Peach cobbler with canned peaches and pie crust is easy and delicious. By using canned peaches to make the filling and readymade crust such as Pillsbury to make the topping and dumplings, this old-fashioned southern recipe is simple. The brown sugar and cinnamon makes it very flavorful, and using a homemade crust would make it even moreso. If you want to learn how to make classic peach cobbler with canned peaches and pie crust, keep reading!
Can You Make Peach Cobbler with Canned Peaches?
Yes! Although there’s nothing like cobbler made with fresh peaches, there are options if you don’t want to wait until summer to enjoy this southern treat. While peach cobbler with frozen peaches is an option, so is making peach cobbler with canned peaches.
Instead of having to peel fresh peaches or thaw frozen ones, canned peaches just need to be opened. And since canned fruit can be stored almost anywhere for a long period of time, this recipe is perfect for when you get a crazing.
Can You Make Peach Cobbler with Pie Crust?
Yes! Recipes for easy peach cobbler that call for flour, sugar, and milk are popular on the Internet because they’re quick to make and taste good, there’s nothing like an old-fashioned southern cobbler with crispy, crunchy pie crust.
Whether you use a readymade crust like Pillsbury or a homemade crust, you can’t go wrong. My only recommendation is that if you can find a refrigerated crust or a recipe from scratch that includes butter as an ingredient, that’s the one you want: it will be a lot more flavorful.
Although many people might say that cobbler with crust is nothing more than a square pie, I disagree: it’s juicier and more rustic, so it focuses more on taste than perfect presentation. If you’re not sure what to serve for dessert after a southern or soul food-style dinner, this is it.
Peach Cobbler with Canned Peaches and Pie Crust Recipe Ingredients
My peach cobbler with canned peaches and pie crust recipe is easy because it doesn’t have a lot of ingredients:
Canned Peaches – 2 15 oz cans of peaches in extra-light syrup (if you can only find peaches in heavy syrup or 100% juice, see my section on “What Kind of Canned Peaches for Peach Cobbler”)
Light Brown Sugar – 1/2 cup
Lemon Zest – 1 teaspoon
Cinnamon – 1/2 teaspoon
Nutmeg – 1/8 teaspoon
Cloves – 1/8 teaspoon
Cornstarch – 3 Tablespoons
Salt – 1/8 teaspoon
Pie Crust – 2 9-inch pie crusts
For the Sugar Sprinkle (optional):
White Sugar – 1 Tablespoon
Light Brown Sugar – 1 Tablespoon
Tools:
8×8 Pan – This recipe makes enough for an 8×8 pan, plenty for a small family.
Large Pot – To cook the filling on the stove.
Wooden Spoon – You’ll need something to stir sugar and spices into the peaches and syrup.
What Kind of Canned Peaches for Peach Cobbler?
I used cans of peaches in extra-light syrup for the cobbler because I didn’t want it to turn out too sweet, and honestly, I thought that the filling had just the right amount of sweetness. If you don’t have peaches in extra-light syrup, here is how I would adjust the recipe:
In Heavy Syrup – Reduce the 1/2 cup light brown sugar to 1/4 cup.
In 100% Juice – In addition to 1/2 cup light brown sugar, also add 1/3 cup white sugar.
Can You Use a Premade Pie Crust?
Yes! Using a ready-made refrigerated pie crust such as Pillsbury in this peach cobbler makes the recipe super easy. If possible, I recommend looking for a brand that lists butter–or butter-flavored shortening–as an ingredient since a bit of butter really enhances the flavor.
How to Make Peach Cobbler with Canned Peaches and Pie Crust
Learning how to make peach cobbler with canned peaches and pie crust is easy. All you have to do is follow a few, simple steps:
Prepare the Pie Crust
It’s important to get the pie crust ready before you start the recipe. If you want to use a homemade crust, make it ahead of time and put it in the refrigerator so it has an hour or two to chill. If using a readymade crust, keep it in the refrigerator: cold crust is a lot easier to work with.
