Homemade Peach Cobbler with Golden Biscuit Topping

This easy peach cobbler recipe made with canned peaches comes together quickly with a simple cake-batter crust. You can also use fresh or frozen peaches if you prefer.

Homemade Peach Cobbler

This homemade peach cobbler is quick and forgiving. Using canned peaches and a handful of common pantry ingredients, you get a tender, cake-like topping that bakes up golden and comforting.

If you don’t have a boxed cake mix on hand, no problem—this recipe uses basic baking staples to make a cake batter topping that’s easy to whisk together.

Warm fruit with a sweet, tender cake on top — simple, satisfying, and perfect served warm with vanilla ice cream or whipped cream. Presentation doesn’t matter: scoop into bowls and enjoy.

Why are there so many different cobblers?

The word “cobbler” covers a lot of territory depending on region and family tradition. Some cobblers have a biscuit topping, others use dumplings, and some are topped with cake batter—like this version. That’s why it may seem similar to a dump cake to some people.

In general, a cobbler is built from a fruit filling topped with either cake batter, biscuits, or dumplings. Don’t confuse cobblers with crisps or crumbles, which have a streusel-style topping.

Canned, Fresh, or Frozen Peaches

This recipe works with canned peaches, fresh peaches, or frozen peaches. Choose based on what’s available and your taste. If you use frozen peaches, thaw and drain them thoroughly so excess liquid won’t make the cobbler soggy.

Easy Peach Cobbler Ingredients

Here are the ingredients you’ll need to make this easy peach cobbler:

• Unsalted butter
• All-purpose flour
• Granulated sugar (for both the cake batter and for the peaches)
• Baking powder
• Ground cinnamon
• Salt (omit if using salted butter)
• Milk
• Vanilla extract
• Canned peaches (preferably packed in juice, not heavy syrup)

For the Cake Batter

• Preheat the oven to 350°F (175°C).
• Place the butter in an 8×8-inch baking dish and put the dish in the preheating oven for 3–5 minutes, until the butter melts. Remove the pan and set aside.

• Mix the cake batter. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the milk and vanilla and whisk until mostly smooth—a few small lumps are fine.
• Pour the batter over the hot melted butter. Do NOT stir. The butter will form a crust as the cobbler bakes.

To Assemble and Bake

• Drain the canned peaches. Toss them with the optional 1/4 cup sugar if they are packed in juice (skip the extra sugar if they’re in heavy syrup and you prefer less sweetness). Spoon the peaches evenly over the batter—do NOT stir.
• Bake at 350°F for 45–50 minutes, or until the top is golden brown and set. Allow the cobbler to rest 5 minutes before serving.

Why are the peaches added last?

It may seem odd, but the peaches are heavier than the cake batter, so when you spoon them on top they sink as the batter rises and bakes, ending up below the cake layer. That’s how you get a tender cake top and fruit layer beneath—no stirring required.

How to Serve and Store Peach Cobbler

Serve this peach cobbler warm, topped with a scoop of vanilla ice cream or a dollop of sweetened whipped cream for best results.

Cover the pan with plastic wrap or foil. Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.

To reheat, scoop a serving into a microwave-safe dish and heat for 30–60 seconds, then add ice cream or whipped cream and enjoy.

More Peach Desserts

If you enjoy this peach cobbler, try other peach desserts like peach crumble, peach fritters, peaches and cream desserts, fresh peach pie, or peach bars for more ways to celebrate the season.

• Peach Crumble Recipe
• Peach Donuts
• Peaches and Cream Dessert
• Fresh Peach Pie
• Peach Bars