If you’re craving a comforting, sweet treat that feels like a warm hug from the South, this Southern Peach Cobbler Recipe with Canned Peaches Recipe is exactly what you need. I absolutely love this cobbler because it’s so simple to make—canned peaches mean you can enjoy that summery flavor year-round, and the homemade crust takes it to another level of deliciousness. Whenever I want a quick dessert that impresses without a lot of fuss, this recipe is my go-to.
This Southern Peach Cobbler Recipe with Canned Peaches Recipe works perfectly for family dinners, potlucks, or just an indulgent weekend dessert. You’ll find that the rich, buttery crust paired with the spiced peach filling is just irresistible. Plus, it’s forgiving: even if you’re new to baking, following these steps will help you nail that golden crust and thick syrup every time.
Why You’ll Love This Recipe
- Year-Round Peach Goodness: Canned peaches make it easy to enjoy classic southern flavors any time of year, no fresh fruit needed.
- Homemade But Easy Crust: The buttery crust is rustic yet tender, and surprisingly easy to prepare, which makes this recipe approachable even for beginners.
- Perfect Balance of Spice and Sweet: Cinnamon and nutmeg add warmth and depth to the peaches, creating a cozy flavor that’s never overpowering.
- Versatility: You can tweak the sweetness, crust top, or even add fresh peaches for a personalized touch every time you make it.
Ingredients You’ll Need
Everything here works together to create the perfect balance of sweet, spice, and buttery crust. Using canned peaches gives you an easy shortcut without sacrificing flavor, but there are notes below if you want to switch it up.
- Canned peaches: Opt for peaches packed in lite syrup for the best sweetness; drain carefully to get just the fruit when needed.
- Salted butter: Adds rich flavor and buttery depth to the filling and the crust—no need to worry about salting separately for the filling.
- Granulated sugar: Sweetens the filling and crust just right; feel free to adjust based on your preference and how sweet your peaches are.
- Ground cinnamon: A classic warm spice that makes the filling feel cozy and comforting.
- Nutmeg: A little goes a long way for adding subtle earthiness to the peach mixture.
- Vanilla extract: Brings a lovely aromatic note that blends beautifully with the spices and peaches.
- All-purpose flour: Used to thicken the syrup in the filling and form the base of the crust.
- Cold water: Important for cutting into the flour mixture to form a tender, flaky crust without melting the butter.
- Egg (for egg wash): Makes the crust shiny and golden, with a sprinkling of cinnamon for extra pop on top.
Variations
I’ve had so much fun experimenting with this Southern Peach Cobbler Recipe with Canned Peaches Recipe by swapping out spices or adjusting toppings. Feel free to make it your own!
- Use fresh or frozen peaches: When peaches are in season, I swap canned peaches for fresh—just peeled and sliced—and tweak sugar and butter to get the syrup consistency right.
- Add fresh berries: Try mixing in blackberries or blueberries with the peaches for a splash of color and tartness that pairs nicely with the sweetness.
- Gluten-free crust: I’ve swapped the crust flour for a gluten-free blend with great results, just be mindful of the water amount to get the dough right.
- Lattice crust top: For a prettier presentation, cut your top dough into strips and weave a lattice pattern—guests always ask for seconds when I do this!
How to Make Southern Peach Cobbler Recipe with Canned Peaches Recipe
Step 1: Prepare the Peach Filling
Start by draining two cans of peaches and tossing just the peaches into a large pot. To that, add the third can of peaches with its lite syrup plus the butter. Place the pot over medium heat and let the butter melt completely, stirring occasionally so nothing sticks. Once everything is combined and melted, stir in the sugar, cinnamon, nutmeg, and vanilla. Let it come to a boil to start thickening the syrup.
Step 2: Thicken the Syrup
Here’s the trick I discovered: remove about 3 tablespoons of the peach syrup and whisk in the flour separately until smooth to create a slurry. Then pour this back into the pot and stir well. Keep cooking the mixture for 30-40 minutes on low heat to thicken it properly—it should coat the back of a spoon like syrup. Don’t rush this step; the thickness really makes the difference between a runny cobbler and one that’s perfect. Taste it and adjust sugar or spices as needed before removing from heat to cool.
