Peach Cobbler with Canned Peaches
A classic Southern-style peach cobbler made with canned peaches for ultimate convenience. This foolproof recipe features a buttery, tender batter that rises around sweet, syrupy peaches, creating a golden, bubbling dessert that tastes like summer.
Equipment
- 9x13-inch baking dish - ceramic or glass preferred for even heat distribution
- Large mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
- Can opener
- Oven mitts
- Cooling rack
- Medium saucepan
- Cast iron skillet - optional, for single-serve or crispy-edged version
- Hand Mixer - optional, for fluffier batter variation
- Oven thermometer - optional, for accurate temperature
Ingredients
- 2 cans sliced peaches in heavy syrup - 29 oz / 822g each, do not drain
- 1 cup granulated sugar - 200g, divided
- 1 cup all-purpose flour - 125g
- 1 cup whole milk - 240ml
- 0.5 cup unsalted butter - 113g, melted
- 1.5 tsp baking powder
- 0.25 tsp salt
- 1 tsp pure vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- vanilla ice cream - for serving
- whipped cream - for serving
- caramel sauce - for serving, optional
- toasted pecans - for serving, optional
Instructions
- Preheat the oven to 350°F (175°C). Place the butter in a 9x13 inch baking dish and put it in the oven to melt completely, about 5 minutes. Remove carefully and tilt to coat the bottom evenly.
- Pour the undrained peaches and syrup into a medium saucepan. Add half the sugar (½ cup / 100g), cinnamon, and nutmeg. Heat over medium, stirring occasionally, until warm and bubbling at the edges, 5-7 minutes. Remove from heat.
- In a large bowl, whisk together the flour, remaining sugar (½ cup / 100g), baking powder, and salt. Add the milk and vanilla, whisking until smooth (small lumps are fine).
- Pour the batter directly over the melted butter in the baking dish without stirring. Spoon the warm peach mixture evenly over the batter, including any syrup. Do not stir the layers.
- Bake on the center rack for 55-65 minutes, until the top is deep golden brown and a toothpick inserted into the batter comes out clean. Tent with foil if the top browns too quickly.
- Remove from the oven and let rest on a cooling rack for 10-15 minutes before serving. This allows the filling to thicken. Serve warm with your favorite toppings.
Notes
- Do not drain the peaches: The syrup is essential for creating a saucy, gooey filling. Draining will result in a drier cobbler.
- Never stir after assembling: Stirring the layers together prevents the batter from rising properly around the fruit and ruins the signature texture.
- Use real butter: Margarine or butter substitutes don't provide the same rich flavor or browning characteristics essential to this cobbler.
- Warm the fruit: Adding cold canned peaches to the batter can cause uneven baking and a dense, undercooked center. Always warm the filling first.
- Check your oven temperature: Ovens can vary widely. An oven thermometer ensures accuracy and prevents over- or under-baking.
- Let it rest before serving: Cutting into the cobbler immediately results in a runny sauce. A 10-15 minute rest allows it to set up beautifully.
- Storage and reheating: Store covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 15-20 minutes to restore crispness, or microwave individual portions.
- Freezing: This cobbler freezes well for up to 2 months. Cool completely, portion into freezer-safe containers, and thaw in the refrigerator overnight before reheating.
- Make ahead: Prepare the peach filling and mix the dry ingredients a day ahead. Assemble and bake when ready for a freshly baked dessert with minimal effort.
- Spice variations: Feel free to adjust spices to your taste. Try adding a pinch of allspice, cardamom, or ginger for a different flavor profile.