Easy Peach Cobbler Recipe

Peach Cobbler with cake batter crust on top and a scoop of vanilla ice cream.

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.

Author Amber Brady

Prep Time 10

Cook Time 45

Total Time 55

Yields servings

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