Name: Easy Peach Cobbler with Canned Peaches
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cans of sliced peaches in syrup (15 oz each; do not drain); 1 cup self-rising flour; 1 cup sugar; 1 cup milk; 1 stick of butter (melted); Cinnamon (a couple pinches)

Jump to Recipe·Print Recipe

You know those peach cobbler canned peaches recipes that keep popping up when you just want something easy, sweet, and not fussy? I was looking for real talk, no-fail instructions that wouldn’t leave me sweating in the kitchen (and hunting for rare peaches in the middle of December, thanks but no thanks). If you’re hunting for an everyday dessert that tastes like home, this one’s gonna save your hide. And honestly, you don’t even need to break out the fancy kitchen gadgets or anything. You can find more easy baking ideas on my [dessert recipes page]. I have ruined enough peach cobblers in the past to promise you… this recipe actually works.

Why Canned Peaches Totally Work

Okay, I know some purists might wrinkle their noses. But here’s the truth: canned peaches are just so dang easy. They’re sweet, always ripe, and means you can make cobbler during a snowstorm if you want. No peeling, no pitting, absolutely no sticky hands. That’s a win in my book.

Honestly, canned peaches bring a reliable sweetness—less guesswork than fresh. And let’s get real, sometimes “fresh” peaches at the store are about as soft as baseballs (not ideal). Plus, the syrup in the can helps make the cobbler gooey and rich. My grandma always said, “Don’t fight convenience if it tastes good.” She was right. If you want fuss-free cobbler with the juiciest results, trust the can.

The Must-Have Ingredients

Let’s keep it simple. Here’s what you grab:

2 cans of sliced peaches in syrup (15 oz each; don’t drain them)
1 cup self-rising flour (this is important, not plain flour)
1 cup sugar (regular white, no need to be fancy)
1 cup milk (whole milk if you have it, but use what’s in the fridge)
1 stick of butter (melted)
Cinnamon (just a couple pinches for that hug-in-a-bowl feeling)

Trust me, nothing weird or hard to pronounce. If you’re missing self-rising flour, just search how to make your own at home using regular flour, baking powder, and salt. You can even add a dash of nutmeg if you’re feeling wild.

Step-by-Step Instructions (Even If You’re Distracted)

I’m impatient, so I like this way. Don’t worry, I’ll explain like you’ve never made cobbler before.

First, crank the oven to 350°F. Next, grab a medium baking dish (I use an 8×8 glass pan, but whatever you have works). Pour that melted butter right into the bottom.

Mix together your flour, sugar, and milk in a bowl. Don’t be too precious about it—a few lumps are fine. Pour this right over the melted butter in the baking dish. Yes, it looks weird now, but trust the process.

Now, dump both cans of peaches (with all the syrup!) right over the batter. Don’t stir—just let them float, it all sorts itself out in the oven. Sprinkle a bit of cinnamon on top.

Put the dish in the oven. Bake for around 45-50 minutes, or until the edges are a little golden and everything looks bubbly. The batter puffs up and cradles the peaches—that’s the good stuff.

Step	What You Do	Key Tip	Time
Melt Butter	Pour into baking dish	Use real butter for flavor	2 minutes
Mix batter	Combine flour, sugar, milk	Don’t overmix	3 minutes
Add peaches	Pour peaches + syrup over batter	Do NOT stir	1 minute
Bake	Oven at 350°F	Golden edges = ready	~50 minutes

Tips for Cobbler That’s Actually Perfect

Here’s where it can go weird, but you can totally nail this. I’ve overbaked, underbaked, and made sad cobblers—so you don’t have to.

If you want a crackly, golden top, don’t cover the cobbler while it bakes. The top crust gets crisp while the inside stays gooey, almost like a bread pudding (but yummier). Check after 40 minutes because Ovens Do Whatever They Want—no two are the same. You can poke it with a butter knife. If it comes out mostly clean and you see a crust, you’re good.

Got a sweet tooth? Sprinkle coarse sugar on top right before baking—boom. Crust heaven. You can use light syrup or even peaches in juice if you want things less sweet, but I vote team syrup for that sticky magic.

And here’s a secret I almost didn’t want to share: let it sit about 10 minutes after baking. If you can wait. It thickens up just enough so the juicy layer doesn’t flood all over your plate. If the cobbler’s still bubbling in the center, give it a little more oven time. That’s it. Simple. Tastes like summer, but better because it’s easy.

Serving & Storage Ideas

Alright, this is the fun part. How you eat and keep that cobbler might depend if you’re sharing or feeling selfish (no shame, happens).

Serving Suggestions:

Top with a scoop of good vanilla ice cream while it’s warm (oh man, that melted magic).
Try whipped cream if you want to cut some sweetness.
Breakfast? Yes, add a dollop of Greek yogurt in the morning—don’t judge me.
For potlucks, keep it warm in the oven (low temp) until you serve or stick it in a big mug for single servings.

This cobbler keeps pretty well in the fridge for about 3 days, though it never lasts that long at my place. If you do stash some away, warm it up in the microwave for those gooey, peached-up moments. And, bonus, you can freeze slices for a couple months—just thaw in the fridge overnight and microwave when the craving hits.

Common Questions

Q: Should I drain the canned peaches first?
A: Nope. Pour it all in. The syrup helps make that yummy, gooey bottom.

Q: Can I use unsalted butter?
A: Yes, but I like a tiny pinch of salt in the batter if you do. Makes flavors pop.

Q: No self-rising flour in the pantry—what now?
A: Just add 1 ½ tsp baking powder and a pinch of salt to your cup of regular flour. Good as new.

Q: Can I double this recipe for a crowd?
A: Absolutely. Use a 9×13 pan, double everything, keep an eye on bake time (add about 10-15 mins).

Q: Hm, can I swap canned peaches for fresh or frozen?
A: Sure, but prep is messier and you might wish for more syrup. I stick with canned when I need an easy win.

Dessert Even Your Mom Would Steal

So, if you want the easiest route to sweet, cozy dessert happiness—and I mean, peach cobbler canned peaches recipes that honestly never fail—this is it. Make it when you’re on a time crunch, doubting your baking skills, or just seriously need a sugar fix after a long workday. You can always check out more inspiration from classics like this [Old Fashioned Peach Cobbler – Tastes Better From Scratch] and tweak to your liking. Real talk, your family (or you, let’s be honest) will think you rolled up with five-star restaurant skills. All thanks to that humble can in your cupboard. Go make it. Eat warm. Smile a lot.