Easy Peach Cobbler With Canned Peaches
This easy peach cobbler with canned peaches has a juicy peach filling and a buttery, golden topping that bakes until lightly crisp around the edges. It's a reliable dessert when you want homemade peach cobbler year-round.
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Equipment
- 9 x 13 baking dish
Ingredients
Peach Filling
- 2 (15 oz) cans sliced peaches in heavy syrup
- ¾ cup reserved heavy syrup
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- ¼ teaspoon ground nutmeg optional
Cobbler Topping
- ½ cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsps baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar for sprinkling before baking
- vanilla ice cream for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Place the butter in a microwave-safe bowl and microwave in 20-second intervals until melted. Set aside to cool slightly.
- Drain both cans of peaches, reserving ¾ cup of the syrup. In a large bowl, stir together the peaches, reserved syrup, cinnamon, lemon juice, and nutmeg. Pour the peach mixture into a 9×13-inch baking dish and spread it into an even layer.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour the melted butter and vanilla into the dry ingredients. Stir with a fork or spatula until coarse, moist crumbs form. The mixture should look dry and crumbly, not smooth.
- Sprinkle the topping evenly over the peaches, breaking up any large clumps as needed to cover most of the fruit.
- Sprinkle ¼ cup granulated sugar evenly over the topping.
- Bake for 45 to 55 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
- Let the cobbler cool for 5 to 10 minutes. Serve with a scoop of vanilla ice cream on top before serving.
Notes
- If using peaches packed in 100% juice, reserve ¾ cup of the juice and add 2 tablespoons of granulated sugar to the peach mixture.
- Can I use fresh peaches instead of canned?