Sweet, syrupy peaches are paired with a buttery, crispy, fluffy topping that just gets our taste buds tingling. This classic dessert is easier to make than you think!
Looking for an easy peach cobbler recipe? This one is sure to become a family favorite! It uses canned peach pie filling, so you can make it any time of year. Plus, it’s simple enough that even beginning bakers can make it. So get ready to enjoy some delicious peach cobbler!
This recipe is for Peach Cobbler, not to be confused with Peach Crumble. A cobbler is a fruit dessert that is baked in the oven with a smooth biscuit-style topping. Peach Crumble is also a fruit dessert baked in the oven but is topped with a buttery, crumbly oat-based topping.
I don’t know about you, but I just love dessert recipes that are easy to make and taste delicious. With only a few ingredients, this cobbler fits the bill perfectly. In fact, it can be made with almost all pantry staples.
Ingredients You’ll Need
This easy Peach Cobbler only needs a few common ingredients. The key ingredient is peaches. You can use fresh peaches if you’d like, but I used a 21-ounce can of peach pie filling for this recipe. Want to make your own peach pie filling? Check out our Peach Hand Pies which feature a homemade peach pie filling using canned peaches.
Besides that, you’ll need butter, flour, granulated sugar, light brown sugar, baking powder, milk, cinnamon, and vanilla.
Supplies
This recipe uses a ceramic 9 x 11 inch baking dish and a conventional oven. Make sure you adjust your oven rack to the center position so that this cobbler bakes properly.
A large mixing bowl, whisk, measuring cups, spoons, and a whisk are also needed. This recipe is simple enough where you will not need a stand or hand mixer.
How to Make Easy Peach Cobbler
Preheat the oven to 350°F.
Add the butter to the bottom of the baking dish and place it in the oven until melted. This took about 5 minutes for me.
In a large bowl, mix the flour, sugars, cinnamon, baking powder, and milk.
With oven mitts, remove the pan from the oven with the melted butter.
Add the batter mixture into the pan; do not mix.
Using a rubber spatula, spread the pie filling evenly over the batter and butter mixture.
Return pan to the oven and bake for 50-60 minutes. The cobbler crust will be deep golden brown, firm, and the peaches will be bubbly.
Serve warm and enjoy!
Recipe Tips
Peaches – If you want to use traditional canned cling peaches, you can make your own filling using this Homemade Canned Peach Pie Filling recipe.
You can also use approximately 5 fresh, peeled peaches sliced into 1/4″ slices. Toss peaches with 3/4 cup of granulated sugar, 1 teaspoon of lemon juice, 1/8 teaspoon of salt, and 1/4 teaspoon of cinnamon.
Storing
If you have any leftovers of this peach cobbler, store it (fully cooled) in the refrigerator to keep the topping crunchy and fresh. When covered tightly, this will last for up to 3 days in the refrigerator.
More Peach Desserts to Try Today
Peach Cobbler Recipe
Equipment
- 11 x 9 baking dish
- oven adjusted to the center rack position
- large bowl
- wire whisk
- Measuring Cups & spoons
- Wooden Spoon
- rubber spatula
Ingredients
- ½ cup butter unsalted
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 21 ounces peach pie filling
Instructions
- Preheat the oven to 350°F.
- Add the butter to the bottom of the baking dish and place it in the oven until melted. This took about 5 minutes for me.
- In a large bowl, mix the flour, sugars, cinnamon, baking powder, extract, and milk.
- With oven mitts, remove the pan from the oven with the melted butter. Add the batter mixture into the pan; do not mix.
- Using a rubber spatula, spread the pie filling evenly over the batter and butter mixture.
- Return pan to the oven and bake for 50-60 minutes. The cobbler crust will be deep golden brown, firm, and the peaches will be bubbly.
- Serve warm and enjoy!
Hello,
This recipe calls for pie filling which is more gelatin-like and doesn’t have juice per say. I think you might be confused with canned peaches, but this recipe does not use those.
Do you drain the can of fruit?
I just took it out of the oven (at 45 minutes) so I haven’t tasted it yet. It’s bubbling, beautifully browned and smells terrific! Butter, sugar, & peach pie filling, what’s not to love about that?? 😋
Hi, you could use it cold, but room temperature bakes better for this.
Can I use cold milk or do I have to have it come to room temperature?
This cobbler was excellent. I also used Lucky Leaf filling, I think it tastes better than other brands. I baked it for 50 minutes and it was good to go. It’s Seasoned perfectly and tastes delicious, highly recommended. I reviewed it on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. BTW, this was also great with gluten-free flour (I used King Arthur measure-for-measure).
Hi, seems you may have cooked it on the top rack? At the temp and time of 40 minutes there should never be any black-almost impossible.
I followed the recipe exactly but around 40 min, I checked and the top was almost black and underneath it was still uncooked. What could be happening?
Yes, it requires milk. I am unsure what you mean?
It says in the ingredients 1 cup whole milk.
1 stick of butter = 1/2 cup
This is my go to recipe for cobblers. It is the best one I have found. You may have to bake a few minutes longer.
I followed the printed recipe exactly and it turned out perfectly! Remember to let it rest for ten minutes or so before you serve!
I am not sure unless you have canned black berries? This recipe really needs the moisture canned fruit contains.
Can you use canned black berries instead of peaches?
Hi, it rises up during baking.
Hello. I’m confused. The recipe calls for dough at bottom and fruit at top. But picture shows fruit at bottom and dough at top.
Hello! This is my Favorite peach Cobbler recipe! I want to double the recipe and bake it in a 9×13 dish. How long would you suggest and should I change the temp? Thank you!
It is soupy- hence the magic of it. When it bakes up it rises up and forms the lovely crust!
The mix is very soupy when I did just as directed. Seems too much milk or not enough flour.
Hi, the recipe calls for 1/2 a cup of butter which is one stick.
You show 1 whole stick of butter to melt but your recipe calls for 1/2 stick. ??? Please clarify
Hello Jane, sorry! It is one cup!
you never say how much milk??