This amazing Peach Cobbler is loaded with juicy peaches and a unique topping that tastes like a buttery biscuit and a vanilla sugar cookie! This recipe can be made with canned peaches or fresh peaches, making it accessible all year long. Even beginning bakers can master this recipe!
Loved this recipe, super easy!!! Loved the hint of lemon! Would highly recommend it! ★★★★★
– Candice
What sets this recipe apart
Canned OR fresh peaches: You can bake this cobbler with canned peaches year round or fresh peaches in the summer.
Unique topping: Unlike a typical biscuit or cake-like cobbler topping this one tastes similar to a buttery sugar cookie! It adds great flavor and texture. You might have seen it before on our blackberry cobbler or cherry cobbler.
Two topping options: Choose whether you prefer your cobbler heavier on the fruit or heavier on the topping.
Peach cobbler in 3 easy steps
Full recipe below in recipe card.
Step 1
Combine filling ingredients in one bowl.
Step 2
Combine topping ingredients in another bowl.
Step 3
Place peaches in the baking dish and add the topping over the fruit. Bake!
Canned peaches or fresh peaches
Canned peaches: The benefits of using canned peaches are that you will always get a consistent result and you can make this recipe year round.
Fresh peaches: The benefit of using fresh peaches is the flavor. A ripe, fresh peach during the summer months really can’t be beat!
My recipe testing tips
Be sure to drain the canned peaches really well so that the filling isn’t too wet.
Allow the cobbler to cool on a wire rack for 15-20 minutes. The juices will thicken up a bit as it cools.
Serve the cobbler warm with vanilla ice cream.
Make this the day that you want to serve it. The peach filling will thin out in the days following.
Recipe
Peach Cobbler with Canned Peaches Recipe
Ingredients
Filling:
- 3 14-oz cans sliced peaches (preferably in juice not syrup), see note for fresh peaches
- ¼ cup granulated sugar
- 3 tablespoons all purpose flour
- finely grated zest of one small lemon
Topping (see note):
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted
- vanilla ice cream, for serving
Instructions
Filling:
- Preheat oven to 350°F. Place a large strainer or fine mesh sieve over a bowl and drain the canned peaches. Stir the peaches several times to ensure that the excess liquid has drained out. Discard the liquid.
- Add the peaches to a large bowl and stir in the sugar, flour, and lemon zest. Scoop the mixture into an 8×8 baking dish and spread into an even layer.
Topping:
- In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
- Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the peaches. Bake for 35-40 minutes, until the peaches are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 20 minutes; the juices will thicken up as it cools.
Notes
- ¾ cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 8 tablespoons unsalted butter, melted
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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Nancy says
Doubled the recipe for a 9 x 13 dish and made it the night before against your better judgment. About an hour before serving I put in a warm oven uncovered. The topping stayed crisp and everyone raved over it. Huge success!!
Allison says
That’s great to hear! Thanks for taking the time to comment. 🙂
Karen Monigan says
Love it!! Thank you🥰
Allison says
I’m glad you enjoyed it! Thanks for stopping by! 🙂
Sherry says
Added a handful of red raspberries. This is awesome! Crust is so good
Allison says
Great idea! I’m glad you enjoyed it. 🙂