Easy Peach Cobbler with Canned Peaches (Emma’s 5‑Ingredient Family Classic)

Porch‑Swing Dessert in Under an Hour 🍑

Every small‑town church picnic in late summer featured Aunt Emma’s easy peach cobbler with canned peaches—a buttery, biscuit‑topped bake that required zero knife skills and could stretch a single #10 can of fruit to feed a crowd. She passed the recipe to my mom, who taped it inside her Betty Crocker binder under the handwritten note: “Ridiculously simple—don’t overthink it.”

The genius lies in layering: melt butter in the pan, whisk a quick batter, tuck peach slices on top, then pour the warm syrup over everything. While it bakes, the batter rises around the fruit, forming golden cakey ridges with a caramelized cap of sugar. The result? Spoon‑tender peaches swimming in vanilla‑kissed juices under a craggy crust that’s crisp at the edges and fluffy in the middle. Perfect on its own or crowned with a scoop of vanilla ice cream.

Dessert‑debate: Are you Team Vanilla Ice Cream, Team Whipped Cream, or Team Straight‑from‑the‑Pan? Vote in the comments below!

Why You’ll Love This Cobbler

Five pantry staples—no fresh fruit, no eggs.
One‑bowl batter—stir with a fork, no mixer.
30 minutes hands‑on, 40 minutes bake.
Works year‑round thanks to canned peaches.

Ingredient Breakdown & Swaps

Ingredient	Amount	Purpose	Swap Ideas
Butter/oleo	2 Tbsp melted + extra pats	Rich flavor; prevents sticking	Coconut oil or vegan butter.
Granulated sugar	²⁄₃ cup in batter + ¾ cup topping	Sweetens batter & caramelizes top	Split with brown sugar for caramel note.
All‑purpose flour	2 cups	Structure for cake‑like crust	1 cup AP + 1 cup self‑rising—omit baking powder.
Baking powder	4 tsp	Lift for fluffy cobbler top	3 tsp if at high altitude.
Milk	1 cup	Moisture; activates baking powder	Buttermilk for tang; oat milk nondairy.
Canned peach slices	1 (29‑oz) can*	Jammy fruit layer	Mixed canned fruit cocktail or pears.
Reserved peach syrup	1 cup warmed	Sweet glaze that seeps into batter	Add 1 Tbsp bourbon for grown‑up twist.
If using two standard 15‑oz cans, drain to total 1 cup syrup.

Tip: Warm the peach syrup in the microwave 20 seconds so it seeps evenly through sugar‑coated batter.

Equipment Checklist

9×13‑inch baking dish (glass or ceramic)
Medium mixing bowl & whisk
Rubber spatula
Measuring cups & spoons
Cooling rack
Optional: small saucepan to warm syrup

Detailed Instructions

1 | Preheat & Butter

Preheat oven to 350 °F (175 °C). Place 2 Tbsp butter in 9×13 dish; slide into oven 5 minutes to melt while you mix batter.

2 | Whisk Batter (5 min)

In medium bowl whisk together:

2 cups flour
²⁄₃ cup sugar
4 tsp baking powder
Stir in 1 cup milk until smooth (no over‑mixing).

3 | Assemble Layers (3 min)

Pour batter over hot melted butter in dish—do not stir. Arrange drained peach slices over batter. Sprinkle ¾ cup sugar evenly across peaches. Warm 1 cup reserved syrup 20 seconds; drizzle over top. Add a few extra pats of butter.

4 | Bake (40 min)

Bake uncovered 35–45 minutes until top is golden brown and a toothpick into cakey portion comes out clean. Edges should bubble vigorously. If browning too quickly, tent with foil last 10 minutes.

5 | Serve

Cool 15 minutes to set syrup. Serve warm with ice cream or cooled for slice‑able squares. Store covered in fridge up to 4 days; reheat 300 °F 10 min.

Make‑Ahead & Freezer Tips

Day‑ahead: Bake, cool, cover; rewarm 300 °F 15 min.
Freeze: Wrap cooled cobbler; freeze 2 months. Thaw overnight, rewarm 325 °F 20 min.
Campfire hack: Assemble in disposable foil pan; bake on grill with lid closed 45 min.

Flavor Variations

Twist	Swap/Add	Flavor Note
Cinnamon Sugar	Stir 1 tsp cinnamon into topping sugar	Classic southern.
Berry‑Peach	Replace half peaches with frozen blueberries	Patriotic picnic.
Caramel Pecan	Sprinkle ½ cup chopped pecans & use brown sugar topping	Praline vibe.
Ginger Peach	Add 1 tsp grated fresh ginger to syrup	Zingy twist.

Nutrition Snapshot (1 serving of 10)

Calories : 350 | Fat : 7 g | Carbs : 67 g | Sugars : 43 g | Protein : 5 g

Troubleshooting Corner

Issue	Likely Cause	Quick Fix
Soggy crust	Batter stirred into butter	Spoon batter evenly; don’t mix layers.
Dry cake	Over‑baked or less syrup	Bake until just golden; use full 1 cup syrup.
Gummy center	Undercooked	Bake 5 min longer; tent if browning.

Tiny Kitchen Science – Why the Batter Rises Above Peaches

The high sugar syrup pushes moisture downward while steam lifts leavened batter upward, creating self‑crusting cobbler without stirring—physics and dessert harmony in one pan.

FAQ (Schema‑Ready)

Q – Can I use fresh peaches? Yes—use 5–6 cups sliced with 1 cup peach nectar or orange juice warmed for syrup layer.

Q – Self‑rising flour option? Replace flour + baking powder with 2 cups self‑rising; omit salt.

Q – Can I cut sugar? Reduce topping sugar to ½ cup; texture less caramelized.

Call‑to‑Action

Baked Emma’s cobbler? Tag #EasyPeachCobbler so we can share a scoop together!