Let’s get into this Double Crust Soul Food Peach Cobbler With Canned Peaches, y’all! Canned peaches simmered in a heart-warming mix of butter, brown sugar, and rich spices nestled between two golden, flaky crusts for double the comfort. Baked to perfection and served with a dollop of creamy vanilla ice cream, this cobbler’s combination of sweet soulful flavor, convenience and ease is pretty hard to beat.

soul food peach cobbler canned peaches on a baking dish

Need Help With Serving Suggestions?

If you’re scratching your head, tryin’ to rustle up some ideas for what to pair with this sweet, soulful cobbler, honey, I’ve got your back! I’ve put together a lil’ menu that’s gonna bring some finger-lickin’ Southern charm right to your table.

  • Entree: Smothered Turkey Necks – Now, don’t be shy. These tender, slow-cooked turkey necks smothered in a rich gravy are gonna make you forget all about that fried chicken. A little savory, a little spicy – just the right balance to our sweet star dessert.
  • Side: Southern Green Beans and Beef Bacon – Swap out those collard greens for these slow-cooked green beans kissed with smoky bacon.
  • Salad: Southern Potato Salad – The creamy, tangy flavor is the perfect bridge between our hearty entree and side, and the sweet, comforting cobbler.
  • Drink: Peach Sweet Tea – Let’s keep the peach theme rollin’! This refreshing drink with a hint of peach sweetness is the perfect sip to wash it all down.

Best And Easiest Cobbler Made With Canned Peaches

If I was forced to pick one sweet treat to get hitched to for the rest of my days, peach cobbler would be my ride-or-die. Obvi, there might be days when I might shout out for some banana pudding but let’s keep it 100 – a good ole peach cobbler with a flaky crust and a side of vanilla ice cream is the Beyoncé of desserts.

Now, having spent a hot second down South, I’ve noticed folks here get all twisted up about whether a true peach cobbler should be wearing a pie crust or biscuit ensemble. Listen, I’ve treated my tastebuds to both fashion trends, and while they each have their moments, I’m sticking with grandma’s crust couture for the G.O.A.T.

Grandma made her pie crust from scratch, lattice top and all. But let’s keep it real, we don’t always have time to roll out homemade crust and slice up fresh peaches, especially when our Netflix queue is calling. So, this right here is my shortcut version – a double crust peach cobbler with canned peaches that doesn’t skimp on soulful flavor. So when you are craving old fashioned peach cobbler but need to cut a few corners, this easy double crust peach cobbler with canned peaches is brimming with enough soulful flavor to do the job.

Shortcuts For Easy Peach Cobbler Recipe

Homemade peach cobbler can be time-consuming to make. To cut time, we’re using canned peaches (you can also use frozen) to avoid peeling and slicing duties. In place of a homemade pie crust, we are using pre-made store-bought pie crust. Also, I’ve seen boxed cake mix used in place of pie crust! You didn’t see that coming right? Regardless as to which shortcuts you take, it’ll definitely save you some prep time.

