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Peach cobbler canned peaches: Quick pantry dessert with a tender buttermilk-style top Pinterest recipe pin

Easy Peach Cobbler with Canned Peaches

A simple, pantry-friendly peach cobbler that uses canned peaches and a buttermilk-style batter for a tender topping and juicy bubbling filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 29- ounce can sliced peaches in syrup drained and syrup reserved
  • 3 cups sliced peaches from the can, chopped if large
  • 1/3 cup reserved peach syrup from the can
  • 2 tablespoons granulated sugar for the fruit
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon plus extra for sprinkling
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold unsalted butter cut into small pieces
  • 1 cup milk
  • 1 tablespoon white vinegar
  • 1 tablespoon melted butter for dotting the top
  • Optional: vanilla ice cream or whipped cream optional

Equipment

  • 1 9×13-inch baking dish
  • 1 Medium mixing bowl
  • 1 Measuring cups and spoons
  • 1 Pastry cutter or two forks

Method
 

Prepare the fruit
  1. Drain the canned peaches into a measuring cup and reserve 1/3 cup of the syrup; chop larger slices into roughly 1-inch pieces and place the peaches in a medium bowl.
  2. To the peaches add 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt and toss gently to coat.
Make the batter
  1. In a bowl whisk 1 1/2 cups flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon baking soda.
  2. Cut in 6 tablespoons cold unsalted butter until the mixture resembles coarse crumbs.
  3. Stir 1 tablespoon vinegar into 1 cup milk and let sit 3 minutes, then fold the milk mixture into the dry ingredients until just combined; batter will be thick.
Assemble and bake
  1. Preheat oven to 375°F and pour the reserved 1/3 cup peach syrup into the bottom of a 9x13-inch baking dish, spreading it evenly.
  2. Spread the peach mixture over the syrup in an even layer.
  3. Drop batter by large spoonfuls over the peaches; it’s fine to leave gaps—the batter will spread while baking.
  4. Dot the top with 1 tablespoon melted butter and sprinkle lightly with a pinch of cinnamon and 1 tablespoon sugar if desired.
  5. Bake at 375°F for 35–40 minutes until the top is golden and juices are bubbling around the edges; a toothpick in the center should come out with a few moist crumbs.
  6. Remove from oven and let rest 15 minutes to allow juices to thicken before serving.

Notes

Reserve about 1/3 cup of the canned peach syrup for the dish base—using the whole can syrup can make the topping gummy. Mix the batter just until combined to avoid a dense crust, and allow the cobbler to rest 15 minutes after baking so the filling sets. To halve the recipe, use an 8x8-inch pan and reduce bake time to about 28–32 minutes.