Drain the Peaches and Save the Juice
The first step in making my peach cobbler with canned peaches and pie crust recipe is draining the cans and saving the juice. After opening my 2, 15 oz cans of peaches in extra-light syrup, I put the fruit in a bowl off to the side and the syrup in a pot on the stove so I could reduce it.
Although I tried to drain the sliced peaches as much as possible, don’t worry if the fruit still has juice. This recipe is easy and forgiving, so you don’t have to be perfect.
Add Sugar to the Peaches
The second step is adding sugar to the sliced peaches. Even though the peaches were canned in extra-light syrup, they still needed a bit of extra sweetness, so I added 1/2 cup light brown sugar to the peaches, stirred to combine, and then set the bowl aside.
Bring the Juice to a Bowl and Reduce the Juice on the Stove
Bring the syrup / juice on the stove to a boil (I used high heat), and once it comes to a boil, turn down the heat to medium and continue boiling for 8 minutes (rounding up to 10 is probably OK, too). Stir occasionally. After reducing for 8-10 minutes, turn off the heat and set the pot aside.
Add Spices to the Peaches
Although I only added 1/4 teaspoon cinnamon to my peach cobbler with frozen peaches, canned peaches aren’t as flavorful, so this cobbler needs more “help” to be delicious. I added cinnamon, nutmeg, cloves, lemon zest, and salt, and I thought the filling was perfectly spiced.
Should I Add Lemon Juice to the Filling?
I didn’t add any lemon juice to the filling, but as I will discuss later in the article, I think it’s up to you. If you want to try to bring out the fruit flavor a bit more, you could add 1-1.5 teaspoons of lemon juice.
Stir Cornstarch Into the Peaches
I also added cornstarch to the peaches at this point in time. I didn’t add the cornstarch to the juice that I had reduced because it’s always better to add cornstarch to a cold or room-temperature liquid.
Add the Reduced Juice to the Peaches
With the cornstarch fully dissolved into the room-temperature peaches, it’s now safe to add the syrup / juice that was reduced on the stove to the bowl, or do the reverse and add the peaches with the sugar, spices, and cornstarch to the reduced liquid and then stir.
Add Crust to the Sides of the 8×8 Dish
I wanted to have not only pie crust on the top but also in the filling in the form of dumplings, so I thought that a solid bottom crust might make the cobbler too doughy. That’s why I decided to not put a full bottom crust on my peach cobbler.
Instead, I placed the first crust into the casserole dish and cut out an 8×8 square from the bottom. I then lifted out the 8×8 piece so I could use the dough to make the dumplings.
At this point, you could put the dish into the oven and parbake the sides for 3-5 minutes to help prevent soggy crust. I decided not to do that, and I didn’t have a problem with the sides being soggy, so I don’t think it’s absolutely necessary.
Can I Just Add a Bottom Crust Instead of Dumplings?
Yes! As I will explain later in the article, you can turn this into a double crust people cobbler. Simply put in the bottom crust as you normally would, then prick with a fork and parbake for 5 minutes at 350F. Then pour in the peaches, add the top, and bake normally.
Cut Out Pie Crust Dumplings
I then cut the 8×8 cutout 5 times along one side and 3 times along the other, making 18 smaller pieces: these are the dumplings that would be added to the filling.
Add the Peach Filling and Dumplings to the Casserole Dish
Once the dumplings were ready, I poured 1/2 of the peach filling into the dish and then dropped in the dumplings. I then poured in the other half of the filling. By adding the dumplings this way, I helped ensure that the pie crust dumplings would be dispersed throughout the filling.
Put on the Top Crust
Once the peach filing and dumplings are in the casserole dish, it’s time to put the top crust on the cobbler. Use a sharp knife to cut off any excess crust hanging over the side and then lightly press the top and side crusts together to form a seal around the edge.
Cut Slits in the Top Crust to Vent Steam
Since this peach cobbler with canned peaches and pie crust recipe has a full top crust, it’s important to cut air slits in the top crust so steam can escape. There’s no set size or number, but 4-6 slits that are 1/2 to 1 inch long should be enough.
