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Crescent Roll Peach Cobbler

Crescent roll peach cobbler with puffed, flaky layers of shortcut crescent dough over jammy cinnamon peaches. Golden, pastry-like top bakes until bubbling around the edges for an easy summer dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll dough base and top
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 can (8 oz) refrigerated crescent roll dough
Peach filling
  • 2 can (15 oz) sliced peaches in syrup Drain and reserve 1/2 cup syrup.
Cobbler topping sauce
  • 0.5 stick unsalted butter Melted.
  • 0.75 cup granulated sugar
  • 1 tsp cinnamon
  • 0.5 tsp vanilla extract
  • 0.5 cup reserved peach syrup

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 baking dish.
  2. Unroll one can of crescent roll dough and press it into the bottom of the dish, pinching seams together.
Assemble
  1. Layer the drained peaches evenly over the dough.
  2. Unroll the second can of crescent roll dough over the peaches, pinching seams together.
Make the pour-over and bake
  1. Mix melted butter, granulated sugar, cinnamon, vanilla extract, and reserved peach syrup until combined.
  2. Pour the mixture evenly over the top, making sure the dough edges are lightly covered.
  3. Bake for 30-35 minutes at 350F until the top is deeply golden and the filling is bubbling around the edges.
Serve
  1. Let cool for 10 minutes before cutting so the filling sets slightly.
  2. Serve warm as-is or with ice cream or whipped cream.

Notes

Use drained peaches and reserve the syrup exactly as written—extra syrup can make the bottom soggy. Store covered in the refrigerator up to 3 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the crescent layers lose their flaky texture. For a lower-sugar option, replace granulated sugar with a 1:1 baking sugar substitute (check brand for cup-to-cup swap).