Assemble (unbaked) up to 4 hours early and refrigerate. Add 5 minutes to baking time since it’s going in cold.

Help – no baking powder! No panic! Use 1/4 tsp baking soda + 1/2 tsp cream of tartar instead. Your cobbler will still rise beautifully.

Freezer-friendly? Oh yes! Bake, cool completely, then freeze slices between parchment for up to 3 months. Reheat straight from frozen at 350°F for 15 minutes.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each serving of this peach cobbler (based on my exact ingredients): about 280 calories and 35g of sugar – mostly from those sweet peaches! Remember, these numbers can change depending on your specific brands or if you go wild with the ice cream topping (no judgment here). It’s dessert, after all – meant to be enjoyed!

Share Your Peach Cobbler Experience

Nothing makes me happier than hearing how this peach cobbler turns out in your kitchen! Did you add a splash of cinnamon? Try it with frozen yogurt instead of ice cream? Leave a note below – I read every single one and love swapping tips. Your twists might just become my new favorite way to make it!

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