Sprinkle the Peach Cobbler with Extra Sugar
Although this step is optional, I highly recommend sprinkling the top of the peach cobbler with 1 Tablespoon each of white and light brown sugar. The extra sugar adds more sweetness and a nice crunch that is a very nice finishing touch.
Bake the Peach Cobbler
Once the cobbler is fully assembled, bake it at 350F, uncovered, for 45 minutes.
Serve
After baking the cobbler and letting it cool down, serve it and enjoy!
Peach Cobbler with Canned Peaches and Pie Crust FAQ’s
If you’re looking for tips on how to make sure your cobbler turns out great, here are the answers to some frequently asked questions about the recipe:
How Many Servings Does this Recipe Make?
The number of servings depends on how big you cut the portions, but in general, this 8×8 peach cobbler with canned peaches and pie crust will give you 9 average-sized portions that will be large enough for an after-dinner dessert.
What to Serve with Peach Cobbler
Although peach cobbler with canned peaches and pie crust is delicious on its own, you might also want to try it with:
Ice Cream – Ice cream and cobbler is a classic combination for a reason: it’s delicious!
Whipped Cream – If ice cream is a bit too much for you, try my homemade whipped cream recipe with vanilla recipe: I know you’ll love it.
Whipped Topping – Some people prefer the taste of Cool whip or other types of frozen whipped topping over normal whipped cream.
How Many Cans of Peaches for Peach Cobbler?
The number of cans of peaches for peach cobbler depends on the size of the cobbler. For this 8×8 cobbler, I used 2, 15 oz cans. So, for an 8×8 you can use either 1, 29 oz can or multiple smaller cans to total about 30 oz of peaches.
What Size Pan Do I Need for this Peach Cobbler Recipe?
This peach cobbler with canned peaches recipe is for an 8×8 dish. If you want to make a 9×13 cobbler, double the recipe.
How Long to Bake Peach Cobbler at 350?
This 8×8 peach cobbler takes 45 minutes to cook at 350F, uncovered.
How to Tell If Peach Cobbler with Canned Peaches and Pie Crust is Done?
If you’re not sure how to tell if peach cobbler with canned peaches and pie crust is done, here’s what to look for:
Golden Brown Crust – The crust should have a classic golden brown color.
Bubbly Filling – The filling needs to boil for 5-10 minutes to activate the thickening power of the cornstarch, so you should be able to see the juices from the filling bubbling up through the top crust when the cobbler’s done. Look at the video at the end of the article for a visual.
How Long to Let Peach Cobbler Cool Before Serving?
30-60 minutes. If you want your peach cobbler to hold its shape when cut and served, you have to let it cool for at least 30 minutes, if not 1 hour, before cutting and serving it. Otherwise, the filling will be runny and the cobbler will fall apart when served.
How Long Can Peach Cobbler Sit Out?
Most food safety guidelines state that food shouldn’t be left at room temperature for more than 4 hours. So, I wouldn’t let the cobbler sit out for more than 4 hours once it’s out of the oven.
How to Store Peach Cobbler with Canned Peaches and Pie Crust?
Once the peach cobbler with canned peaches and pie crust comes to room temperature, it should be stored in the refrigerator, uncovered. I don’t recommend covering it since that would trap in moisture and make the crust soggy.
How Long Does Peach Cobbler with Canned Peaches and Pie Crust Last in the Refrigerator?
This peach cobbler with canned peaches and pie crust should last in the refrigerator for 2-3 days. Although it might keep longer, after 2-3 days the moisture in the filling and in the refrigerator will probably start making the crust soggy, ruining the dining experience.
Can You Freeze Peach Cobbler with Canned Peaches and Pie Crust?
Yes! Whether you want to freeze this peach cobbler before baking or after baking, here’s how:
Before Baking – Assemble the cobbler in a disposable aluminum pan, wrap in plastic wrap, and freeze. Cobbler freezes well if placed in the freezer before baking, so I recommend this method.
