Peach Cobbler With Canned Peaches (Easy 5-Ingredient)

What Makes This Recipe Work

Canned peaches are already tender, so the recipe simmers their reserved syrup with cornstarch until glossy, which builds body without mushy fruit. A loose drop biscuit topping bakes into a tender, golden lid that soaks up the syrup at the edges while staying light on top.

Ingredients for Peach Cobbler With Canned Peaches (Easy 5

• 2 (15 oz / 425 g) cans sliced peaches in juice or light syrup, drained, 1/2 cup syrup reserved
• 1/2 cup (100 g) granulated sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt, divided
• 1 cup (120 g) all-purpose flour
• 1 1/2 tsp baking powder
• 3 tbsp (38 g) granulated sugar, for the topping
• 3 tbsp (42 g) cold unsalted butter, cut into small pieces
• 2/3 cup (160 ml) whole milk or buttermilk
• 1 tsp vanilla extract

How to Make Peach Cobbler With Canned Peaches (Easy 5

1. Heat the oven to 375°F and butter an 8-inch square baking dish or a 2-quart baking dish.
2. In a saucepan, whisk the reserved 1/2 cup peach syrup with the 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and 1/4 tsp of the salt. Cook over medium heat 3 to 4 minutes, whisking, until the mixture simmers and turns thick and glossy.
3. Add the drained peaches, stir gently, and cook 2 to 3 minutes more, just to warm them through. Pour the peaches and syrup into the prepared dish.
4. In a bowl, whisk the flour, baking powder, the 3 tbsp sugar, and the remaining 1/4 tsp salt.
5. Add the cold butter and rub it in with your fingertips or a pastry cutter until the mix looks like coarse crumbs. Stir in the milk and vanilla just until a soft, shaggy dough forms; a few lumps are fine.
6. Drop the dough in 8 to 10 mounds over the peaches, spreading them slightly. They will expand and join as they bake.
7. Bake 40 to 50 minutes, until the topping is golden brown and the peach syrup bubbles thickly around the edges. For doneness, the biscuit top should spring back when lightly pressed.
8. Let the cobbler cool 15 minutes so the filling thickens, then serve warm, ideally with vanilla ice cream.

Tips for the Best Peach Cobbler With Canned Peaches (Easy 5

• Always drain the canned peaches and reserve the syrup; undrained fruit makes a soupy cobbler.
• If the peaches are packed in heavy syrup, cut the added sugar to 1/3 cup.
• Mix the biscuit topping just until it comes together; overmixing makes it dense and tough.

Variations and Substitutions

• For the from-scratch fruit version, make the Fresh Peach Cobbler recipe, which peels and macerates ripe peaches first.
• For a hands-off shortcut, use the Peach Cobbler With Cake Mix recipe, a three-ingredient dump cake.
• To taste the classic biscuit-style base, try the main Peach Cobbler recipe.
• Swap the drop biscuit for a buttery streusel with the Peach Cobbler With Crumb Topping recipe.

How to Store and Reheat

• Cover and refrigerate leftover cobbler up to 3 days. Re-warm portions in a 350°F oven for 10 to 15 minutes, or microwave single servings for about 30 seconds.
• Freeze baked cobbler up to 2 months; thaw overnight in the fridge and reheat covered at 350°F for 20 to 25 minutes.

Peach Cobbler With Canned Peaches (Easy 5 FAQ