This easy peach cobbler recipe with canned peaches is a cakey cobbler not pie crust type cobbler. With just a few pantry staples it has an old fashioned flavor that will remind you of Grandma’s house.
Serve plain or with or a splash of cream. For a special treat serve with a scoop of vanilla ice cream.
I first made this cobbler back when we were living in a rented house and I had a quart of home-canned peaches I wanted to use up before it was time to go peach picking again.
It’s been on our family’s table ever since — simple enough for a weeknight but good enough to bring to a potluck.
If you’ve got some canned peaches in the pantry, you’re most of the way there.
What Makes this Cobbler So Good
- It uses a full quart of home-canned peaches — juice and all — which keeps the cobbler moist and flavorful in a way a small store-bought can just can’t match.
- The cakey batter rises up around the peaches as it bakes, so you get soft, peachy pockets throughout instead of a thick crust sitting on top.
- It’s made with pantry staples you almost certainly already have, and comes together in about 10 minutes of hands-on time.
- A few simple tips (don’t drain the peaches, don’t stir once it’s assembled) make the difference between a soggy cobbler and a golden, perfectly set one.
The Peaches
I use home canned peaches whenever I make peach cobbler. One thing that I love about this easy peach cobbler recipe is that I don’t have to thicken the peach juice like I would if I were to make a pie crust cobbler with canned peaches.
Also, a lot of peach cobbler recipes made with canned peaches have you drain at least some of the juices – not this one!
Store bought canned peaches can also be used. Frozen peaches can be used but I would add some sugar to them and put them on the bottom of the pan and then pour the cobbler batter on top. Just know that frozen peaches will be firmer.
If you want to use fresh peaches, you can, just stir them into the batter.
If you use fresh or frozen peaches, the cobbler will be more cakey and not as moist as it would be if you used canned peaches.
The Cobbler Batter Ingredients
You probably have all these ingredients in your pantry – which is another reason to love this easy peach cobbler recipe.
- Butter – salted or unsalted works. If you use salted you can reduce or omit the salt in the dry ingredients.
- Flour – I’ve made this with freshly ground whole wheat flour, unbleached all-purpose flour and gluten-free cup for cup flour. They all taste great!
- Sugar
- Salt
- Baking powder
- Milk
Putting it all together
For this recipe you’ll need a 9×13 baking dish. Melt the butter in the pan. I usually put the butter in the pan and put it in the oven while the oven is pre-heating and I’m mixing together the other ingredient.
Mix all the other ingredients except the canned peaches together. When the butter is done melting, spread it around the 9×13 pan and up the sides.
Pour the batter into the pan over the melted butter.
Spoon the peaches (with the juices) onto the batter. Do NOT mix!!
Bake for 1 hour or until the top is golden brown and the center is set.
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Peach Cobbler with Canned Peaches Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F
- Melt the butter by putting it in the 9×13 pan and putting it in the oven as it preheats.
- Mix the flour, sugar, salt, baking powder and milk together.
- Remove the pan from the oven and pour the batter on top of the butter.
- Spoon the canned peaches, along with the juices, on top of the batter.
- Bake at 350°F for 1 hour
Notes
Cover tightly and store at room temperature for up to 2 days or in the refrigerator for 5 days. Freeze for 3-6 months. To Reheat:
Microwave for 30 seconds. Or put in cold oven and heat until oven reaches 350°F.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
No — don’t drain them! The juice from the canned peaches is actually part of what makes this cobbler so moist and flavorful. As the cobbler bakes, the batter rises up around the peaches and absorbs that juice, giving you a tender, cakey texture that you just can’t get with drained peaches. This is one of the things that makes a cakey-style cobbler different from a pie crust cobbler, and honestly, it’s one of my favorite things about this recipe.
Yes, and for this particular recipe, canned peaches are actually my first choice. They bring their own juice, which keeps the cobbler moist without any extra steps. Fresh peaches can be used — just stir them directly into the batter — but the result will be firmer and more cake-like since fresh fruit doesn’t release as much liquid. If you have a jar of home-canned peaches on the shelf, this is a great way to use them.
For this recipe, you don’t need to thicken the peaches at all. The batter does all the work — it rises up around the peaches as it bakes and absorbs the juice naturally. If you’re making a pie crust-style cobbler, you might need a cornstarch slurry to thicken the fruit, but with this cakey batter method, the juice is an asset, not a problem.
The biggest one I see is draining the canned peaches — don’t do it! That juice is flavor. A few other things to watch: make sure your butter is fully melted and coating the pan before you add the batter, don’t skip the full hour of baking time even if the top looks done early (the center needs time to set), and resist the urge to stir once everything is in the pan. Let the oven do its job and you’ll get that beautiful golden top with soft, peachy pockets throughout.
Yes, store-bought canned peaches work well in this recipe. Use a 29-ounce can, which is close to a quart. If your peaches are packed in heavy syrup, you may want to reduce the sugar in the batter slightly since the cobbler will already be sweet enough.
You can, but the texture will be different. Fresh peaches don’t release enough juice to keep the cobbler moist in the same way canned peaches do. If using fresh, stir them directly into the batter and expect a slightly firmer, more cake-like result. A quart of fresh sliced peaches is roughly equivalent to a quart jar of canned.
Yes. Thaw them first and toss with a little sugar, then pour them on top of the batter as you would canned peaches. The cobbler will still be delicious, though slightly less juicy than the canned version.
A cakey cobbler uses a batter (butter, flour, sugar, milk, baking powder) that rises up around the fruit as it bakes, giving you a soft, golden topping. A pie crust cobbler uses a rolled pastry crust on top and bottom. This recipe is the cakey style — easier to make and honestly just as good.
This recipe is sized for a 9×13 pan. You could halve the recipe and bake it in an 8×8 pan — reduce the baking time to around 45 minutes and check for doneness by looking for a golden top and set center.
Cover the pan and store at room temperature for up to two days, or refrigerate for up to four days. Reheat individual portions in the microwave. The cobbler is best warm, so I usually reheat mine before serving.
Other ways to use canned or fresh peaches
Cobbler isn’t the only thing you can make with a jar of peaches. We also love a good fruit crisp — the oat topping gives it a completely different texture.
And if you want to make sure you’ve always got peaches on hand, check out our guide to preserving peaches — canning, freezing, and dehydrating and how to freeze peaches.
Angi Schneider is the author of The Ultimate Guide to Preserving Vegetables and Pressure Canning for Beginners and Beyond, both published by Page Street Publishing. She has taught canning classes for 177 Milk Street, been featured in Serious Eats, and written for Countryside Magazine. Angi has been sharing gardening, preserving, and simple living skills since 2010.
I am so happy to hear you are buying a house. I hope your camping goes well. I think the housework will be less, but perhaps less means more stress? Who knows? Have a great week. The recipe sounds wonderful!
So happy. Where are you camping? Lake Texana? That will probably too far away. Where is the house you are buying. I know you will make it! Christy