Homemade peach cobbler with canned peaches is an easy way to cook at home while using pantry staples. This wholesome and satisfying peach dessert recipe is always a hit for a quick weeknight meal or a fancy family dinner, and the best thing is, you can bake it any time of the year.
What is the best way to peel peaches?
Let’s start with the basics! The best way to peel fresh peaches is with a paring knife. Hold the peach in your non-dominant hand while using the other hand to slice the peach in half.
Remove and discard the core and skin. When preparing peaches for homemade peach cobblers or other peach dessert recipes, slice the peaches into one-inch pieces.
This allows the peaches to cook evenly in peach cobbler recipes.
How to make peach cobbler with canned peaches
This recipe is versatile and can be made with peach pie filling, canned peaches, or fresh peaches.
When making this homemade peach cobbler with fresh or canned peaches, the peaches must be simmered with water and sugar. After the peaches have cooked down, the syrup is thickened with cornstarch.
Frozen peaches can be used for this peach dessert recipe! Simply allow the frozen peaches to defrost to room temperature for about an hour before cooking. Once they have fully thawed, follow the recipe below.
Can you freeze Peach Cobbler?
Homemade peach cobbler can be frozen once fully cooled in either individual servings or as a whole cobbler.
To freeze individual servings of this peach dessert recipe, use freezer-safe Tupperware or glass storage containers. Release as much air as possible from the container before sealing to minimize freezer burn. These personal-sized cobblers will last for up to three months in the freezer.
A fully cooked whole Old-Fashioned Peach Cobbler can be frozen in a foil pan wrapped in two layers each of plastic wrap and tin foil. Always write the date and name of the dessert on the foil.
Believe me, you might think you will remember what is in that pan, but you won’t! A whole cobbler that has been properly wrapped will be fresh when stored in the freezer for up to three months.
Serving suggestions for Peach Cobbler
This peach dessert is perfect as it is, but it can also be dressed up with a scoop of vanilla ice cream!
My family loves it when I serve a warm slice of cobbler with a dollop of whipped cream or ice cream on top. To take it one step further, add a drizzle of warm caramel sauce. Peach cobbler à la mode is guaranteed to be a hit!
If you have a surplus of peaches, you might also want to try The Best Peach Crisp, or this other amazing peach cobbler recipe: The Best Lazy Man’s Peach Cobbler. If you love fruit-based desserts, these are my favorites: Nova Scotia Blueberry Cream Cake, The Best Homemade Cinnamon Apple Pie, and Pineapple Upside-Down Bundt Cake Recipe.
Looking for a quick and easy dessert that's also a crowd-pleaser? Old-Fashioned Peach Cobbler is it!
Ingredients
4 tablespoons melted butter
1 (28-ounce) can of peaches, undrained
3 cups sugar, divided
1/2 teaspoon cinnamon
1 1/4 cups water, divided
1 heaping tablespoon cornstarch
1 1/2 cups self-rising flour
2 teaspoons vanilla
1 cup milk
Instructions
Preheat the oven to 350 F. Prepare a 9X13 baking dish by pouring the melted butter into the pan and coating the bottom and sides. There will be extra butter in the pan. Leave it!
Put the canned peaches, including the juice, into a medium saucepan. Turn the heat to medium and add one cup of sugar and 1/2 cup of water. Bring the mixture to a simmer.
Once the peaches are simmering, stir the cornstarch into the remaining water. Pour the mixture into the saucepan and simmer for about three minutes until the sauce thickens. Remove the peaches from the heat and let them cool slightly while making the batter.
In a medium mixing bowl, whisk together the flour, vanilla, 1 1/2 cups of sugar, and milk.
Pour the peaches into the pan on top of the butter, do not mix. Spoon the flour mixture over the peaches. It may not cover the peaches completely, which is totally fine!
Add the cinnamon to the remaining sugar and dust it on the cobbler.
Bake for thirty minutes or until golden brown.
Nutrition Information:
Amount Per Serving:Calories: 359Total Fat: 4.5gCarbohydrates: 78gProtein: 3.4g
Did you make this recipe?
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In a cobbler, the topping is a dough with a rising agent like baking powder that bakes up into a slightly sweet, biscuit-like topping. In crisp, the topping is made with flour, sugar, butter, oats and sometimes nuts without a leavening agent. The topping is sprinkled over the fruit before baking.
We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.
Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy. Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup.
Cobbler is usually topped with batter or biscuits in lieu of crust. Cobbler's name comes from its sometimes cobbled texture, which is a result of spooning or dropping the topping over the fruit rather than distributing it equally. This way, the filling can peek through.
Origin. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together.
Really? : The Salt What's more, when it comes to some nutrients, like vitamin C, canned peaches pack an even bigger punch than fresh, researchers say. The reasons have to do with how the canning process alters the fruit's cell walls. So eat 'em up!
“The history of peach cobbler as a Southern dish dates back to the early 1800s when African Americans started to combine fruits like peaches with spices and flour to make a sweet, tasty dessert. This combination was then covered with a biscuit-like topping and baked.”
At Walmart, the pre-baked cobblers will be sold fresh in the bakery, but samples provided to us by the company came frozen, meaning we had to reheat ours for about 40 minutes in the oven at 350 degrees, vs. the 12 to 16 recommended on the package.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
To be clear, you can use any fruit for making cobbler, but using canned fruit or, worse, canned pie filling can result in a sickly sweet cobbler with a gummy filling. Try this: Fresh fruit is grand, but frozen fruit works too.
Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.
Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler. Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it's also delicious cold.
Cobblers differ from crisps or crumbles in that they typically have a biscuit topping covering the cooked fruit. The biscuits are usually dropped onto the fruit in small rounds, giving it the appearance of a cobbled road, hence the name.
Introduction: My name is Kareem Mueller DO, I am a vivacious, super, thoughtful, excited, handsome, beautiful, combative person who loves writing and wants to share my knowledge and understanding with you.
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