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Peach Cobbler with Canned Peaches

Peach Cobbler with Canned Peaches

iamwinfred
This peach cobbler with canned peaches is the definition of a dump and bake dessert. With two cans of peaches, one stick of butter, and about ten minutes of stirring, you can have a bubbling, golden dessert that tastes like it took all afternoon. The self-rising style batter goes into a hot buttered pan, canned peaches get spooned on top, and the batter magically rises up through the fruit as it bakes. No layering, no fuss, and no waiting for peach season.
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Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 10
Calories 290 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Can opener
  • Oven mitts
  • Cooling rack

Ingredients
  

  • 0.5 cup unsalted butter 1 stick
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 15.25 ounce cans sliced peaches in light syrup undrained
  • 0.333 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 teaspoon granulated sugar optional, mixed with cinnamon for topping
  • 0.5 teaspoon ground cinnamon optional, for topping
  • vanilla ice cream for serving
  • fresh whipped cream for serving
  • caramel sauce for drizzling
  • toasted pecans for crunch

Instructions
 

  • Preheat the oven to 350°F. Place the stick of butter in a 9x13 inch baking dish and set it in the oven for 4-5 minutes until fully melted. Remove carefully with oven mitts.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Add the milk and vanilla extract, and whisk into a smooth, pourable batter with no lumps.
  • Slowly and evenly pour the batter directly into the baking dish over the melted butter. Do not stir the batter into the butter. Gently tilt the pan if needed so the batter spreads evenly.
  • In a separate medium bowl, combine both cans of peaches with their syrup. Add the brown sugar, cinnamon, and nutmeg, and stir gently just until the sugar and spices are evenly distributed.
  • Using a slotted spoon, spoon the peach slices evenly over the top of the batter, distributing them across the entire pan. Pour about half of the remaining peach syrup over the top. Do not stir the peaches into the batter.
  • If using, sprinkle the optional granulated sugar and cinnamon mixture evenly over the top of the peaches for a slightly crackly sweetness.
  • Place the baking dish on the middle rack of the preheated oven. Bake for 40 to 45 minutes, until the top is deep golden brown and the center is no longer jiggly when shaken gently.
  • Remove the cobbler from the oven and set it on a cooling rack. Let it rest for at least 10 to 15 minutes before serving to allow the syrup to thicken slightly. Serve warm on its own or with your favorite topping.

Notes

  • Use real butter: Butter creates the rich, caramelized crust. Do not substitute margarine.
  • Do not drain the peaches: The syrup provides essential flavor and moisture for the cobbler filling.
  • Resist the urge to stir: Keeping the batter, butter, and peaches in separate layers before baking is what creates the signature crust.
  • Let it rest: Allowing the cobbler to rest for 10-15 minutes before serving helps the filling set up and prevents it from running all over the plate.
  • Canned peach substitution: You can use 4 cups of peeled, sliced fresh or frozen peaches. For frozen, thaw first and add 1/4 cup water or juice to replace the syrup.
  • Make ahead: Prepare the peach mixture and dry ingredients separately up to a day ahead and refrigerate, but bake fresh for best texture.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds.
  • Freezer friendly: Freeze cooled leftovers in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
  • Pan size variations: An 8x8 or 9x9 inch pan will produce a taller, more jammy cobbler that needs a longer bake time, closer to 50-55 minutes.
  • Reduce sugar: You can reduce the granulated sugar by up to 1/4 cup and the brown sugar by a couple tablespoons without affecting texture.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 50gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 190mgPotassium: 180mgFiber: 2gSugar: 36gVitamin A: 8IUVitamin C: 4mgCalcium: 6mgIron: 4mg
Keyword canned peaches, dump cake, easy fruit dessert, peach cobbler, summer dessert
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