After Baking – To freeze peach cobbler after baking, place individual portions on small disposable plates, wrap in plastic wrap, and freeze. While it’s possible to freeze peach cobbler after baking, the freeze/thaw process can make the crust soggy.
How to Reheat Peach Cobbler with Canned Peaches and Pie Crust
The best way to reheat peach cobbler depends on whether or not it’s frozen
From the Refrigerator – To be honest, I think the best way is to microwave individual portions in 30-second increments.
Frozen (unbaked) – Simply put the unbaked cobbler straight into a hot oven, without defrosting, and bake. It will probably take more than 45 minutes since the temperature is so low, so I’m guessing it’ll take 60 minutes. Look for the signs of doneness as explained above.
Frozen (baked) – If you froze the cobbler after baking, take the individual servings out of the freezer, unwrap, and then let them thaw in the refrigerator for a few hours if not overnight. Then, remove the cobbler from the disposable plate and heat in the oven at 350F until warm.
Can You Make Peach Cobbler Ahead of Time?
Yes! You can make this peach cobbler ahead of time, whether it be a day ahead, the night before, or the morning of a big dinner. However, I wouldn’t make it more than 36 hours ahead of time; otherwise, the juicy filling might start making the crust a bit soggy.
Can You Use this Recipe to Make a Peach Cobbler with a Lattice Top?
Yes! When I make a fruit cobbler, such as my cherry cobbler with pie crust recipe. I normally use a lattice top. I think you could put a lattice top on this cobbler without making any changes to the recipe, so if you prefer that, go ahead!
Can You Use This Recipe to Make a Double Crust Peach Cobbler with Canned Peaches?
Yes! As discussed earlier in this article, you can use this recipe to make a double crust peach cobbler with canned peaches. You don’t have to make any adjustments to the filling: the only thing you have to do differently is not cut out the bottom of the first crust–super simple!
Can I Still Add Dumplings?
You could add a few dumplings by using excess dough cut off from the bottom or top crust, but if using a full top and bottom crust, I don’t recommend adding a lot of dumplings: you don’t want too much of a good thing in your peach cobbler.
Can You Bake Peach Cobbler in an Aluminum Pan?
Yes! This peach cobbler can be baked in an aluminum pan. In fact, if you plan on freezing the cobbler before baking, I think a disposable aluminum pan is the way to go.
Can You Make this Peach Cobbler in a Pie Plate?
Yes! Although I intended for this cobbler to be made in an 8×8 casserole dish, you can make it in a 9-inch pie plate without make any adjustments to the recipe. Use whatever you have on hand!
What Spices Go In Peach Cobbler with Canned Peaches and Pie Crust?
As stated earlier, peach cobbler made with canned peaches needs more help from spices than cobbler made with fresh or frozen peaches. If you’re not sure what spices go in peach cobbler with canned peaches, here are my suggestions:
Cinnamon
Nutmeg
Cloves
Lemon Zest
Lemon Juice (optional)
Is Lemon Juice Important to a Peach Cobbler with Canned Peaches?
Lemon juice in peach cobbler can be a bit controversial. On the one hand, lemon juice can bring out fruit flavors–there’s a reason why I added it to my blackberry dump cake and other fruit cobbler recipes.
On the other hand, some people don’t like the acidity, especially if canned fruit is used in the filling since canned fruit almost always has acidity from the preservative ascorbic acid.
Honestly, I think this peach cobbler with canned peaches recipe could go either way. I think that a bit of lemon juice would help bring out the fruit flavor, but adding too much acidity to canned fruit
Although I didn’t add any, in hindsight I think that adding a little bit might have made the flavors brighter. The next time I make this, I’ll probably add 1-1.5 teaspoons of lemon juice.
How to Thicken Peach Cobbler Without Cornstarch
If you want to thicken peach cobbler filling without cornstarch, here are some options:
Boil the Filling Longer – Since boiling evaporates moisture, you could cook the juice for more than the 8-10 minutes I recommend. If you boil the syrup for 20 minutes, it’ll be a lot thicker.
