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
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.
Video
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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Diana says
I agree that dreams can come true when there is a peach cobbler present, LOL! I absolutely love this dessert!
Britni Vigil says
This is delicious! Canned peaches made it so much easier!
Allison says
That’s what I love about this recipe. Thanks for stopping by!
Tasha says
Tried this recipe tonight, it’s the perfect size for two. I liked how the topping tasted like a cookie, rather than the usual topping.
Allison says
I’m glad you enjoyed it! 🙂
Salmah Idris says
,,,,,⭐⭐⭐⭐⭐
Sheila Donohue says
If I am subs tutu go cinnamon for the lemon zest—how much cinnamon? Thanks.
Allison says
Maybe 1/2-1 teaspoon. Enjoy!
Cassie says
This is the most simple recipe 😋 It was sooooooooooo delicious and will definitely be made again!!!!
Allison says
I’m so glad! Thanks for taking the time to comment. 🙂
Ann says
This was very good. I used fresh peaches & my family couldn’t stop eating it. They even said it didn’t need any ice cream because it was that good.
Allison says
I’m glad you enjoyed it!
Allison says
Could I double the recipe and put in a 13×9 pan? It’s for a work potluck.
Allison says
That should be fine. Enjoy!
Candice says
Loved this recipe, super easy!!! loved the hint of lemon! Would highly recommend it!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Heidi Grebe says
I’ve made this cobbler using this recipe several times and everyone loves it! I use fresh peaches and the juice just because I can’t imagine it without it! The batter is so incredibly delicious! The most time-consuming part is zesting the lemon. Of course it took a while to cut up and skin all the peaches! I’ve made it with both fresh and canned peaches when I didn’t have enough of each and still yummy. Today I’m making a double batch with frozen fresh peaches so we’ll see how it turns out, great I’m sure. Super grateful for this recipe!
Allison says
Thanks for the kind review, Heidi. 🙂
Michele Harvey says
Is there a way I can convert these measurements to ounces? I live in the UK and don’t understand cup measurements. Thank you