What You’ll Need For This Peach Cobbler Recipe

  • Canned Sliced Peaches in Syrup: Three cans of these sweet, juicy peaches will bring all that classic peach cobbler flavor without the hassle of peeling and pitting. Drain ’em good to balance that sweetness and make sure the syrup doesn’t steal the spotlight.
  • Melted Butter: Makes everything silky and rich. We’ll melt this down to kickstart our peach filling, and its creamy goodness is going to infuse the peaches and spices with some serious soul.
  • Dark Brown Sugar: We’re not using just any sugar. Dark brown sugar comes packing with deep, caramel-like sweetness that’ll complement the peaches and make the filling taste like heaven.
  • Spices – Cinnamon and Nutmeg: Our flavor power duo. They’ll team up to give the filling that warming, spiced kick, making every bite feel like a comforting hug.
  • Vanilla Extract: A hint of this will elevate all the flavors, round out the sweetness and add some complexity to our peachy symphony.
  • Lemon Juice: A quick squeeze of lemon is the tart contrast needed to cut through all that sweetness. It’ll bring a fresh, bright note.
  • Kosher Salt and Black Pepper: The odd couple, I know. But just a hint of each will balance out the sweetness and draw out the natural flavor of the peaches. And the pepper? Trust me, it’s gonna make those spices pop.
  • Cornstarch: Our magic dust. This is gonna take the peach syrup and thicken it into a delicious, gooey sauce that’ll bubble up deliciously in the oven.
  • Refrigerated Pie Crusts: Grandma might have made her own, but we’re taking a shortcut. These crusts will provide the perfect flaky, golden blanket for our peach filling.
  • Egg Yolk, Water, Granulated Sugar, Cinnamon: The glaze squad. We’ll brush these ingredients over the top crust for a sweet, golden finish that’s all kinds of delicious.
  • Vanilla Ice Cream: The final touch. Peach cobbler just isn’t the same without a scoop of creamy vanilla ice cream on top.

How To Make Canned Peach Cobbler Recipe:

You can find more detailed step-by-step instructions in the recipe card below.

In a large pot, melt butter, add brown sugar, spices, vanilla, lemon juice, salt, and pepper. Add peaches, cook till simmering.
Stir in cornstarch slurry, bring to boil until thickened.
Thaw 3 store-bought pie crusts and combine them into 1. Divide the dough into 2.
Re-roll 1 of the doughs to make the bottom pie crust. Make sure it fits your prepared baking dish.
Add one crust to the dish, add peach filling, top with the second crust.
Brush the crust with an egg yolk and water mix, sprinkle with cinnamon sugar, cut slits in the top. Bake at 425°F until golden brown and bubbling.

Storage & Reheating Recommendations

Store It:

Leftover peach cobbler can chill in the fridge for up to 5 days, but I bet you a scoop of vanilla ice cream it won’t last that long. You can snatch a slice straight from the fridge, but if you’re craving that fresh-from-the-oven crisp, slide a slice into the oven at 350°F for about 10 minutes. Or if you can’t wait that long (no judgment here), zap it in the microwave for a few minutes. The crust might get a tad softer, but that filling will be just as soulful.

Freeze It:

Yup, this bad boy can handle the cold. Once cooled, your cobbler can be frozen for a whopping three months! That’s like, peach cobbler on demand, y’all! To resurrect your frozen cobbler, let it thaw in the fridge overnight, then wake it up in the oven.

Prep It Ahead:

Got a full plate? No problem. You can prepare the peach filling a day in advance. It’s like treating your peaches to a flavor spa day, soaking up all the sweet, spicy goodness before they strut their stuff in the oven. Trust me, your future self will high-five you for this move.

Meiko’s Pro Recipe Tips

  • Peach Selection: Canned peaches are the superstar in this recipe, but if you want to get all fancy with fresh or frozen peaches, go ahead. Just remember, if you’re using fresh peaches, peel ’em, pit ’em, and slice ’em.
  • Pie Crust Magic: Don’t sweat if the crust doesn’t reach the top of your baking dish. As long as it’s snug on the bottom and sides, you’re good.
  • Cornstarch Power: This is the secret ingredient to thicken your syrup. Dissolve it in a bit of syrup before adding to avoid those dreaded lumps.
  • Crust Protection Program: If the crust edges are getting a bit too bronzed for your liking, foil them up and keep on baking.
  • Let It Cool, Baby: Let your cobbler cool down before digging in. This gives the syrup a chance to thicken up and not turn your plate into a peach soup situation.
  • A Zesty Tip: Add a extra fresh burst of flavor by also including lemon zest. The tartness of the lemon zest brightens up the sweetness of the peaches.

Canned Peaches vs Fresh Peaches vs. Frozen Peaches

Canned Peaches

Now, canned peaches, they’re the real time-savers in this game. You just open that can, and boom, you’re ready to rock and roll. But hold up – these babies usually come swimming in syrup or artificial sweeteners. So, you’ll need to drain them good and cut back on the recipe’s sugar. And since they get poached during the canning process, they’ll have a softer texture. But hey, that can be a bonus if you’re into softer fillings.

