Peach Cobbler with Canned Peaches is the recipe that Teresa makes every time she wants to create the most completely extraordinary and the most genuinely comforting Southern-style peach cobbler throughout the entire year — even when fresh peaches are not in season — because the most brilliantly simple technique of melting a full stick of butter directly in the baking dish in the preheating oven, pouring the most perfectly simple flour and sugar and milk batter over the most gloriously pooled melted butter without stirring, and then spooning the most generously sweet canned peaches and their reserved syrup over the batter without stirring creates.
The most completely magical baking transformation in which the batter rises most dramatically up and around the peaches to produce the most beautifully golden and the most perfectly crisp top with the most tender and the most buttery cake-like texture and the most gloriously warm peach filling in every single served portion. She preheats the dish with the butter inside, pours the batter over the melted butter, spoons the peaches and syrup on top without any stirring, and bakes until the most gorgeously golden and the most irresistible result.
Peach Cobbler with Canned Peaches is the most easy and deeply extraordinary 50-minute Southern pantry cobbler made by melting 1/2 cup butter in 9×13-inch dish whisking flour sugar baking powder and salt pouring batter over melted butter without stirring spooning one 29 oz can sliced peaches and reserved syrup over and baking at 350°F for 40 to 45 minutes. Come follow us on Pinterest where we share beautiful cobbler recipes and easy Southern favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Peach Cobbler with Canned Peaches Recipe
This Peach Cobbler with Canned Peaches recipe is the most completely extraordinary and the most genuinely accessible Southern comfort dessert that uses the most conveniently available pantry staples — flour, sugar, baking powder, milk, butter, and one large can of peaches — to produce the most beautifully golden and the most deeply Southern-authentic peach cobbler in only 50 minutes with only 10 minutes of active preparation.
The single most genius technique in this recipe is the non-stirring rule applied at every single step — do not stir the batter into the butter, and do not stir the peaches into the batter. This most essential technique allows the batter to rise most magnificently up and around the peaches during baking for the most dramatically beautiful and the most distinctly textured finished cobbler with a genuinely crisp golden top and the most tenderly moist cake beneath. Our Brown Butter Peach Cobbler makes a beautifully equally Southern and equally warm-buttery companion for a complete and wonderful Southern peach cobbler collection.
Ingredients Needed for This Peach Cobbler with Canned Peaches Recipe
- 1 large can (29 oz) Sliced Peaches, with approximately half the syrup reserved
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- ¼ tsp Salt
- ½ cup (1 stick) Unsalted Butter, melted in the baking dish
- ¾ cup Whole Milk
- ½ tsp Ground Cinnamon (optional)
- ¼ tsp Ground Nutmeg (optional)
- ½ tsp Pure Vanilla Extract (optional)
How to Make This Peach Cobbler with Canned Peaches Recipe
Preheat the oven to 350°F (175°C). Place the half cup of butter in a 9 by 13-inch baking dish and set the dish in the oven while it heats. Remove the dish once the butter is completely melted and the dish is hot, cara mia.
In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Stir in the milk (and optional vanilla extract) until just combined — do not overmix. A few small lumps are completely acceptable and correct.
Pour the batter most evenly over the melted butter in the baking dish. Do not stir — this is the single most essential rule for the most properly risen and the most gorgeously golden cobbler top.
Spoon the canned peach slices and approximately half the reserved syrup most evenly over the batter. Do not stir.
Sprinkle the optional cinnamon and nutmeg over the surface if desired.
Bake for 40 to 45 minutes until the top is the most gorgeously golden brown and a toothpick inserted into the crust portion comes out clean. Allow to cool for at least 10 minutes before serving to allow the most properly thickened and the most beautifully set individual portion.
How to Serve This Peach Cobbler with Canned Peaches Recipe
Serve warm directly from the baking dish in generous individual scoops with a most generous scoop of vanilla ice cream or a generous dollop of freshly whipped cream alongside for the most completely extraordinary and the most genuinely Southern-comfort dessert experience. The warm buttery cobbler crust against cold vanilla ice cream creates the most perfectly extraordinary contrast.
Bring the entire baking dish to the table for the most completely charming and the most authentically Southern family-style serving experience. Our Brown Butter Peach Cobbler makes a beautifully equally buttery and equally baked-peach companion for a complete and wonderful Southern cobbler collection.
How to Store This Peach Cobbler with Canned Peaches Recipe
Refrigerate covered for up to 5 days. Reheat individual portions in the oven at 300°F for 10 minutes to restore the most properly crisp top rather than microwaving which softens the crust. Freeze tightly wrapped for up to 2 months — thaw overnight in the refrigerator then reheat in the oven before serving.
Tips to Make This Peach Cobbler with Canned Peaches Recipe
Never stir the batter into the butter or the peaches into the batter at any point during the assembly. This is the single most critical and the most absolute rule for achieving the most properly risen golden crust in the finished cobbler. Stirring combines the layers and prevents the batter from rising around the peaches, producing a flat and the most improperly textured result.
Reserve approximately half the canned peach syrup rather than all of it — too much syrup makes the cobbler too wet and improperly set, while too little produces a less moist and less flavorful finished result. Half the can syrup provides the most perfectly balanced moisture and sweetness.
