Oh my goodness, you guys! This Super Easy Peach Cobbler has officially won the top spot in my kitchen. It took maybe five minutes to throw together, and after one bite my husband declared it the best dessert I have made all year. I have to agree with him!
You don’t believe me? Just wait until you smell it baking. The buttery, golden crust and those tender, sweet peaches underneath… it’s pure magic.
And the best part? It’s ridiculously cheap to make. We’re talking pantry staples you probably have right now. So, what are you waiting for? Let me show you how easy it is!
This is the kind of recipe that makes you feel like a baking superstar with almost zero effort. Grab an 8×8-inch dish, a can of sliced peaches, and a handful of basics. Here’s what you need:
Ingredient
Quantity
Notes
Canned sliced peaches
1 (15 oz) can, drained
Use in heavy syrup or juice; drain well
Unsalted butter
1/2 cup, melted
Adds richness; unsalted gives you control
All-purpose flour
1 cup
No need for self-rising flour!
Granulated sugar
1 cup
Regular white sugar works perfectly
Milk
1 cup
Any variety: whole, 2%, or plant-based
Baking powder
1 teaspoon
Gives a light lift to the batter
Now, let’s bake this beauty!
Preheat your oven to 350 degrees F (175 degrees C).
Pour the melted butter into your 8×8-inch baking dish. Just let it pool there.
In a mixing bowl, whisk together the flour, sugar, baking powder, and milk until you get a smooth batter.
Pour the batter right over the melted butter. Do not stir! This is the golden rule. The magic happens in the oven.
Arrange the drained peach slices evenly on top of the batter. Again, no stirring.
Bake for about 30 minutes, or until the top is golden brown and the edges are bubbly.
The secret to that crust magic? Butter on the bottom rises through the batter, creating a crisp, golden top while the peaches sink into a jammy layer. Don’t stir or you’ll break the spell!
That’s it! In about 40 minutes total (10 minutes prep plus 30 minutes bake), you’ll have a dessert that serves 6 happy people. It’s super delicious, super easy, and super economic. Leftovers? Pop them in the fridge, covered, for up to 4 days. Reheat in the microwave or a warm oven and it’s almost as good as day one. I love to serve it warm with a big scoop of vanilla ice cream. The cold cream melting into that hot peach cobbler… chef’s kiss!
Mix It Up With Tasty Variations
Once you master the basic recipe, have some fun! Try these twists:
Spice it up: Stir a pinch of cinnamon, nutmeg, or a splash of vanilla extract into the peaches before layering.
Get nutty: Sprinkle chopped pecans or walnuts on top before baking for a crunchy texture.
Go fresh: Use 4 to 5 cups of sliced ripe peaches tossed with 1/2 cup sugar and 1 tablespoon lemon juice in place of canned. You’ll need to bake a few extra minutes.
Frozen peaches: Thaw and drain them well to avoid a soggy bottom, then follow the same steps.
If the dump cake style with cake mix is more your thing, you have to check out my Peach Cobbler With Cake Mix recipe. It uses a box of yellow cake mix and is just as effortless. And for another amazingly simple dessert, my Super Easy Peach Cobbler (a different twist!) is a reader favorite. You really can’t go wrong!
Mix canned peaches with their juice, sugar, and cinnamon in a baking dish. Top with a box of yellow cake mix, then pour melted butter evenly over the top. Bake at 350F until golden and bubbly.
Can I use fresh peaches instead of canned?
Yes. Peel and slice fresh peaches, then add sugar and a little water or lemon juice to mimic the syrup from canned peaches. Proceed with the same cake mix and butter method.
Should I drain canned peaches for cobbler?
No. The syrup from canned peaches provides moisture and sweetness. Draining may result in a dry cobbler. Use the full can including liquid.
What is the best cake mix for peach cobbler?
Yellow cake mix is the classic choice for a soft, buttery topping. White or vanilla cake mix also work well. Avoid chocolate or flavored mixes as they can overpower the peach taste.
How do I store leftover peach cobbler?
Cover tightly with foil or plastic wrap and refrigerate for up to 4 days. Reheat in a 350F oven or microwave until warm. It may lose some crispness, but stays delicious.
Can I use frozen peaches in peach cobbler?
Yes. Use frozen peaches without thawing to prevent excess liquid. Add a tablespoon of cornstarch if the peaches seem very icy, and increase the baking time by 5 to 10 minutes.
🍑 A buttery, golden-crusted peach cobbler that comes together in just 10 minutes with pantry staples.
🍨 Perfect served warm with a scoop of vanilla ice cream for a cozy, crowd-pleasing dessert.
Total Time:40 minutes
Yield:6 servings 1x
Ingredients
Scale
1 (15 oz) can sliced peaches, drained
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 cup granulated sugar
1 cup milk
1 teaspoon baking powder
Instructions
1-Preheat the oven: Preheat your oven to 350°F (175°C).
2-Add melted butter to dish: Pour the melted butter into an 8×8-inch baking dish and let it pool evenly.
3-Make the batter: In a bowl, whisk together flour, sugar, baking powder, and milk until smooth.
4-Pour batter over butter: Pour the batter over the melted butter without stirring.
5-Add peaches: Arrange drained peach slices evenly on top of the batter, again without stirring.
6-Bake: Bake for about 30 minutes until the top is golden brown and edges are bubbly.
Last Step:
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Notes
💡 Do not stir the batter after pouring it over the butter — this is the secret to the crispy, golden crust.
🥶 Store leftovers covered in the refrigerator for up to 4 days; reheat in the microwave or a warm oven.
🍦 Serve warm with a big scoop of vanilla ice cream for the best experience.
