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!