How To Make Peach Cobbler With Canned Peaches

Look, we’ve all been there. It’s 9 PM, you’re in your comfy pants, craving something sweet and warm but the thought of peeling fresh peaches makes you want to crawl back under your blanket. Fear not, my kitchen-reluctant friend! Canned peaches are about to save your dessert dreams and possibly your entire evening. This peach cobbler recipe is what happens when convenience meets comfort food – and spoiler alert: it’s ridiculously delicious.

Why This Recipe is Awesome

Let me count the ways this canned peach cobbler will change your life (or at least your dessert game):

First, it’s practically foolproof. If you can open a can and measure flour without turning your kitchen into a crime scene, you’re qualified. Second, it takes like 10 minutes to prep – that’s less time than you spend deciding what to watch on Netflix. Third, you probably already have most ingredients in your pantry, which means no emergency grocery runs in your pajamas. And finally, it tastes like your grandmother made it, even if your grandmother couldn’t boil water.

Ingredients You’ll Need

Round up these suspects:

• 2 cans (15 oz each) of sliced peaches in light syrup (because fresh peaches are high-maintenance)
• 1 cup all-purpose flour (the hero of all baking recipes)
• 1 cup granulated sugar (divided – trust the process)
• 1 teaspoon baking powder (the magic rising dust)
• ¼ teaspoon salt (just a pinch between friends)
• ½ cup butter, melted (because butter makes everything better)
• 1 teaspoon vanilla extract (the fancy touch)
• ¼ teaspoon cinnamon (optional, but who are we kidding? Add it.)
• A splash of lemon juice (to wake up those sleepy canned peaches)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Yes, you actually need to preheat. It’s not a suggestion; it’s a lifestyle.
2. Prepare your peaches. Drain one can completely. For the second can, keep about half the syrup. Mix both cans in a bowl with ¼ cup of sugar, the lemon juice, and cinnamon. Give them a gentle stir – we’re waking them up, not punishing them.
3. Mix your batter. In another bowl, whisk together flour, remaining ¾ cup sugar, baking powder, and salt. Pour in the melted butter and vanilla, stirring until you get a dough that resembles wet sand (appetizing, I know, but trust me).
4. Grab an 8×8 baking dish or a 9-inch pie plate. No need to grease it – we’re rebels like that (actually, the butter in the batter takes care of it).
5. Layer time! Spread your batter in the dish. It might seem like it’s not enough – it is. The batter will rise up through the peaches like magic during baking.
6. Pour those peachy jewels evenly over the batter. Yes, it looks wrong. No, don’t fix it.
7. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean. The peaches will sink, the batter will rise, and kitchen alchemy will happen.

Common Mistakes to Avoid

Let’s keep you from cobbler catastrophe:

• Draining all the syrup. We need some of that liquid gold for moisture. Without it, you’re making peach-flavored hardtack.
• Overworking the batter. This isn’t your therapist – don’t tell it all your problems by stirring it to death.
• Panicking when the batter looks skimpy. It will rise. Have faith in the cobbler gods.
• Opening the oven every 5 minutes to check. Your cobbler doesn’t need that kind of performance anxiety.
• Trying to serve it immediately. I know patience isn’t your thing (you’re using canned peaches, after all), but give it 15 minutes to settle or face the burning-mouth consequences.

Alternatives & Substitutions

Need to improvise? I gotchu:

Peach varieties: Yellow cling, white peaches, peaches in heavy syrup – they all work. Just adjust your added sugar accordingly. Heavy syrup? Less sugar. Water-packed? Maybe add a smidge more.

Make it fancy: Add ½ teaspoon of almond extract alongside the vanilla. It’s like upgrading from flip-flops to heels – subtle but transformative.

No cinnamon? Nutmeg or cardamom work too. Or live dangerously and try a pinch of ginger.

Gluten issues? Swap in a gluten-free flour blend. The texture might be slightly different, but desperate times call for desperate measures.

Dietary restrictions? Plant-based butter substitutes work here, though IMO real butter is what makes this dessert sing its sweet song.

FAQ (Frequently Asked Questions)

Can I use fresh peaches instead?
Did you miss the entire point of this recipe? But yes, you overachiever, you can. Peel and slice about 4 cups of fresh peaches, add ¼ cup more sugar, and a bit more lemon juice.

How long does this cobbler stay good?
In the fridge? About 3-4 days. In your memory? Lifelong. But let’s be honest, it won’t last 24 hours once people know it exists.

Can I make this in advance?
You can, but why would you torture yourself knowing it’s sitting there waiting? If you must, prep it up to the baking step, refrigerate, and add 10 minutes to the baking time.

Is this a true Southern cobbler?
Will a Southern grandmother recognize it as authentic? Maybe not. Will she still eat two helpings? Absolutely.

Do I need to serve this with ice cream?
Need is a strong word. But are you really going to deny yourself that melty vanilla goodness on top of your warm cobbler? I didn’t think so.

Can I double the recipe?
For sure! Use a 9×13 dish and prepare for your popularity to skyrocket.

Final Thoughts

There you have it – peach cobbler that doesn’t require a fruit stand, peeling skills, or a time commitment. It’s the dessert equivalent of wearing sweatpants to a fancy restaurant and somehow still looking fabulous. The beauty of this recipe is its simplicity, so don’t overthink it.

Now go forth and cobble! Make this when you need comfort food, when guests unexpectedly arrive, or when Tuesday feels like it needs a celebration. And remember, anyone who judges you for using canned peaches probably hasn’t tasted the end result – their loss, more cobbler for you!