Step 3: Make the Pie Crust
While the peaches cool down, mix together flour, sugar, and salt in a medium bowl. Add the cold butter cubes and cut them into the flour using a pastry cutter until your mixture looks like coarse crumbs—think pea-sized and smaller bits. Slowly pour in the cold water, starting with ½ cup, and mix just until a rough dough forms. Don’t overwork it; you want a tender crust, not a tough one. Split the dough into two balls, wrap them tightly in plastic, and pop them in the fridge to rest for at least 35 minutes.
Step 4: Assemble Your Cobbler
Preheat your oven to 375°F (190°C). Lightly flour your countertop and roll out one dough ball to about ⅓-inch thickness. Press it gently into the bottom and up the sides of a 9×13-inch baking dish. Using a slotted spoon, scoop only the peaches (not too much syrup) on top of the crust. Then pour the syrup over the peaches—trust me, at least two-thirds of it is perfect to keep things juicy without sogginess. Roll out the second dough and get creative with your topping—whether it’s a full cover, cutouts, or a lattice design.
Brush the top crust with the beaten egg wash and sprinkle lightly with cinnamon for that inviting golden look. Bake for 40-45 minutes until the crust is beautifully golden and the peach filling is bubbling up enticingly through the crust edges. Let the cobbler cool before serving to allow the filling to thicken up even more.
Pro Tips for Making Southern Peach Cobbler Recipe with Canned Peaches Recipe
- Don’t Skip the Slurry: Mixing flour with syrup separately prevents lumps and helps thicken the filling evenly.
- Keep Butter Cold: Using really cold butter in the crust keeps it flaky and avoids the dough getting gummy or tough.
- Taste As You Go: Don’t hesitate to adjust sugar and spices before baking — canned peaches can vary in sweetness.
- Cool Before Baking: Letting the peach filling cool slightly before pouring it on crust prevents making the dough soggy at the bottom.
How to Serve Southern Peach Cobbler Recipe with Canned Peaches Recipe
Garnishes
I usually serve mine with a generous scoop of vanilla ice cream—because who can resist that sweet creamy contrast? Sometimes I add a dollop of whipped cream with a sprinkle of cinnamon or even a fresh mint leaf for a pop of color and freshness. These simple touches make it feel extra special without any extra effort.
Side Dishes
While the Southern Peach Cobbler Recipe with Canned Peaches Recipe is hearty enough on its own, I like pairing it with light bites like fresh green salads or a sharp cheddar cheese plate for a fun sweet-savory balance—especially if serving as part of a bigger meal.
Creative Ways to Present
For a party, I’ve served this cobbler in individual ramekins for an elegant touch that’s easy for guests to handle. Another fun idea is topping slices with toasted pecans or a drizzle of caramel sauce. When I want to make it festive, I add a sprinkle of edible flowers or fine chopped fresh herbs like basil for unexpected flavor and color.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge, where the cobbler stays delicious for up to three days. It’s actually quite awesome cold or at room temp, so sometimes I nudge it out of the fridge and enjoy it without reheating.
Freezing
While fresh is best (in my opinion), if you have leftovers you want to keep longer, freezing works well. Wrap tightly in foil and then plastic wrap to avoid freezer burn. It keeps for about a month, and you can thaw overnight in the fridge before reheating.
Reheating
To bring the cobbler back to life, I reheat it in a 350°F oven for about 10-15 minutes. This keeps the crust crisp and the filling warm—just like fresh out of the oven. Avoid microwaving if you can, since it can make the crust soggy.
FAQs
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Can I use fresh peaches instead of canned in this recipe?
Absolutely! Use about 3 ¾ cups of peeled and sliced fresh peaches. To peel easily, blanch them in boiling water for 20 seconds, then cool in ice water. You’ll need to adjust the amount of butter, sugar, and flour to compensate for the lack of syrup that canned peaches provide—adding a bit more butter and sugar and less flour usually works well. Just taste as you go to get your syrup to the perfect sweetness and thickness.
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How long does peach cobbler last in the refrigerator?
Stored properly in an airtight container, peach cobbler will stay fresh for up to three days. You can enjoy it cold, room temperature, or reheated, depending on your preference.
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Can I freeze Southern Peach Cobbler, and how do I reheat it?
