Easy peach cobbler is a warm, bubbling pan of sweet canned peaches under a buttery, golden, sugar-crusted topping. It takes four ingredients: self-rising flour, sugar, butter and a big can of sliced peaches in syrup. There is no peeling, no pitting and no batter to whisk. You sprinkle, pour, sprinkle again and bake. Serve it warm with a scoop of vanilla ice cream after Sunday dinner, at a cookout or on any night that needs dessert.
How to make easy peach cobbler: Mix self-rising flour, sugar and melted butter into coarse crumbs. Sprinkle a third of the crumbs in a 9-by-9-inch baking dish, add a 29-ounce can of sliced peaches with their syrup, and cover with the remaining crumbs. Sprinkle with sugar, drizzle with more melted butter and bake at 350°F for 40 to 45 minutes.
Why You’ll Love It
- Four ingredients. All from the pantry.
- Canned peaches. A summer dessert in any month.
- Ten minutes of prep. One bowl and one baking dish.
- A crisp, sugary top. With soft, syrupy fruit underneath.
- Made for ice cream. Warm cobbler and cold vanilla ice cream are hard to beat.
Ingredient Notes
Self-rising flour. One cup. It already has leavening and salt in it, which is why the list is so short.
Granulated sugar. Three-quarters of a cup for the flour mixture, plus 2 tablespoons for the top.
Butter. Half a cup, divided into two 1/4-cup portions and melted separately. One goes into the crumbs and one is drizzled over the top.
Peaches. One 29-ounce can of sliced peaches in heavy syrup. Do not drain it, unless you want a drier cobbler.
Ingredients
- 1 cup self-rising flour
- 3/4 cup granulated sugar
- 2 tablespoons granulated sugar, for the top
- 1/2 cup butter, divided and melted
- 1 can sliced peaches in heavy syrup (29 ounces)
How to Make Easy Peach Cobbler
1. Heat the oven. Preheat the oven to 350°F.
2. Mix the flour topping. Coarsely mix the flour, 3/4 cup sugar and one 1/4-cup portion of melted butter in a medium bowl.
3. Start the layers. Sprinkle about one-third of the flour mixture over the bottom of a 9-by-9-inch baking dish.
4. Add the peaches. Add the peaches with their syrup. For a drier cobbler, use less of the liquid.
5. Finish the top. Sprinkle on the remaining flour mixture, then the remaining 2 tablespoons sugar. Drizzle with the other 1/4 cup melted butter. The cobbler will look wet before baking.
6. Bake and rest. Bake for 40 to 45 minutes, until the top is golden brown and bubbly. Let it stand for at least 5 minutes before serving.
How Much of the Peach Syrup Goes In?
All of it, for the classic version. The peaches go into the dish straight from the can, syrup and all. It will look like far too much liquid. The pan will seem soupy, with dry crumbs floating on top of wet fruit, and you will be sure you did something wrong. You did not.
In the oven, the flour mixture soaks up the syrup and bakes into a soft, cakey layer with a crisp top, and what is left of the syrup thickens into a sauce around the peaches.
| If you want | Do this | What you get |
|---|---|---|
| A saucy, spoonable cobbler | Add the peaches with all of their syrup | Soft fruit in plenty of sauce, good over ice cream |
| A drier, firmer cobbler | Pour off some of the syrup before adding the peaches | More topping, less sauce |
| A crisp top | Do not skip the sugar and butter on top | A golden, crackly crust |
Remember that heavy syrup is sweet. With the sugar in the topping, this is a properly sweet dessert, and a scoop of plain vanilla ice cream balances it nicely.
Tips for Success
How should the flour mixture look?
Coarse and crumbly, like damp sand with some pea-sized lumps. It is not a batter and it is not a dough. Stir just until the butter is worked through.
Why does some of the flour mixture go on the bottom?
The bottom layer soaks up syrup and bakes into a soft base under the fruit, so the cobbler is not just topping and juice.
Should I stir it once it is in the dish?
No. Layer it and leave it. The layers sort themselves out in the oven.
How do I know it is done?
The top is golden brown and the syrup bubbles up around the edges, after 40 to 45 minutes.
Why let it stand?
At least 5 minutes of rest lets the sauce thicken a little, and keeps the first bite from burning your mouth.
How Long Does It Take?
About 55 minutes: 10 minutes of prep, about 40 minutes in the oven and a 5-minute rest.
What Are the Ingredients for a 4-Ingredient Peach Cobbler?
Self-rising flour, granulated sugar, butter and a large can of peaches packed in syrup. That is everything.
Storage & Reheating
Cover leftover cobbler and refrigerate it within 2 hours, in a shallow container. It keeps for 3 to 4 days. Warm individual servings in the microwave or the oven before eating. The topping softens in the refrigerator, but the flavor holds.
What to Serve With It
Vanilla ice cream is the classic, and whipped cream is a close second. For more peach, bake the Southern peach crumb cake. For more cobblers, try the pecan pie cobbler, the chocolate cobbler or the slow cooker strawberry cobbler. And for other desserts with a short list, there are the pecan pie dump cake and the slow cooker caramel apple dump cake.
Frequently Asked Questions
How to make quick easy peach cobbler?
Layer a crumbly mix of self-rising flour, sugar and melted butter with canned peaches and their syrup, top with sugar and butter, and bake at 350°F.
What are the ingredients for a 4-ingredient peach cobbler recipe?
Self-rising flour, granulated sugar, butter and canned peach slices with their syrup.
Do I drain the canned peaches?
No. Add them with their syrup. Use less of the liquid only if you want a drier cobbler.
Is it supposed to look wet before baking?
Yes. It looks very wet going into the oven and bakes up golden and bubbly.
Final Notes
I set the baking dish on a sheet pan before it goes in, because the syrup likes to bubble over the edge. If you make it, leave a comment to tell me how it turned out or ask a question.
Easy Peach Cobbler
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Ingredients
- 1 cup self-rising flour
- 3/4 cup granulated sugar for the flour mixture
- 2 tablespoons granulated sugar for the top
- 1/2 cup butter divided into two 1/4-cup portions and melted separately
- 1 can peaches 29 ounces, sliced, in heavy syrup; do not drain
Instructions
- Preheat the oven to 350°F.
- Coarsely mix the flour, 3/4 cup sugar and one 1/4-cup portion of melted butter in a medium bowl.
- Sprinkle about one-third of the flour mixture over the bottom of a 9-by-9-inch baking dish.
- Add the peaches with their syrup. For a drier cobbler, use less of the liquid.
- Sprinkle on the remaining flour mixture, then the remaining 2 tablespoons sugar. Drizzle with the other 1/4 cup melted butter. The cobbler will look wet before baking.
- Bake for 40 to 45 minutes, until the top is golden brown and bubbly. Let it stand for at least 5 minutes before serving.
