Listen, if you’ve got a can of peach pie filling staring at you from the pantry shelf like it’s daring you to do something with it, I’ve got your back. This peach cobbler recipe is what happens when laziness meets genius — store-bought filling transformed into something that’ll make people think you slaved away all day. (Your secret’s safe with me.)
Why This Recipe is Awesome
First off, this isn’t your grandma’s cobbler recipe that requires fresh peaches and three hours of your precious life. This is the “I want dessert NOW but don’t want to change out of my sweatpants” version. It uses canned peach pie filling which means:
1. Zero peach-peeling drama
2. No waiting for fruit to be in season
3. Consistent results even if your cooking skills are… let’s say “developing”
Plus, it takes like 10 minutes to throw together and then the oven does all the heavy lifting. You can literally be watching Netflix while dessert makes itself. If that’s not modern magic, I don’t know what is.
Ingredients You’ll Need
• 2 cans (21 oz each) of peach pie filling (because one is never enough)
• 1 cup all-purpose flour (the regular boring kind)
• 1 cup granulated sugar (the white stuff)
• 1 teaspoon baking powder (it’s science, don’t skip it)
• ¼ teaspoon salt (trust me on this)
• 1 egg (from a chicken, preferably)
• 6 tablespoons butter, melted (salted or unsalted, whatever your heart desires)
• Optional: 1 teaspoon vanilla extract (for fancy vibes)
• Optional: 1 teaspoon cinnamon (for even fancier vibes)
• Ice cream for serving (not optional if you ask me)
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Yes, you actually need to preheat. Don’t be that person who throws food into a cold oven and wonders why everything’s weird.
2. Grab a 9×13 inch baking dish and dump those cans of peach pie filling in. If you’re feeling fancy, sprinkle some cinnamon over the top. Spread it all out evenly like you’re tucking it into bed.
3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. No need for a stand mixer—we’re keeping it simple here, people.
4. Add the egg, melted butter, and vanilla (if using) to your dry ingredients. Mix until it forms a thick batter that resembles cookie dough. If it looks like wet sand, you’ve done something wrong. Try again.
5. Dollop spoonfuls of the batter over your peach filling. Don’t stress about covering every inch—it’ll spread while baking and create this amazing cobbler effect where peaches peek through. Very aesthetic for your Instagram.
6. Bake for 35-40 minutes or until the top is golden brown and looks like something you want to face-plant into (resist this urge until it cools).
7. Let it cool for at least 15 minutes before serving. I know waiting is torture, but molten fruit filling is basically napalm.
Common Mistakes to Avoid
• Overmixing the batter – You’re making cobbler, not bread. Chill with the mixing once everything’s combined.
• Using a too-small dish – Unless you enjoy cleaning burnt sugar off the bottom of your oven (spoiler: you won’t), use the right size baking dish.
• Skipping the cooling time – I get it, you want dessert NOW. But cobbler needs to set up a bit. Otherwise, it’s just hot fruit soup with dough islands.
• Forgetting the ice cream – The warm cobbler/cold ice cream combo is literally why desserts exist. Don’t deprive yourself.
Alternatives & Substitutions
No peach pie filling? Any canned pie filling works here—apple, cherry, blueberry. Go wild! FYI, I think cherry makes for a particularly good alternative if you’re a pie filling rebel.
Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking blend. The rest stays the same.
Cutting sugar? Reduce the sugar to ½ cup if you want. The peach filling is already pretty sweet, so it won’t be a tragedy.
Feeling extra? Add ½ cup of chopped pecans or walnuts to the batter for some crunch factor. Or sprinkle the top with turbinado sugar before baking for a crispy, sparkly finish.
FAQ (Frequently Asked Questions)
Can I use fresh peaches instead?
Are you really asking about using fresh peaches in a recipe specifically designed to avoid using fresh peaches? I mean, sure, you can make a traditional peach cobbler, but that’s a whole different recipe and frankly defeats the purpose of this shortcut version.
How long does this keep?
Theoretically, about 3-4 days in the fridge. Realistically? There won’t be leftovers. But if there are, cover with plastic wrap or transfer to an airtight container.
Can I make this ahead of time?
You can, but cobbler is at its prime when freshly baked. If you must, bake it earlier in the day, leave it at room temp, then warm it back up in a 300°F oven for 10-15 minutes before serving.
Is this a southern-style cobbler?
Traditional southern grandmas might chase me with a rolling pin for saying yes, so let’s call it “cobbler-inspired.” It’s more of a cake-y cobbler than a biscuit-y one.
Can I make this in a cast iron skillet?
Absolutely! A 12-inch skillet works perfectly, and you’ll get those amazing crispy edges. Just check it about 5 minutes earlier since cast iron retains heat like nobody’s business.
Final Thoughts
Look at you, turning canned pie filling into a dessert that’ll make people think you’ve got your life together! This peach cobbler is basically the sweatpants of desserts—comfortable, reliable, and perfectly acceptable to enjoy alone on your couch.
The best part? You can make this while half-paying attention, which is pretty much how I cook everything. So go ahead, impress yourself (or others, if you’re feeling generous enough to share). Either way, don’t forget the ice cream—I’m serious about that part. Now go forth and cobble!