Fresh Peaches

They’re the ultimate choice if you’re going for that authentic, homemade peach cobbler vibe. But the peach season only rolls around from May to September. So if you’re dreaming of peach cobbler for your holiday feasts, finding sweet fresh peaches might feel like a quest for a unicorn. Plus, prepping fresh peaches means getting down and dirty with some peeling, pitting, and slicing – a bit of a mission, but totally worth it if you have the time.

Frozen Peaches

Now these are a solid alternative to fresh ones because they’re picked and frozen when they’re ripe and bursting with flavor. And the best part? They’re up for grabs all year round! These peaches get a quick blanching before their frosty nap, so they’ll be a bit softer, but not as soft as the canned ones.

This recipe is perfect for my peeps who love the flavors of a homemade cobbler but don’t always have the time to do it all from scratch. It’s quick, it’s easy, and trust me, it delivers big on that comforting goodness we all crave.

Soul Food Peach Cobbler With Fresh Peaches

I partnered with Tasty Recipes to make this soul food peach cobbler, and giving it a fresh twist, literally. Instead of the usual canned peaches, I loaded it up with fresh, juicy peaches. You see, flexibility is the beauty of this recipe, so don’t be scared to switch things up!

Recipe Variations

Don’t be afraid to experiment and make this cobbler your own. Here are some delicious dessert ideas to help kickstart your creativity.

  • Feeling Fruity? While this recipe is all about peaches, don’t be afraid to mix in some other fruits. Berries like blueberries or raspberries can add a burst of flavor and color. Got some apples laying around? Slice ’em up and toss ’em in!
  • Sugar Swap: If you’re watching your sugar intake, you can swap out the brown sugar for a natural sweetener like honey or maple syrup. Just remember, these substitutions can change the texture slightly, so be ready for a little experiment in your kitchen.
  • Dairy-Free Dream: If dairy is a no-go for you, replace the unsalted butter with a dairy-free alternative, like coconut oil or a vegan butter substitute.
  • Spice It Up: Cinnamon and nutmeg are classics for a reason, but don’t let that limit your spice game. Try adding a pinch of cardamom or allspice for a new layer of flavor. And for those who like a bit of heat, a sprinkle of cayenne pepper can kick this cobbler up a notch.
  • Whipped Wonder: Not in the mood for vanilla bean ice cream? No worries! Swap out the ice cream for a dollop of light and airy whipped cream. This cloud of creaminess brings its own unique touch to the cobbler without stealing the show from our star – the peaches. For an extra touch of sweetness, try a drizzle of caramel or chocolate sauce on top. Dessert heaven, here we come!
  • Biscuit Bonanza: Want to give your cobbler a homestyle makeover? Slap a biscuit topping on it! Drop dollops of biscuit dough over the simmering peaches, and let the oven work its magic.
  • Streusel Spectacular: If you’re a fan of texture and love a good crunch, a streusel topping is your ticket. Mix together flour, brown sugar, cinnamon, and cold butter until it’s crumbly. Sprinkle this mix over your peaches before baking.
  • Cake Mix Magic: For an easy peasy, yet delicious spin, try a cake mix topping. Simply pour yellow cake mix into prepared baking dish and top with the peaches in syrup. Bake it up, and voila!

More Delicious Dessert Recipes

Still, craving more? Check out these dessert recipes next:

Frequently Asked Recipe Questions

Can I use fresh peaches or frozen peaches?

Yep! If it’s peach pickin’ season and you’ve got fresh peaches, go ahead and use ’em. You’ll have to adjust the sugar ‘n syrup levels to reach your desired sweetness. Frozen peaches are also a great alternative because they are frozen at peak freshness making them a year round blessing!

When are peaches in season?

Peak peach season rolls around from July to August. But with this canned peach cobbler, you can have a taste of summer any time of year.

