Easiest Peach Cobbler Dessert

This peach cobbler is the kind of cozy dessert that saves the day when you want something sweet but simple. With just five everyday ingredients and hardly any prep, it transforms canned peaches into golden bubbly heaven that feels like summer in a bowl. I turn to this recipe when guests show up with little notice or when my family craves a warm treat on a lazy evening. It doesn&t get any easier or more comforting than this.

I remember making this cobbler one late summer night when peaches were everywhere and the air smelled sweet. Now it is the first dessert my niece requests when she visits.

Ingredients

• Butter: adds rich flavor and helps create those crispy golden edges Use unsalted for better control of sweetness
• Sugar: balances the peaches and makes the top deliciously caramelized Choose granulated for best results
• Flour: gives the base structure and helps the cobbler rise Use all-purpose and sift if it is lumpy
• Milk: makes the batter smooth and pourable Whole milk gives richness but any milk works
• Canned peaches: keep things quick and guarantee sweetness Look for peaches in syrup with nice orange color and intact slices

Instructions

Preheat and Melt:

Set your oven to 375 degrees Fahrenheit Place a stick of butter in your baking dish and let it melt completely as the oven heats up This step gives you that golden brown crust

Mix the Batter:

In a medium bowl whisk together sugar and flour until there are no clumps Slowly stream in the milk whisking constantly until it is thick but smooth The batter should coat a spoon but pour easily

Layer in the Pan:

Take the hot baking dish out Use oven mitts and pour your batter directly over the sizzling butter Do not stir The butter should bubble up around the edges of the batter

Add the Peaches:

Open your can of peaches and pour everything including syrup over the batter Distribute peaches evenly but do not stir Let the batter and fruit settle on their own

Bake:

Transfer the pan to your oven and bake for forty to fifty minutes The top should turn golden brown and the edges should be bubbling Gaps of batter will rise and bake into crust while peaches stay juicy underneath

Cool and Serve:

Let the cobbler rest for at least ten minutes before you scoop in This helps the juices thicken and keeps the crust crisp Serve warm with a scoop of vanilla ice cream if you like

Peaches are my absolute favorite for this cobbler because they always remind me of picking and canning fruit with my grandmother She would serve it with whipped cream and a little sprinkle of cinnamon and everyone fought for the corner pieces

Storage Tips

Store leftover cobbler in the fridge covered tightly It keeps well for up to three days The crust will soften after the first day but reheating in a low oven brings back some of that fresh baked texture

Ingredient Substitutions

Fresh or frozen peaches work as a substitute for canned Drain excess juice from frozen Thicker milks like oat or half and half also taste delicious If you try brown sugar instead of white the crust will have a hint of caramel flavor

Serving Suggestions

This cobbler is perfection warm and just slightly set Vanilla ice cream is a classic but whipped cream or even a spoonful of Greek yogurt make it special Leftovers make a sweet breakfast treat with coffee

Cultural and Historical Context

Cobblers have roots in early American cooking where settlers improvised with what they had Peaches took center stage in the South especially during harvest time This dessert has become a staple at potlucks and family tables for generations

Seasonal Adaptations

Try fresh peach slices in summer months Swap in canned cherries or berries in winter Lightly sprinkle cinnamon or nutmeg on top for holiday flavor

Nothing beats serving this warm out of the oven I brought it to a picnic one Fourth of July and even after sitting out everyone went back for seconds

Recipe FAQs

→ Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used. Peel and slice before layering; consider adding a bit of sugar and liquid for moisture.

→ Why shouldn't I stir the batter after adding peaches?

Not stirring allows the batter to rise over the fruit, forming pockets of crust and keeping the texture just right.

→ What size baking dish works best?

An 8×8 or 9×9 inch baking dish allows for even baking and a nice balance of crust to filling.

→ How do I know when the cobbler is done?

It's ready when the edges are bubbling and the top is golden brown, usually after 40-50 minutes in the oven.

→ Should cobbler cool before serving?

Let it cool for about 10 minutes to set and avoid serving while extremely hot. The texture improves as it sets.