Yes, freezing is possible and works well for longer storage—up to a month. Wrap the cobbler tightly to prevent freezer burn and thaw it in the fridge before reheating in the oven at 350°F for 10-15 minutes to maintain crust texture and warm filling.
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How do I prevent the bottom crust from getting soggy?
Letting the peach filling cool a bit before placing it on the crust helps a lot. Also, rolling the crust to a uniform thickness and using enough flour when rolling will keep it sturdy. Avoid pouring too much syrup onto the crust—stick to two-thirds or so for best results.
Final Thoughts
This Southern Peach Cobbler Recipe with Canned Peaches Recipe is truly a delicious way to bring a bit of Southern charm to your table anytime you want. It’s one of those recipes I confidently share with friends because I know it works and tastes amazing. Whether you’re an experienced baker or trying your hand at cobbler for the first time, I hope you enjoy making it as much as I do eating it. Go ahead, make a batch—you won’t regret having this lovely, warm dessert ready to brighten any day.
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Southern Peach Cobbler Recipe with Canned Peaches Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Southern Peach Cobbler recipe features a luscious peach filling made with canned peaches in light syrup, combined with a buttery, flaky homemade pie crust. Baked to golden perfection with a cinnamon-sprinkled top crust, this classic American dessert offers a sweet and warmly spiced treat that’s perfect for any occasion.
Ingredients
Peach Filling:
- 3 cans peaches in lite syrup (29 ounces each) (if using fresh peaches see notes)
- 1/2 cup salted butter (1 stick)
- 1 cup granulated sugar plus more if needed
- 1/2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon pure vanilla extract
- 3 teaspoons all-purpose flour
Pie Crust:
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup very cold unsalted butter, cut in cubes (2 sticks)
- 1/2 – 2/3 cup very cold water
- 1 egg beaten with 1 teaspoon water (for egg wash)
- Ground cinnamon for garnish
Instructions
- Prepare Peach Filling: Drain two cans of peaches, reserving only the peaches, and add them to a large pot. Add the third can of peaches along with its lite syrup and the butter. Heat over medium heat, stirring occasionally until the butter melts completely. Stir in sugar, ground cinnamon, nutmeg, and vanilla extract, then bring the mixture to a boil.
- Create Flour Slurry: Remove 3 tablespoons of the peach syrup from the pot and whisk in the flour to make a smooth slurry. Stir this mixture back into the pot with peaches to thicken the filling.
- Simmer Filling: Cook the peach mixture for an additional 30-40 minutes, stirring occasionally until the syrup thickens and coats the back of a spoon. Taste and adjust sugar and spices if needed. Remove from heat and allow to cool and thicken further.
- Make Pie Crust Dough: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed unsalted butter and cut into the dry ingredients with a pastry cutter until crumbly with pea-sized bits of butter. Slowly add cold water starting with ½ cup, mixing lightly until a dough ball forms. Add more water if necessary. Knead lightly, then divide dough into two balls, wrap tightly in plastic wrap and refrigerate for 35-45 minutes.
- Preheat Oven: Set the oven to 375°F (190°C) to heat while preparing the cobbler assembly.
- Roll Bottom Crust: On a floured surface, unwrap one dough ball and roll it out to about ⅓ inch thickness. Transfer it to a 9×13 inch baking pan, pressing it along the bottom and sides to form the crust.
- Add Peach Filling: Using a slotted spoon, transfer peaches from the pot onto the crust, then pour the remaining syrup over them, using at least two-thirds of the syrup for moistness.
- Roll Top Crust and Assemble: Roll out the second dough ball and decorate the top of the peach cobbler as desired. Brush the top crust with the egg wash and sprinkle lightly with ground cinnamon for garnish.
- Bake: Bake the cobbler in the preheated oven for 40-45 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the cobbler to cool before serving to let the filling thicken and flavors meld.
Notes
- Using Fresh or Frozen Peaches: Substitute 3 ¾ cups of peach slices. To peel, blanch peaches in boiling water for 20 seconds then shock in ice water. Adjust butter, sugar, and flour quantities since fresh peaches lack syrup. Taste to reach desired syrup thickness and sweetness.
- Storage & Reheating: Best eaten same day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or enjoy cold or at room temperature.
- Freezing: Can be frozen up to 1 month if tightly wrapped, though best fresh.
Nutrition
- Serving Size: 1 slice (1/12 of cobbler)
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
