Southern Peach Cobbler Recipe with Canned Peaches Recipe

I absolutely love how this Southern Peach Cobbler Recipe with Canned Peaches Recipe turns out every single time. It’s one of those desserts that feels like a warm hug — rich, sweet, buttery, and perfectly spiced with cinnamon and nutmeg. What makes this recipe truly special is how effortlessly you can capture that fresh peach flavor all year long, even when peaches aren’t in season, thanks to the canned peaches.

When I first tried this recipe, I was amazed at how the canned peaches melded beautifully with the buttery crust and spices, giving me all the nostalgia of summer anytime I craved it. It’s a fantastic dessert for gatherings, potlucks, or even a cozy weeknight treat. Plus, the homemade crust adds that lovely flaky texture that takes this cobbler from ordinary to downright irresistible.

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Ingredients You’ll Need

Choosing the right ingredients is key here. The canned peaches bring sweetness and moisture, while the butter and spices add that classic Southern warmth. For the crust, cold butter and water are important to get that beautifully flaky texture.

• Canned peaches in lite syrup: Using canned peaches in syrup provides natural sweetness and juice, making the filling perfect without extra fuss.
• Salted butter: The saltiness balances the sweetness and creates a rich, tender crust and filling base.
• Granulated sugar: Adjustable to your taste, sugar brings out the peaches’ natural flavor and adds caramel notes when baked.
• Ground cinnamon & nutmeg: These warm spices give the cobbler that unmistakable Southern charm.
• Pure vanilla extract: Adds depth and enhances the overall flavor profile.
• All-purpose flour: Used both in the filling as a thickener and in the crust for structure.
• Cold water: Ensures the crust stays flaky—don’t skip the chill!
• Egg wash: For brushing the crust so it bakes up with a beautiful golden, slightly glossy finish.
• Ground cinnamon (for garnish): A simple sprinkle adds charm and aroma to the final dish.

Variations

I love customizing this Southern Peach Cobbler Recipe with Canned Peaches Recipe depending on what’s in my pantry or who I’m serving. Mixing things up a little is a great way to make it your own and keep the dessert feeling fresh.

• Fresh Peaches Variation: When peaches are in season, I swap the canned for fresh, peeled peaches—just be sure to add a touch more butter and sugar since fresh peaches don’t come with syrup.
• Spice it Up: Sometimes I add a pinch of ground ginger or cardamom for a little twist on the traditional spice combo.
• Vegan Adaptation: Substituting vegan butter and using a flax egg keeps it plant-based without sacrificing flavor or texture.
• Gluten-Free Crust: Use a gluten-free flour blend to make a crust everyone can enjoy—just keep an eye on consistency with the water.

How to Make Southern Peach Cobbler Recipe with Canned Peaches Recipe

Step 1: Simmer the Peach Filling

Start by draining two cans of peaches to use just the peach slices. Add those along with the third can (with syrup) and butter to a large pot over medium heat. Stir gently while the butter melts and everything starts melding together. This is where the magic begins—the peach syrup, butter, and spices combine to form that signature rich filling. Once it’s boiling, take a moment to whisk 3 tablespoons of peach syrup with flour separately to avoid lumps, then stir that slurry back into your pot to thicken the syrup. Allow it to cook for 30-40 minutes till it’s thick enough to coat a spoon. This step rewards your patience with gorgeously luscious peach filling.

Step 2: Make the Flaky Pie Crust

In a medium bowl, whisk together flour, sugar, and salt. Then toss in your cold, cubed butter and use a pastry cutter or your fingers to blend it until you have coarse crumbs. This is key to flaky layers in your crust. Gradually drizzle in the cold water, ½ cup at first, stirring gently just until the dough comes together. You want it slightly shaggy but holding. Split the dough in two, form balls, and wrap them in plastic wrap. Let them chill in the fridge for 35-45 minutes; this resting time is worth it because it relaxes the gluten and firms up the butter for better texture.

Step 3: Assemble and Bake Your Cobbler

Preheat your oven to 375°F. On a floured surface, roll out one dough ball to about ⅓ inch thick, then press it into a 9×13 inch baking pan, making sure to come up the sides. Use a slotted spoon to lift just the peaches from the filling pot and spread them evenly over the crust—this keeps the bottom from getting soggy. Pour the syrup over gently, but remember: leaving some syrup behind is okay if you prefer a thicker filling. Roll out the second dough ball and create a beautiful lattice or cover the top with dough cut-outs—get creative here! Brush the top crust with the egg wash and sprinkle lightly with cinnamon for that warm smell and pretty look. Bake 40-45 minutes, until the crust is golden and the peach filling bubbles invitingly.

How to Serve Southern Peach Cobbler Recipe with Canned Peaches Recipe

Garnishes

I like to keep it simple here—a scoop of vanilla ice cream on the side or maybe a dollop of whipped cream to balance the warm, spiced peaches. A fresh mint leaf or light dusting of powdered sugar adds a pretty touch if you’re serving guests.

Side Dishes

This cobbler is a dessert star on its own, but if you’re serving it at a Southern-style meal, pairing it with classic sweet tea and maybe some creamy whipped potatoes or a light salad makes the meal memorable and balanced.

