Name: Peach Cobbler with Canned Peaches
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 425g cans of peaches ( in juice, not syrup); 50 g brown sugar; 1 tbsp cornstarch; 1/2 tbsp lemon juice; 1 tsp vanilla paste; 1/2 tsp cinnamon; 1/4 tsp salt; 190 g all-purpose flour; 65 g granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 113 g unsalted butter (cold, cubed); 120 g buttermilk (plus more for brushing) (cold, or see notes for whole milk substitute); 1 1/2 tablespoons granulated sugar; 1/2 teaspoon cinnamon

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This peach cobbler with canned peaches is pure nostalgia and warm, cozy feelings. It’s unbelievably easy to make, especially using canned peaches. They’re sweet and juicy, topped with tender biscuits. It comes together in about 20 minutes of hands-on time.

About this canned peach cobbler

I love this canned peach cobbler because you can make it any time of year, no matter what season it is. Canned peaches are picked when they are their peak ripeness, so the flavor is consistently good, and they’re ready to use with almost no prep. Just drain, toss with a few ingredients, and top with biscuit dough.
The biscuit topping is the same one I use across all my cobbler recipes, including this blueberry cherry cobbler. It’s a simple from-scratch dough that bakes up golden on the outside with a tender, buttery crumb inside, and it soaks up the peach juices at the base in the most wonderful way. It’s patted into rough shapes by hand and placed directly over the fruit, so it looks rustic and homey, with the peaches peeking through the gaps.
One important note on the canned peaches: use peaches canned in juice, not light or heavy syrup. Syrup-packed peaches bring too much sugar and make the filling overly sweet.

teaspoon in bowl of cobbler and ice cream.

Some of the key ingredients and why

Canned peaches in juice. Three 15 oz cans give you plenty of filling. As mentioned above, juice-packed is the way to go. Drain them well before using so the filling isn’t too watery.
Brown sugar. I use brown sugar rather than granulated in the filling because it adds a subtle molasses depth that pairs beautifully with peach. It also helps create that gorgeous, slightly caramelized syrupy texture in the filling as it bakes.
Cornstarch. This thickens the peach juices into a syrupy sauce rather than a watery pool.
Vanilla paste. You can use vanilla extract in its place if that’s what you have.
Cinnamon. Just a little in both the filling and the cinnamon sugar topping.
Unsalted butter (cold). Cold butter is essential for a tender biscuit. It gets cut into the flour in small pieces, and when those pieces hit the hot oven, they release steam and create pockets of air in the biscuit. If the butter is too warm before baking, you lose that effect entirely.
Milk or buttermilk. Either works. Buttermilk gives a slightly more tender crumb with a subtle tang, but whole milk produces a great biscuit too.

Method

Drain the peaches well.

brown sugar, cornstarch and cinnamon on peaches.

Add them to the baking dish with the filling ingredients.

Toss the peach mixture until evenly coated.

pastry cutter cutting butter into chunks.

Cut cold butter into the flour mixture until it resembles coarse crumbs.

Stir in the cold buttermilk until a thick, slightly sticky dough comes together.

Flatten chunks of dough in your palm and place over the fruit, leaving gaps.

Brush with milk and sprinkle with cinnamon sugar.

Bake until the biscuits are deep golden brown and the filling is bubbling.

Tips

Drain the peaches well. The longer you let them drain, the better. I give them at least 10 minutes in a colander. If you rush this step, the filling will be too watery, and the biscuit bases can turn soggy.
Wet your hands slightly if the dough is sticking when you flatten it.
Buttermilk vs. milk. Either works, but buttermilk gives the biscuits a slightly more tender crumb with a subtle tang. If you only have whole milk, you can make a quick substitute by removing 1 teaspoon of milk and adding 1 teaspoon of lemon juice or white vinegar to it, stirring, and letting it sit for 5 minutes before using.
Storage. Cover and refrigerate leftovers for up to 4 days. Reheat portions in the microwave for a minute or two, or warm the whole dish in a 325°F (160°C) oven until warmed through.
Variations. Add ½ teaspoon of almond extract to the filling and a handful of slivered almonds on top of the biscuits to make an almond peach cobbler.

close up of juicy peaches with tender biscuits.

Related Recipes

Try this peach cobbler with pie crust if you want a flaky lattice top over juicy fresh peaches or my canned peach pie with a buttery streusel topping is another great year-round peach dessert.
My peach coffee cake with a double layer of streusel is perfect for breakfast or brunch.
This peach honey galette is a rustic, free-form pastry with honey-sweetened peaches and a shatteringly flaky rough puff crust, or this peach almond tart has a buttery pâte sablée shell and a soft almond cream filling topped with sliced fresh peaches.