Use Flour – Although flour isn’t as strong of a thickener as cornstarch, it can be used. If substituting flour for cornstarch, use double the amount. So, in this recipe, you’d use 6 Tablespoons of flour.
Try Tapioca – Tapioca thickens pie filling without turning it cloudy, so it’s a good choice if you want an intense color. According to a MarthaStewart.com article, tapioca can be substituted for cornstarch in a 1:1 ratio, so there’s no need to adjust the recipe: just remember to let the filling sit for 15 minutes before assembling the cobbler so the tapioca can absorb the juices.
Why Is My Peach Cobbler Runny?
Even though cobblers are usually juicier than pies, they’re not supposed to be soupy. If you’re afraid of your peach cobbler turning out runny, here are some tips to help avoid that:
Syrup Not Reduced Enough – In order to concentrate the flavors and evaporate some of the liquid, be sure to reduce the syrup over medium heat for at least 8 minutes once it comes to a boil. If you want to round up to 10 minutes, that’s fine, too.
Not Enough Thickener – Be sure to use the recommended amount of cornstarch (3 Tablespoons) to thicken the peach cobbler filling. If you choose to use flour, use 6 Tablespoons.
Cornstarch Was Overcooked / Overstirred – Cornstarch must be heated to 203°F (95°C) in order to activate its thickening power, but cooking cornstarch too long can weaken its thickening power, as can stirring too much. So, once the filling thickens, turn off the heat and stop stirring.
Advice for Handling Pie Crust When Making Peach Cobbler
Pie crust can be intimidating, but it doesn’t have to be. Here are some tips to make this peach cobbler with pie crust recipe as easy as possible:
Roll the Crust between Wax/Parchment Paper – If you make your own homemade crust, roll it out between two pieces of wax or parchment paper: that’ll make it much easier to pick up and move around. If using a refrigerated crust, keep it in the plastic until ready to use.
Use a Sharp Knife – Making quick and clean cuts is important when sizing a pie crust to fit an 8×8 dish. Make the job easy by using a sharp knife.
Keep it in the Refrigerator – Pie crust gets soft and hard to handle at room temperature, so it’s best to keep both homemade and readymade crusts in the refrigerator until you use them.
Recipe Review
Appearance: 10 / 10
This peach cobbler with canned peaches and pie crust looked amazing. The crust was perfectly golden brown, and the filling had a wonderful orange hue with speckles of spices. If you’re looking for a dessert with an old-fashioned, southern-style cobbler look, this is it.
Taste: 10 / 10
This tasted like the southern-style peach cobblers I ate growing up. Although canned peaches aren’t as flavorful as fresh or frozen, the filling in this cobbler was delicious because of the spices, light brown sugar, and lemon zest. Together with the homemade crust, this was a hit.
Texture: 10 / 10
The texture of this peach cobbler with canned peaches and pie filling was good, too. The pie crust was crispy and crunchy, so it combined well with the juicy filling. The dumplings in the filling were soft and pillowy, improving the texture contrast even more.
Ease: 9 / 10
Personally, I think this peach cobbler recipe was easy since there was no prepping or defrosting peaches: all I had to do was open 2 cans and pour out the contents. Even though I used a homemade crust, using a readymade crust would make this recipe even easier. This recipe does have a number of steps, but the result is so good, it’s worth your time and effort.
A Chef’s Review
My peach cobbler with canned peaches and pie crust recipe was a success. Even though canned fruit isn’t as flavorful as fresh or frozen, the spices added enough flavor to give the filling a great southern / soul-food style flavor.
In regards to texture, the filling was thickened just enough for the cobbler to hold its shape while still being juicy. The cornstarch thickened the filling without altering the flavor or making it overly cloudy, so even though you could substitute flour, I still suggest 03 Tablespoons of cornstarch.
The pie crust on the top and sides was crispy, so it contrasted nicely with the juicy yet thick filling. The dumplings in the filing were soft and pillowy, adding to the texture contrast. There’s a reason why many southern-style cobblers have dumplings; they’re great!