Creative Ways to Present

For special occasions, I’ve baked individual cobblers in ramekins with decorative dough cut-outs on top—they’re perfect for gifting or impressing guests. You can also serve it warm in a pretty baking dish with a generous scoop of ice cream swirling on each plate.

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftovers in an airtight container or simply covering the baking dish tightly with plastic wrap. It usually keeps beautifully in the fridge for up to three days. My family often snacks on cold slices straight from the fridge—totally delicious, but you can also warm it up for that fresh-baked feel.

Freezing

If you need to freeze leftovers, wrap the cobbler tightly in plastic wrap and then foil before placing it in the freezer. It freezes well for up to one month. When I thaw it, I do it overnight in the fridge to keep the crust from becoming soggy.

Reheating

The best way to reheat is in the oven at 350°F for 10-15 minutes. This method crisps the crust back up and warms the peaches without drying them out. Avoid microwaving if you want to preserve the flaky crust texture.

FAQs

Final Thoughts

I truly believe this Southern Peach Cobbler Recipe with Canned Peaches Recipe is a keeper for every home cook. It’s comforting, accessible, and full of that classic Southern charm that makes dessert feel like a celebration—even on a regular day. Give it a try—you’ll love how simple it is to make and how much joy it brings to your family table. Trust me, once you taste that warm, spiced filling with the flaky crust, you’ll be baking this cobbler for every special (and not-so-special) occasion.

Southern Peach Cobbler Recipe with Canned Peaches Recipe

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• Author: Villerius
• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

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Description

This Southern Peach Cobbler with canned peaches is a classic, comforting dessert featuring a buttery, flaky pie crust filled with a sweet and spiced peach filling. Ideal for warm gatherings or anytime you crave a traditional Southern treat, this cobbler combines easy-to-use canned peaches with fragrant cinnamon, nutmeg, and vanilla, baked to golden perfection.

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Ingredients

Units USM Scale 1x2x3x

Peach Filling

• 3 cans peaches in lite syrup (29 ounces each)
• 1/2 cup salted butter (1 stick)
• 1 cup granulated sugar (plus more if needed)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon pure vanilla extract
• 3 teaspoons all-purpose flour

Pie Crust

• 2 1/2 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 cup very cold unsalted butter, cut into cubes (2 sticks)
• 1/2 to 2/3 cup very cold water
• 1 egg beaten with 1 teaspoon of water (for egg wash)
• Ground cinnamon for garnish

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Instructions

1. Prepare the Peach Filling: Drain two cans of peaches and add just the peaches to a large pot. Add the remaining can of peaches with lite syrup and butter to the pot over medium heat. Allow the butter to melt completely while stirring.
2. Mix in Spices and Sweetener: Stir in the sugar, cinnamon, nutmeg, and vanilla extract. Bring the peaches and syrup mixture to a boil.
3. Create the Flour Slurry: Remove 3 tablespoons of peach syrup from the pot and whisk in the flour until fully combined, forming a slurry. Then stir this mixture back into the pot.
4. Thicken the Filling: Cook the filling for an additional 30-40 minutes, stirring occasionally until the syrup thickens and coats the back of a spoon. Adjust sweetness or spices as needed, then remove from heat and let cool.
5. Make the Pie Crust Dough: In a medium bowl, whisk together flour, sugar, and salt. Cut cold butter cubes into the flour mixture using a pastry cutter until crumbs form.
6. Add Cold Water: Gradually add cold water, starting with ½ cup, stirring gently until dough forms a ball. Add more water if necessary. Knead quickly without overworking.
7. Chill the Dough: Divide dough into two balls, wrap each tightly in plastic wrap, and refrigerate for 35-45 minutes.
8. Preheat Oven: Set oven to 375°F (190°C).
9. Roll Out Bottom Crust: On a floured surface, roll out one dough ball to about ⅓ inch thickness and fit it into a 9×13 inch baking pan, covering bottom and sides.
10. Assemble Filling: Use a slotted spoon to remove peaches from the pot and spread them over the crust. Pour remaining syrup evenly over the peaches (at least 2/3 cup).
11. Roll Out Top Crust: Roll out second dough ball and decorate the cobbler top as desired. Place over peach filling.
12. Add Egg Wash and Cinnamon: Brush the top crust with beaten egg wash and sprinkle lightly with ground cinnamon.
13. Bake: Bake for 40-45 minutes until crust is golden brown. Remove from oven and allow to cool before serving.

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Notes

• Using Fresh or Frozen Peaches: For fresh, use about 3 ¾ cups peach slices. To peel, boil peaches for 20 seconds, then plunge into ice water; skins should slip off easily. Increase butter and sugar, reduce flour, and adjust liquid to create enough syrup when using fresh peaches.
• Storage: Best eaten the day it is made. Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheating: Reheat in a 350°F oven for 10-15 minutes until warmed through. Cobbler can be eaten cold or at room temperature as well.
• Freezing: While best fresh, leftovers can be frozen for up to one month if wrapped tightly.

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Nutrition

• Serving Size: 1 slice (approx. 1/12th of cobbler)
• Calories: 380
• Sugar: 28g
• Sodium: 180mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0.3g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg