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Easy Peach Cobbler with Canned Peaches

Easy peach cobbler with canned peaches uses a buttery self-rising-style crust that turns golden and caramelized as the syrup soaks in. This quick peach cobbler bakes in one dish until bubbly and set, with tender fruit throughout.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cobbler base
  • 2 can (15 oz) sliced peaches in heavy syrup, undrained Use 2 cans total; keep peaches and syrup together.
  • 0.5 cup unsalted butter Melt in the baking dish during preheating.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat your oven to 350°F (175°C). Let it fully come to temperature so the cobbler sets evenly and browns properly.
  2. Place the butter in a 9x13 baking dish and melt in the oven while it preheats. Watch for melted, glossy butter across the bottom with no browning yet.
  3. Whisk the flour, sugar, baking powder, salt, and cinnamon together, then stir in the milk until just combined. Stop as soon as no dry streaks remain for a tender, self-saucing texture.
  4. Pour the batter over the melted butter—do not stir. The batter should settle as a layer without mixing into the butter.
  5. Pour the canned peaches with all their syrup evenly over the batter—do not stir. You should see syrup pooling at the surface and fruit spreading across the top.
  6. Bake for 40-45 minutes until the top is golden brown and the edges are caramelized. Look for bubbling peach syrup that rises through the crust and a lightly firm center.
  7. Serve warm with vanilla ice cream or whipped cream. Finish with a scoop so the syrupy fruit soaks into the golden crust.

Notes

For best results, use the full cans including the syrup so the cobbler bakes up with a bubbly, self-saucing texture. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a 300°F oven until hot throughout. Freezing is not recommended because the fruit syrup and crust can turn grainy after thawing. For a lower-sugar swap, use reduced-sugar granulated sugar and keep the canned peaches (syrup still helps the soak-in texture).