4 Ingredient Peach Cobbler with Canned Peaches
My 4 ingredient peach cobbler recipe uses canned peaches to make a super easy dessert with minimal effort. It has a rich, buttery batter and topped with the perfect crisp topping!
Equipment
Ingredients
- 3 cans 15 ounces each sliced peaches
- 2 cups self rising flour
- 1 ½ cups granulated sugar divided
- 2 sticks 16 tablespoons butter, divided and melted
Instructions
- Preheat the oven to 350 F and grease a 9” baking dish with nonstick cooking spray.
- Drain the cans of peaches well, but reserve ¼ cup of the liquid. Add the drained peach slices and reserved ¼ cup of liquid to the greased baking dish.
- In a medium bowl, stir together the flour, 1 ¼ cups granulated sugar, and 1 ½ sticks (12 tablespoons) melted butter. It should have a crumbly, streusel-like consistency. Sprinkle the mixture over the peaches– do not stir them together!
- Melt the remaining half stick (4 tablespoons) of butter and drizzle it over the crumb topping. Sprinkle the remaining ¼ cup of sugar over the top of the cobbler.
- Bake it for 1 hour, or until the cobbler is bubbly and golden brown.
Notes
- Always drain the canned fruit before adding it to the dish to control the amount of liquid in the cobbler.
- Don’t skimp on the butter! The richness of the butter really makes it taste amazing, and the saltiness helps balance the rest of the dish.
- Do not stir the batter and peaches together. Instead, I pour the flour mixture over the top of the cobbler to create the classic crunchy topping.
- Fruit cobbler is always best hot, so I serve it right out of the oven!
- I store any leftovers in an airtight container in the refrigerator for up to 3 days. It can be eaten cold or warmed up in the oven or air fryer to get that nice crispy topping back.
Nutrition
Serving: 1Calories: 281kcalCarbohydrates: 67gProtein: 4gSodium: 373mgFiber: 2gSugar: 43g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!