My peach cobbler with canned peaches recipe is easy and delicious! Based on “cuppa cuppa cuppa” cobbler, this old-fashioned southern dessert is made with simple ingredients like self-rising flour and peaches in heavy syrup, along with flavorings like cinnamon, light brown sugar, and lemon juice. In addition to a ton of classic flavor, it also has a great texture because the soft fruit, juicy filling, and crispy crust are in perfect balance. This batter-style recipe makes a 9×13 cobbler, so it’d be perfect for a large holiday gathering like Thanksgiving, Christmas, Easter, Mother’s Day—or any day! And best of all, since it’s made with mostly shelf-stable ingredients, you don’t have to wait until the summer—you can make it at any time of the year! If you want to learn how to make peach cobbler with canned peaches, follow my step-by-step directions and watch the video below!
Peach Cobbler with Canned Peaches
Ingredients
- 3 15 oz canned peaches in heavy syrup (2 cans with juice, 1 can drained)
- 1 cup self-rising flour (150g)
- 1 cup white sugar (210g)
- 1 cup milk (240g—I used whole milk)
- 1 stick butter (113g—I used unsalted)
- *Optional:
- 1/4 cup light brown sugar (60g)
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla (for the batter)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon salt (if using unsalted butter)
Instructions
- Gather your ingredients and grease a 9×13 baking dish.
- Melt the butter in the microwave and then pour into the casserole dish. Be sure to tilt and rock the pan so the butter coats the bottom evenly.
- Make the batter by mixing the self-rising flour, white sugar, and milk in a bowl–along with the vanilla, if using. The batter should have the consistency of pancake batter and may have some lumps. *Note that if you only have all-purpose flour, you may use 1 cup of all-purpose flour plus 1½ teaspoons of baking powder and ¼ teaspoon of salt.
- Pour the batter into the baking dish on top of the melted butter. Pour it in as evenly as possible, but do not mix the batter and butter together.
- Add the peaches by spooning the peaches on top of the batter, distributing them as evenly as possible. Do not dump the cans in all at once, and do not stir.
- Sprinkle the optional brown sugar, lemon juice, cinnamon, nutmeg, cloves, and salt over the peaches. *Note that you may also sprinkle over the extra ingredients after pouring in the batter, after Step 4, if you want more even distribution of the spices.
- Pour in the juice from the 2 cans that weren’t drained, making sure to not stir or mix the ingredients together. *Note that this amount of liquid will appear to be too much, but it’s not—the recipe isn’t ruined.
- Bake the cobbler at 350°F, uncovered, for 1 hour and 15 minutes.
- Let the cobbler cool for about 20-30 minutes before serving. It is best served warm, and vanilla ice cream pairs very well with it.
Recipe Review
This peach cobbler with canned peaches recipe was a big success. Unlike some versions I’ve seen online, mine had plenty of peaches, juice, and crust, so there was plenty of flavor as well as texture. I thought the spices were perfect as well–they gave this a classic southern taste. However, next time I’ll sprinkle on the spices before adding the peaches to ensure they don’t move around as much as the dough rises up around the fruit. But other than that, this recipe was a hit in every way, especially when served with ice cream. Normally I eat my desserts plain and at room temperature, but I HIGHLY recommend serving this with vanilla ice cream while it’s still warm—trust me, you won’t be disappointed.
The only two things to be aware of in this recipe are:
- You might want to sprinkle the spices and other extra ingredients on top of the batter before adding the peaches—this will help ensure more even distribution.
- When you pour in the juice from the 2 cans, it will look like too much liquid—but don’t worry—you didn’t ruin the cobbler. A lot of the liquid will be absorbed into the crust as it bakes, so everything will turn out fine—just trust the process!
Peach Cobbler with Canned Peaches FAQs
Bake your cobbler in the oven at 350F, uncovered, for 1 hour and 15 minutes. That’s longer than most cobblers, but I found that it needed a bit more time to really get a golden brown, crispy crust.
This easy peach cobbler with canned peaches is for a 9×13 pan. It makes 8 generous servings, 12-16 if your guests aren’t extremely hungry.
Although this cobbler is delicious plain, I thought it was even better served warm with vanilla ice cream. You could also do Cool Whip or whipped cream as well.
Yes! Replace with 1 cup of all-purpose flour, then add 1.5 teaspoons of baking powder and 1/2 teaspoon salt. Be sure to mix thoroughly before using.
Drain the juice/syrup from one can but leave the two other undrained. This will ensure that there’s enough liquid for a juicy filling but not so much that the crust isn’t crispy.
Yes! You can used peaches canned in juice instead of heavy syrup in this recipe—just sprinkle 1/4 cup of white sugar on top of the peaches to give them about the same amount of sweetness.
Yes! I would recommend using 3-4 cups of peeled, sliced peaches in place of the canned. In fact, Kasey Trenum of Boom Haven Farms has a peach cobbler with fresh peaches recipe that’s very similar to mine, so be sure to take a look!
Yes! You can definitely use pancake mix instead of mixing together separate ingredients to make the batter. Marathons and Motivation has a step-by-step peach cobbler with pancake mix recipe, so be sure to take a look if you want to learn how to make it!
Peach Cobbler will last in the fridge about 2-3 days. After that, it will likely still be safe to eat, but it will start to lose flavor and get soggy.
The most common mistakes when making a batter-style are:
1. Using too small of a pan – This is a 9×13 cobbler, not 8×8.
2. Draining all the juice – You need some, but not too much.
3. Add too much juice – See above.
4. Mixing the ingredients – Don’t mix…simply layer the butter, batter, peaches, spices, and juice on top of each other. DO NOT STIR!
Similar to the Cuppa, Cuppa, Cuppa cake mentioned in the 1989 movie Steel Magnolias, a “cuppa, cuppa, cuppa” cobbler uses a batter made with 1 cup of self-rising flour, 1 cup of sugar, 1 cup of milk, and 1 stick of butter as the base. This type of recipe is not only super easy to remember but also very versatile—you can use almost any type of fruit—including peaches!
Other Peach Cobbler Recipes
If you liked this cobbler, be sure to take a look at similar desserts on my website:
Peach Cobbler with Canned Peaches and Pie Crust – Also made with canned fruit, this version has a crispy crust on the top and bottom.
Peach Cobbler with Frozen Peaches and Pie Crust – Frozen peaches are almost as good as fresh, so just a bit of light brown sugar and cinnamon is all you need to make this classic southern summertime dessert.
Peach Dump Cake with Cake Mix and Canned Peaches – This version of peach cobbler has a buttery crumble topping that’s irresistibly delicious.
Other Batter-Style Cobblers
If you love the combination of crispy top, cakey middle and fruity bottom, here are some other batter-style cobblers you should try:
Pear Cobbler with Canned Pears – If you like apple cobbler but don’t feel like washing, peeling, or cutting up fruit, this recipe is for you!
