Easy Peach Cobbler Recipe
This easy peach cobbler recipe made with canned peaches is quick to make with a simple cake batter crust. You can swap the canned peaches with fresh peaches or even frozen peaches too.
Homemade Peach Cobbler
This homemade peach cobbler recipe is super easy to make with canned peaches and a few pantry ingredients for the cake batter on top.
It’s not quite as easy as using a cake mix like my caramel apple dump cake. BUT, if you don’t have cake mix in your pantry, you probably have what you need to make this quick cake batter with typical baking ingredients.
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Warm fruit with sweet cake on top — what more can you want?! The best part is that it doesn’t have to look pretty. Spoon it into a bowl and serve it warm with a scoop of ice cream or dollop of whipped cream. Delicious!
Why are there so many different cobblers?
Depending on where you’re from, or that family recipe handed down from grandma, you might be thinking, this easy peach cobbler is more like a dump cake than a cobbler.
Well, the thing about cobblers is that they are super versatile and mean different things to different people.
A cobbler is typically made with a fruit filling and can be topped with cake batter, biscuits, OR dumplings. Not to be confused with a crisp or crumble that’s made with a streusel-like topping.
Canned, Fresh, or Frozen Peaches
For the fruit filling in this peach cobbler recipe you can use canned peaches, fresh peaches, or even frozen peaches. It all depends on your preference or access to fresh fruit.
NOTE: If using frozen peaches, make sure to thaw them first and drain any liquid before proceeding.
Easy Peach Cobbler Ingredients
To make this easy peach cobbler you will need a few simple ingredients:
- Unsalted Butter
- All-Purpose Flour
- Granulated Sugar (for both the cake batter and mixing with the peaches)
- Baking Powder
- Ground Cinnamon
- Salt – omit if using salted butter
- Milk
- Vanilla Extract
- Canned Peaches – preferably in juices, not syrup
For the Cake Batter
- Preheat the oven to 350 degrees Fahrenheit.
- Put the butter in an 8×8-inch square baking dish and place it in the oven for 3-5 minutes to melt the butter. Remove pan from oven and set aside.
- Make the cake batter. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the milk and vanilla extract. Whisk until combined. (It’s ok to have a few lumps.)
- Pour batter over the butter. Do NOT mix.
To Assemble and Bake
- Drain the canned peaches. Add sugar and stir together. (NOTE: Additional sugar is optional. You may want to do this with peaches in juices, but not peaches in syrup.) Spoon peaches into cake batter. Do NOT mix.
- Place peach cobbler in oven and bake at 350˚F for 45 to 50 minutes, or until cake is golden brown. Let rest for 5 minutes before serving.
Why are the peaches added last?
You might be wondering why the peaches are added last when they’re supposed to be on the bottom?
Don’t you fret! The peaches are heavier than the cake batter and will settle at the bottom as the cake rises to the top. It’s kind of magical like that.
How to Serve and Store Peach Cobbler
This easy peach cobbler is best served warm with a scoop of vanilla ice cream or sweetened whipped cream on top.
Cover the pan with plastic wrap or foil and store any leftovers at room temperature up to 2 days or in the refrigerator up to 5 days.
For best tasting leftovers, reheat the peach cobbler by scooping some into a microwave safe dish and nuking it for 30-60 seconds. Don’t forget the ice cream or whipped cream on top!
More Peach Desserts
If you like this easy peach cobbler, you might also like these other peach desserts:
Easy Peach Cobbler Recipe
Ingredients
Cake Batter:
- 4 Tbsp (57 g) unsalted butter
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ¾ cup (150 g) granulated sugar
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- 1 cup (237 ml) milk
- ¼ tsp vanilla extract
Fruit:
- 15 oz (425 g) can sliced peaches in juices, drained
- ¼ cup (50 g) granulated sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Put the butter in an 8×8-inch square baking dish and place it in the oven for 3-5 minutes or until the butter is melted. Remove pan from oven and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the milk and vanilla extract. Whisk until combined. (It’s ok to have a few lumps.)
- Pour batter over the butter. Do NOT mix.
- Drain the canned peaches. Add sugar and stir together. (NOTE: Additional sugar is optional. You may want to do this with canned peaches that were in juices, not syrup.) Spoon peaches into cake batter. Do NOT mix.
- Place peach cobbler in oven and bake at 350˚F for 45 to 50 minutes, or until cake is golden brown. Let rest for 5 minutes before serving. Top with vanilla ice cream or sweetened whipped cream, if desired.
Notes
- PEACHES: Use 2 cups of fresh or frozen peaches in place of canned peaches. Be sure to thaw frozen peaches and drain any liquid before proceeding with recipe. Draining the peaches prevents the cake from getting soggy or gummy.
- Cover and store leftovers at room temperature up to 2 days or in the refrigerator up to 5 days.
- Scoop leftovers in a bowl and nuke for 30-60 seconds in the microwave to reheat.
Nutrition
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