4 ingredient peach cobbler is so easy that you can put it together in minutes — without milk! Combine a few pantry staples with canned peaches, and this simple cobbler bubbles up into a sweet dessert like magic.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
This super easy peach cobbler takes minutes to prep, only requires 4 ingredients, and is so easy that the kids can make dessert!
The rich, buttery batter turns cakey when baked and is soaked in thick peach syrup. But this 4 ingredient peach cobbler keeps it simple with canned peaches instead of fresh peaches. Don’t get me wrong, I love cobblers made with fresh fruit. But we’ve all had to throw a dessert together at the last minute, and this one fits the bill.
What’s even better is that this simple peach cobbler is so easy, it makes homemade dessert a weeknight affair. Prepare your peach cobbler ahead and toss it in the oven while you enjoy dinner. It takes about an hour to cook, so by the time you are ready for something sweet, your easy peach cobbler will be ready to come out of the oven.
Serve this dessert hot and make sure to top it with ice cream, whipped cream, or both!
How to Make 4 Ingredient Peach Cobbler
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350F and spray a 9” baking dish with cooking spray.
STEP TWO: Drain the cans of peaches, reserving a quarter cup of the peach juice. Add both to the sprayed baking dish.
STEP THREE: Stir together the self-rising flour, sugar, and melted butter to make a crumbly topping. Sprinkle the topping over the peaches but do not stir.
STEP FOUR: Melt the remaining butter and drizzle it over the crumb topping. Sprinkle the remaining sugar over the top of the cobbler.
STEP FIVE: Bake for an hour, then serve hot!
Tips for the Best Easy Peach Cobbler
- Be sure to drain the canned fruit before adding it to the dish.
- Don’t skimp on the butter! The rich taste of butter really makes this 4 ingredient peach cobbler taste amazing.
- Don’t stir the batter and peaches together. You want the batter crumbled over the top to create the classic cobbler topping.
- Fruit cobbler is always best hot. Serve it right out of the oven.
- This easy peach cobbler recipe uses self-rising flour as a shortcut. Plain flour would require salt and baking powder to be added.
Variations for Simple Peach Cobbler
- Top with ice cream! You can’t go wrong with vanilla. But try topping this simple peach cobbler with salted caramel ice cream to take it up a notch!
- Like your cobbler a little juicier? Add a little more juice from the can and add it to your peaches before baking.
- Spice it up with cinnamon to taste or try a little nutmeg.
- Make whipped cream by adding a cup of cold heavy whipping cream, a little vanilla, and 2 tablespoons of sugar to your stand mixer. Whip until you can make peaks that hold their shape, then add a dollop to each serving of this simple peach cobbler.
More Easy Fruit Dessert Recipes
- Peach Pie with Canned Peaches
- Peach Cobbler with Cake Mix
- Apple Cobbler Recipe
- Blueberry Cobbler Recipe
- Pineapple Upside Down Cake with Crushed Pineapple
- Air Fryer Apple Slices
- Fruitcake Cookies
- Air Fryer Peach Cobbler
- Cinnamon Roll Apple Pie
Is it Better to Use Fresh or Canned Peaches?
If you plan to use fresh peaches, summer is the season for them. Fresh peaches are delicious!! Depending on where you live, peaches can be tough to find in the off-season, and the fruit in the store can often be a bit bitter or tasteless.
Canned peaches are always in season and delicious. And you have the added benefit of always having canned peaches in your pantry for dessert emergencies.
What is Cobbler Crust Made of?
This easy peach cobbler is made with a Southern-style crust. It is just self-rising flour, granulated sugar, and enough butter to turn the dry mixture into a crumbly, buttery topping.
There are lots of variations of cobbler crust, from pie-like crust to a more cakey variety. I like this super simple peach cobbler crust because it has the right texture to soak up that delicious peach syrup!
What Can I Use to Thicken Peach Cobbler?
In fussier recipes, cornstarch is used to thicken peach cobbler. Unless you really like making cornstarch slurries and whisking diligently, you can just shortcut the whole ordeal by draining the cans of peaches ahead of time.
It is an added benefit of using canned peaches over fresh peaches, as you can see exactly how much liquid is in the cobbler base before it cooks.
More Dessert Recipes You’ll Love
- Chocolate Chip Cookies with No Butter
- Chocolate Thumbprint Cookies
- Lemon Curd Cookies
- Peach Crisp
- Oreo Mousse
- Oreo Cheesecake Cookies
- 3 Ingredient No-Bake Cheesecake
- Jello Lemon Meringue Pie
Love air frying? Join our newsletter! You can also follow us on Facebook, Instagram, or join our free Facebook Air Frying Community.
4 Ingredient Peach Cobbler
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 sugar over the top of the cobbler.
- Bake for 1 hour, or until the cobbler is bubbly and golden brown.
- Enjoy immediately with whipped cream or ice cream.
Nutrition
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.