Helpful Notes for This Peach Cobbler with Canned Peaches Recipe
Peaches packed in juice rather than syrup produce a less sweet and the most naturally peach-flavored cobbler. If using juice-packed peaches, consider adding a tablespoon or two of additional granulated sugar to the peach layer or increase the vanilla extract for the most properly balanced and the most beautifully flavored result.
This recipe doubles most beautifully for large gatherings — simply double all ingredients and bake in two 9 by 13-inch dishes or one very large roasting pan for a most conveniently scaled crowd-feeding Southern cobbler.
Variation of This Peach Cobbler with Canned Peaches Recipe
Maria made a version sprinkling two tablespoons of brown sugar over the peach layer before baking for the most completely extraordinary and the most beautifully caramelized brown sugar peach cobbler top. Teresa tried adding half a cup of fresh blueberries scattered over the canned peaches before baking for the most completely extraordinary and the most vibrantly colorful mixed peach-blueberry cobbler.
For an apple cobbler version outside of peach season, substitute two cans of apple pie filling or one large can of sliced apples with the same technique for the most completely extraordinary pantry apple cobbler using the same effortless non-stir method. Our Peach Crisp makes a beautifully equally warm-peach and equally pantry-friendly companion for a complete and wonderful easy peach dessert collection.
FAQs About This Peach Cobbler with Canned Peaches Recipe
Should I drain the canned peaches completely?
No — draining completely removes the most essential moisture and sweetness that makes the canned peach layer so beautifully flavorful and the most properly moist in the finished cobbler. Draining approximately half the syrup — reserving the rest to pour over the batter — provides the most perfectly balanced moisture level for the most beautifully set and the most properly moist finished cobbler.
Can I use peaches packed in juice instead of heavy syrup?
Yes. Peaches in juice produce a less sweet and the most naturally flavored cobbler. If you prefer a sweeter cobbler when using juice-packed peaches, add one to two tablespoons of additional granulated sugar to the batter or sprinkle over the peach layer before baking. Many bakers prefer the juice-packed version for the most naturally peach-forward and the most properly balanced sweetness.
Can I make this recipe ahead of time?
Yes. Bake the cobbler completely, cool, cover, and refrigerate. Reheat in a 300°F oven for 10 to 15 minutes before serving. The crust softens slightly during overnight refrigerator storage but reheating in the oven rather than the microwave restores the most properly golden and the most beautifully textured individual top.
Conclusion
This Peach Cobbler with Canned Peaches is the most completely extraordinary and the most deeply comforting Southern pantry cobbler that makes every season and every occasion feel genuinely and completely warm through the most golden buttery self-rising batter and the most sweet canned peach filling in every single gorgeously golden and completely irresistible peach cobbler with canned peaches serving. We hope it brings the same deeply joyful Southern cobbler comfort and the same completely satisfied gathering to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Peach Cobbler with Canned Peaches The Most Easy Buttery Self Rising Batter Southern Style Pantry Staple Cobbler You Will Bake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
The most easy Southern Peach Cobbler with Canned Peaches made by preheating oven to 350°F placing 1/2 cup butter in 9×13-inch baking dish melting in oven while heating removing once melted whisking 1 cup flour 1 cup sugar 2 tsp baking powder and 1/4 tsp salt stirring in 3/4 cup milk and optional vanilla just until combined pouring batter most evenly over melted butter without stirring spooning one 29 oz can sliced peaches and approximately half the reserved syrup over batter without stirring sprinkling optional cinnamon and nutmeg and baking 40 to 45 minutes until top golden brown and toothpick into crust clean cooling 10 minutes before serving with vanilla ice cream. Do not stir at any point. A completely perfect pantry Southern peach cobbler recipe.
Ingredients
1 large can 29 oz Sliced Peaches with approximately half the syrup reserved
1 cup All-Purpose Flour
1 cup Granulated Sugar
2 tsp Baking Powder
1/4 tsp Salt
1/2 cup 1 stick Unsalted Butter melted in baking dish
3/4 cup Whole Milk
1/2 tsp Ground Cinnamon optional
1/4 tsp Ground Nutmeg optional
1/2 tsp Pure Vanilla Extract optional
Instructions
1. Preheat oven to 350°F 175°C.
2. Place 1/2 cup butter in 9×13-inch baking dish. Set in oven to melt. Remove once melted.
3. Combine flour, sugar, baking powder, and salt in bowl.
4. Stir in milk and optional vanilla just until combined. Do not overmix.
5. Pour batter evenly over melted butter. Do not stir.
6. Spoon peaches and half the reserved syrup evenly over batter. Do not stir.
7. Sprinkle optional cinnamon and nutmeg on top.
8. Bake 40 to 45 minutes until top golden brown and toothpick into crust clean.
9. Cool minimum 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cobbler, Southern, Pantry
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 32g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: peach cobbler with canned peaches, easy Southern peach cobbler with canned peaches recipe pantry staples, best simple canned peach cobbler buttery batter, quick 50 minute peach cobbler canned peaches
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