In terms of appearance, this old-fashioned peach cobbler had the look you’d expect because of the golden brown crust and juicy filling bubbling up through the top. And even without a bottom, the cobbler held together very well when served.
In addition to being delicious, this peach cobbler with canned peaches and pie crust was easy to make. Instead of peeling and slicing peaches or even thawing frozen ones, all I did was open 2 cans and drain them. If you use a readymade, storebought crust, this recipe is super easy.
Like I said, I really liked how this turned out. If you really want a cobbler that has maximum peach flavor, it’s better to use fresh or frozen fruit. However, if you like old school, southern-style cobbler that’ll take you back to grandma’s house, this recipe is the one for you.
Possible Changes to the Recipe
Although I really liked how this cobbler turned out, possible changes to the recipe include:
Lemon Juice – As discussed earlier, lemon juice in peach cobbler is controversial–but you might want to give it a try. I would add 1-1.5 teaspoons of freshly squeezed orange juice.
Molasses – While the 1/2 cup of light brown sugar added a molasses taste, you might want to add 1/4 to 1/2 teaspoon of molasses instead. This would add the molasses flavor without adding much extra sweetness–but be careful: molasses is very strong!
Peach Cobbler with Canned Peaches and Pie Crust Recipe Variation
If you’re curious about ways to change up this recipe, here are some ideas:
Glaze – Instead of sprinkling the top with sugar, you might want to try adding a powdered sugar glaze once the cobbler cools down completely. I recommend adding a bit of lemon juice to the glaze so that it doesn’t make the cobbler too sweet.
Lattice Top – As discussed earlier, I like adding lattice tops to my cobblers: you might want to give that a try with this one, too. If you give this cobbler a lattice top, I think you should use a solid pie crust bottom.
More Peach Dessert Recipes
The delicious yet subtle flavor of peaches is amazing in desserts. If you want more recipes, try:
Peach Pie with Frozen Peaches – This recipe lets you make peach pie at any time of the year.
Peach Cobbler with Frozen Peaches and Pie Crust – The best intersection of ease and taste.
Peach Dumplings with Pie Crust – You can use fresh, frozen, or canned fruit in this easy southern recipe.
More Pie Crust Cobbler Recipes
There’s nothing like an old-fashioned cobbler with pie crust. If you want to try other recipes, take a look at:
Apple Cobbler with Pie Crust – Golden delicious apples give this cobbler plenty of flavor.
Blackberry Cobbler with Pie Crust – Use either fresh or frozen berries in this easy recipe.
Cherry Cobbler with Pie Crust – Frozen sour cherries make this recipe easy to make.
Peach Cobbler with Canned Peaches and Pie Crust Recipe Instructions
Peach Cobbler with Canned Peaches
Ingredients
- 2 15-oz cans of peaches in extra light syrup
- 1/2 cup light brown sugar (120 grams)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon lemon zest –or– 1/2 teaspoon lemon extract
- (1/8 teaspoon) salt
- 3 Tablespoons cornstarch (30 grams)
- 2 9-inch pie crusts
- 1 Tablespoon white sugar + 1 Tablespoon light brown sugar (for sprinkling on top of cobbler)
Instructions
- Opens cans and drain peaches, putting peaches in a large bowl and the syrup in a large pot.
- Add brown sugar to peaches and stir. Let sit while you turn your attention to the syrup.
- Bring syrup to a boil on high heat, then reduce to medium (gas mark 3/6) and boil for 8 minutes.
- Let syrup cool down for 10-15 minutes, then add to peaches and brown sugar.
- Add spices and cornstarch to peaches.
- Prepare pie crusts. If making a double crust, put a crust in the bottom of an 8 x 8 casserole dish, then parbake at 350 F for 5 minutes. If making dumplings, Cut out bottom from crust in the casserole dish and cut into pieces. Add peaches and reduced syrup, then add dumplings.
- Cover with top crust, cut air vents, and sprinkle with sugar
- Bake at 350 F for 45 minutes.
- Cool for 30 minutes, then serve.
YouTube Video Recipe:
Be sure to watch my YouTube video recipe:
