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Close up photo of a slice of peach cobbler on a pink plate on a blue napkin.
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5 from 1 vote

Peach Cobbler with Canned Peaches

Southern Peach Cobbler has a sweet, fruity filling that's made with canned peaches and then covered with a delicious crumbly topping! An easy-to-make dessert that takes just 1 hour to bake!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 453kcal


  • Food processor
  • 9x13-inch baking dish
  • Large mixing bowl
  • Liquid measuring cup
  • Whisk


  • 4 tablespoons salted butter




  • Preheat the oven to 375°F and grease a 9x13-inch baking dish with 4 tablespoons of butter, leaving any excess butter in the dish.
    4 tablespoons salted butter
  • In a large bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and salt. Stir in the lemon juice, orange zest, and vanilla extract. Gently stir in the drained peaches. Pour this mixture into the prepared baking dish and bake for 15 minutes.
    1 cup granulated sugar, ¼ cup light brown sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon orange zest, 3 (28oz.) cans sliced peaches, ½ teaspoon vanilla extract
  • While the peaches are baking, prepare the topping. Be prepared to make the topping while the peaches are baking (the topping must be added to the peaches when they are hot. If you are not going to make the topping right away, just set the peaches aside.)
  • Pour the remaining 1 tablespoon of lemon juice into the ½ cup of milk. Set this aside and allow this to sit for at least 5 minutes, while you are getting the other topping ingredients mixed.
    1 tablespoon lemon juice, ½ cup whole milk
  • Add the flour, sugar, and baking powder to a food processor and pulse together.
    2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder
  • Add in the cold butter and pulse just until the mixture is crumbly (do not overmix).
    ¾ cup salted butter
  • Whisk the vanilla extract into the milk mixture (it will have thickened and resemble buttermilk). Add this mixture to the food processor. Pulse just until the crumbs are moistened. Spoon or sprinkle this crumbly topping onto the peaches as soon as they come out of the oven. If you allow the peaches to cool at all, the topping will not bake properly. It is okay if there is some space between the spoonfuls of topping.
    1 teaspoon vanilla extract
  • Bake for 35 to 40 minutes until the top is golden brown. If it starts to get too dark, cover with aluminum foil for the rest of the baking time.


  • How Do I Store Leftover Canned Peach Cobbler? Keep the leftovers covered tightly in the fridge for up to 3 days. Or you can place tightly wrapped leftovers in the freezer for up to 6 months.
  • What’s The Best Way To Reheat The Leftovers? Leftovers can easily be reheated in the microwave. However, if you desire that crispy cobbler texture you’ll want to reheat the leftovers in the oven. To do so, bake them at 350 degrees F for 15 minutes or until heated all the way through.
  • How Can I Make This Recipe Without A Food Processor? Simply whisk the flour, sugar, and baking powder together in a bowl. Then use knives or a pastry cutter to mix in the butter. Afterward, add the milk, lemon juice, and vanilla mixture, stirring only until combined.
  • What Should I Do If The Cobbler Topping Is Turning Brown Too Quickly While Baking? Just lightly place tin foil over the cobbler and continue to bake.
  • Can This Peach Cobbler with Canned Peaches Be Made Ahead Of Time? Yes, you can! The best way to make it ahead is to make the filling and topping separately. Then assemble the cobbler when you’re ready to bake it. When it’s time to bake, remove the filling and topping from the refrigerator. Allow the biscuit dough topping to sit at room temperature while the peaches bake for 15 minutes. Then add the topping and bake the cobble for 40 minutes.
  • Are There Any Substitutions That Can Be Made In This Recipe? Yes, there are a few substitutions that would work:
    • Store-bought buttermilk can be used in place of the milk and lemon juice mixture.
    • When making homemade buttermilk you can use vinegar with milk instead of lemon juice.
    • Lemon zest can be used in place of orange zest for the filling.
    • Almond extract may be used instead of vanilla in the filling.


Calories: 453kcal | Carbohydrates: 68g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 287mg | Potassium: 146mg | Fiber: 1g | Sugar: 46g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg