Peach cobbler with canned peaches is the ultimate comfort dessert. The easy canned peach cobbler recipe is hearty, sweet, and oh-so-scrumptious. After taking one bite of this dreamy dish, we are sure you will feel just as peachy.
Reasons You’ll Love This Recipe
Just Peachy – The sweet, flavorful canned peach-infused filling is the star of this dessert.
Take A Pass On Peeling – You do not have to peel any peaches, saving you time and headaches compared to peeling fresh peaches.
Easy to make crumbled topping – The lovely crumbly topping for this dessert pairs exceptionally well with the gooey peach filling.
Perfect for serving at dinner parties – This lovely peach cobbler recipe can serve around ten people, making it a stellar dessert for at-home dinner parties, birthdays, and other special events.
This easy homemade canned peach cobbler recipe consists of two parts: filling and topping. It all comes together thanks to the ooey-gooey filling, which contains canned peaches, cinnamon, and orange zest, among other yummy ingredients.
Serve a warm slice of canned peach cobbler with a scoop of vanilla ice cream for a divine dessert. The flavors pair delightfully well together, especially as the ice cream starts to to infuse into the cobbler as it melts.
Ingredients and Substitutions
Let’s discuss how to make this Peach Cobbler With Canned Peaches Recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Canned Peaches – Be sure to drain your canned peaches well to avoid excess moisture. I go as far as to pat them dry with a paper towel. I typically use unsweetened peaches.
- Lemon Juice – You mays substitute lemon juice with an equal amount of vinegar for a similar taste.
- Milk – Feel free to substitute buttermilk in the topping recipe for a richer, creamier peach cobbler.
- Orange Zest – If you do not have any oranges on hand, you may use lemons instead or omit the citrusy zest altogether.
- Vanilla Extract – You may incorporate almond extract in place depending on your flavor preference. The dish will maintain its sweetness with a bit of a nutty kick.
- Butter – You’ll use some butter to prepare the pan and some in the topping. Make sure the butter for the topping is good and cold. I actually pop mine in the freezer before I being making this recipe, so it’s well chilled when I’m ready to use it. Don’t take it out and let it sit on your counter while you do other things.
How To Make Peach Cobbler
With Canned Peaches
Make The Filling
- Begin by preheating the oven and greasing a 9×13 baking pan with butter. Then whisk together the granulated sugar, brown sugar, flour, cinnamon, and salt together in a large bowl. Stir in the lemon juice, orange zest, and almond/vanilla extract.
- Gently stir in the drained peaches.
- Pour this mixture into the prepared baking dish. Bake the peaches for 15 minutes.
Make The Topping
While peaches are baking, it’s time to make the topping. The topping works best when it’s added to peaches that are already hot.
- Pour the remaining 1 Tablespoon of lemon juice into the ½ cup of milk. Set this aside and allow this to sit for at least 5 minutes, while you are getting the other topping ingredients mixed.
- Place the flour, sugar, and baking powder into your food processor and mix this together. Then pulse in the cold butter until the mixture is crumbly. Take care not to overmix.
- Next, whisk the vanilla into the milk mixture, which will have thickened slightly.
- Add this mixture into the food processor. Pulse just until the crumbs are moistened.
- Spoon or sprinkle the crumbly topping onto the peaches as soon as they come out of the oven. If the peaches cool, the topping will not bake properly. The topping may not completely cover the peaches, that’s okay!
- Bake for 40 minutes. If it starts to get too dark, you could cover it with tin foil.
Recipe Tips and Advice
Hot Stuff – Remember, for this recipe to be at it’s best, the peaches need to be piping hot, right out of the oven, when you add the topping to them. Then they all go back into the oven together.
Storage: You can store leftover canned peach cobbler in the refrigerator for three days. It may also keep for up to six months in the freezer. To avoid your peach cobbler getting mushy, I suggest wrapping it in plastic wrap, tin foil, or freezer-safe containers.
Reheating: The best way to reheat frozen slices of peach cobbler is to bake them in the oven at 350 degrees Fahrenheit. It should take approximately fifteen minutes to cook all the way through. You may also toss it in the microwave if you are crunched on time. However, the topping will not have the same crunchy texture. You could also try reheating single servings in the air fryer.
No Food Processor?
No food processor – no problem!
You may easily create a similar crumbled effect by hand. Start by whisking together flour, baking powder, and sugar. Slowly mix in the cubed butter with the help of a pastry knife (or two butter knives if that is all you have at home). To reach the desired topping consistency once it starts to appear crumbly, pour in your liquid ingredients while mixing. Take care to not overmix.
Peach cobbler tends to get mushy pretty quickly. However, you can make a canned peach cobbler in advance if you are pinched on time by keeping the two components (topping & filling) separate until ready to serve. Baking on the day you plan to eat it provides optimal results
First, don’t sweat it! Your canned peach cobbler is not ruined if the topping gets a little over golden brown. To avoid further darkening, lightly cover the top of the baking pan with tin foil and continue to bake until complete.
More Recipes To Try
If you love fruit filled recipes, here are some other recipes I think you’ll enjoy!
Peach Cobbler With Canned Peaches
- 1/4 cup butter softened or melted
- 84 ounces canned sliced peaches*, drained well this is 3 – 28 oz cans
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla or almond extract
- 1 tablespoon lemon juice
- 1/2 cup milk
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 cups salted butter must be COLD and cut into cubes
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees.
- Use ¼ cup of butter to grease a 9X13 inch baking dish, leaving the excess in the baking dish.
- Whisk the granulated sugar, brown sugar, flour, cinnamon, and salt together in a large bowl. Stir in the lemon juice, orange zest, and almond/vanilla extract. Gently stir in the drained peaches. Pour this mixture into the prepared baking dish. Bake the peaches for 15 minutes
- Plan to make the topping while the peaches are baking. The topping needs to be put on the peaches when they are hot.
- Pour the remaining 1 tablespoon of lemon juice into the ½ cup of milk. Set this aside and allow this to sit for at least 5 minutes.
- Place the flour, sugar, and baking powder into your food processor and pulse together. Then pulse in the cold butter until the mixture is crumbly. Do not over mix.
- Next, whisk the vanilla into the milk mixture, which will have thickened slightly. Add this mixture into the food processor. Pulse just until the crumbs are just moistened.
- Spoon or sprinkle the crumb topping onto the peaches as soon as they come out of the oven. If you allow the peaches to cool even a little bit, the topping will not bake properly. It is perfectly fine if the topping does not fully cover the peaches.
- Bake for 40 minutes. If the top starts to darken too much, simply cover it with tin foil.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Disclosure: This post was sponsored by Krusteaz. All opinions however are mine and mine alone.