This amazing Peach Cobbler is loaded with juicy peaches and a melt-in-your-mouth topping. Serve this cobbler warm topped with a big scoop of vanilla ice cream. This recipe uses canned peaches instead of fresh peaches, making it accessible all year long.
I’m making our summer dessert dreams come true with this peach cobbler. Not only is it incredibly delicious but it’s incredibly easy, too! This recipe has quickly become a go-to dessert for our family. Sweet and juicy peaches, a crunchy buttery topping, and a big fat scoop of vanilla ice cream. It’s literally summer in a bowl! Prefer berries? Try our Berry Cobbler.
Recipe overview
Peach filling: A combination of sliced peaches, sugar, flour, and lemon zest.
Cobbler topping: This is my favorite cobbler topping. It’s a cross between a sugar cookie and a buttery biscuit. Stir together flour, sugar, salt, and baking powder. Add melted butter and vanilla and stir until well combined. No need for a mixer – this topping comes together in one bowl in just about a minute.
Assembly: Scoop the peach filling into an 8×8 baking dish. Press pieces of the topping between your fingers and scatter the pieces on top of the peaches.
Bake: Bake the cobbler for about 35-40 minutes, until the peaches are bubbling around the edges and the topping is beginning to turn light golden brown.
Why you’ll love this recipe
Canned peaches: Canned peaches are reliable and consistent which means this cobbler should come out the same every time you make it. Also, no need to find perfectly ripe peaches for baking, or take the time to peel and slice fresh peaches. Note: I almost always prefer to bake with fresh seasonal fruit, this recipe is the exception.
Best topping: The topping bakes up sweet and buttery and it practically melts in your mouth. It adds a bit of crunch that contrasts wonderfully with the soft fruit. If you’ve tried my Cherry Cobbler, Blackberry Cobbler or Apple Cobbler you know how fantastic this topping is.
Ease: This recipe comes together quickly and easily. Stir up the peaches in one bowl, the topping in another, and add them to the baking dish. You don’t need an electric mixer or any fancy equipment.
Make it year round: There is a very small window during the summer when you can bake with fresh peaches, but since we are using canned peaches this cobbler can be made any time of the year. I still love serving it in the summer (because peaches scream summer), but feel fee to enjoy it any time.
Recipe tips
- Be sure to drain the 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.
More fruit desserts
Recipe
Peach Cobbler
Ingredients
Filling:
- 3 14-oz cans sliced peaches (preferably in juice not syrup)
- 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 peaches. Stir the peaches several times to ensure that the excess liquid has drained out.
- Add the peaches to a large bowl and add the sugar, flour and lemon zest. Scoop the mixture into an 8×8 pan 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.
Tried this recipe?Leave a comment and rating below!a
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. 🙂