What Type of Canned Peaches to Use for Peach Cobbler
When you are making a peach cobbler, like the delicious recipe below, you can use canned peaches instead of fresh.
I usually make peach cobbler with canned peaches because it is much faster, tastes just about as good—sometimes even better if the peaches are not ripe, and it can easily be made year-round.
My husband loves peach cobbler. It is one of the only desserts he likes.
Normally, it is not my favorite but I was able to make a recipe that is so delicious that everyone in the family loves it— including me!
When I was experimenting with recipes my husband said he liked it more when I cut the canned peaches up into smaller pieces (see video tutorial) as it makes the peach cobbler a little easier to eat and you get a bit of peach in each bite.
This recipe is really, really good and I highly recommend trying it next time you are going to make peach cobbler.
What type of canned peaches are best for peach cobbler?
You can use any type of canned peaches to make a peach cobbler. However, for the closest taste to fresh peaches, use canned Freestone Peaches or a mixture of canned freestone and canned cling peaches. But again, any type will work just fine.
What type of syrup should I select for my canned peaches?
You can use heavy syrup, light, or peaches canned in water—at least for this recipe as you drain off most of the liquid for the recipe below so the syrup doesn’t make a big difference.
How many cans of peaches do I need for the peach cobbler?
That depends on the recipe, but as a general rule, for every 2 fresh peaches that a recipe calls for, use one ~15 oz can of peaches.
For example, if the recipe calls for 4 fresh peaches use two 15.25 oz of canned peaches.
Supply List for this Canned Peaches Peach Cobbler
knife
spoons
Ingredients for this Peach Cobbler using canned peaches
3- 15.25 oz canned freestone peaches, drained and diced Note-any variety and any type of syrup or water base works
6 Tablespoons butter
1 cup all-purpose flour
1 cup granulated white sugar
2 teaspoons baking powder
1 teaspoon vanilla—I prefer Mexican vanilla
1/4 teaspoon salt—I prefer iodized to add iodine to our diet
3/4 Cup Milk
1/8 teaspoon ground cinnamon
pinch of nutmeg
For the Topping
1 1/2 teaspoon ground cinnamon sifted/sprinkled on top
Directions on how to make this Peach Cobbler using canned peaches
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Preheat oven to 350 degrees F. Place the pan in the oven while it preheats, once it is preheated remove it from the oven and place it on a hot pad. Add slices of butter to the pan and allow the butter to melt.
- Open the cans of peaches and drain most of the juice off. cut each peach slice into 3rds or 4ths so that they are diced.
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In a large bowl sift the flour and mix in the sugar, baking powder, nutmeg, cinnamon, and salt.
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Stir in the milk and vanilla, just until combined.
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Pour the mixture into the pan, over the melted butter and smooth it into an even layer. The batter will rise up through the peaches as it bakes so it does go in before the peaches.
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Spoon the peaches over the batter.
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Using a sifter/seive sprinkle 1 1/2 teaspoon cinnamon over the top.
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Bake at 350 degrees for about 35-40 minutes. Start watching at 33 minutes. When the crust starts to have a golden hue on the edges and you can see the top of the crust turns golden, it’s ready.
2-Open the cans of peaches and drain most of the juice off. cut each peach slice into 3rds or 4ths so that they are diced. You can use any type of canned peaches to make a peach cobbler. However, for the closest taste to fresh peaches, use canned Freestone Peaches or a mixture of canned freestone and canned cling peaches. But again, any type will work just fine. You can use heavy syrup, light, or peaches canned in water. You drain off most of the liquid for the recipe so the syrup doesn't make a big difference.
Canned Peaches Peach Cobbler Recipe
Ingredients
Instructions
Notes
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