How to fix runny peach cobbler filling?

Want a thicker syrup for your cobbler? Ain’t nothing a good ol’ cornstarch slurry can’t fix. Mix a spoonful of cornstarch with a few spoons of your pot syrup, stir it back into the pot, and let it simmer ’til it’s just the way you like it.

What’s the difference between a cobbler, a crisp, and a crumble?

Cobblers, crisps, and crumbles are like cousins – similar, but each with its own personality. Classic cobbler’s have a biscuit dough while others may have pie crust like this one. Crisp is the crunchy one with oats in its topping. And crumble, well, it’s got a crumbly top without a single oat in sight, more like a streusel.

Do I have to drain the syrup from the peaches?

It’s not as simple as a yes or no. For this recipe, you’ll need three 29 oz. cans of sliced peaches in syrup. Hold on to the syrup in one can and just continue to build the flavor and consistency. But for the other two cans, drain that syrup off. So in a nutshell, you’re keepin’ one can’s worth of syrup and saying bye-bye to the rest.

What should I do if my cobbler topping starts browning too fast?

If your cobbler’s getting a tan quicker than you at a beach, just grab some foil and lightly cover the top or the edges your crust with aluminum foil. Keep on baking ’til it’s done.

Prep Your Tools & Ingredients

Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.

Gather Your Tools:

  • Wooden Spoon
  • 9 x13 Baking pan or pyrex
  • Rolling Pin
  • Fork
  • Basting Brush
  • Sheet pan

Recipe Prep:

  1. Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next. 
  2. Measure out all of your ingredients.
  3. Combine store-bought pie crusts. Re-roll them out into separate top and bottom crusts for the cobbler.

Now It’s Your Turn!

Alright, my friend, we’ve dished up the goods on this Double Crust Soul Food Peach Cobbler. We took some savvy shortcuts but still managed to pack it with all the soulful flavor you could wish for. Now, I’m passing the baton to you.

Don’t be shy – drop me a line with your ratings and comments below. And if you hustle up this sweet masterpiece at home, don’t forget to tag @meikoandthedish on your socials – I love celebrating your kitchen victories with you. So, what’s the holdup? Get that oven preheated and let’s get this peach party started!

soul food peach cobbler canned peaches on a plate with a scoop of vanilla ice cream and a baking dish with three scoops of vanilla ice cream

Double Crust Soul Food Peach Cobbler With Canned Peaches

Author: Meiko Temple
Sweet, juicy peaches are the star of this dessert. Tossed with warming spices and a secret ingredient (hint: it’s peppery), they’re baked between two layers of flaky pie crust, making it a true staple of the South. If peaches aren’t in season, try using canned peaches instead.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine African American, American, comfort food, Soul Food, Southern
Servings 15 servings
Calories 269 kcal


  • Large Pot
  • Cooking Utensil Set
  • Bowl Set
  • Casserole Dish
  • Rolling Pin
  • Whisk
  • Measuring Tools
  • Aluminum Foil


Canned Peach Filling

  • 3 29 oz cans sliced peaches in syrup
  • 5 tablespoons unsalted butter, divided
  • cup dark brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • ½ teaspoon kosher salt
  • teaspoon black pepper
  • 1 tablespoon cornstarch

PIe Crust

  • ¼ cup all-purpose flour for dusting
  • 3 9-inch refrigerated pie crusts
  • 1 large egg yolk
  • 1 teaspoon water
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • Vanilla ice cream, for serving


  • Preheat the oven to 425°F. Grease a 9 x 13-inch casserole dish with melted butter.

Prepare Canned Peach Filling

  • Open all 3 peach cans. Reserve the syrup in one can and drain the other two cans.
  • In a large pot or skillet over medium heat melt the butter. Stir in brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper until sugar dissolves. Add 1 can of peaches with syrup and two cans of peaches without syrup. Cook for 3 minutes until the mixture is simmering.
  • In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the cornstarch slurry back into the peach filling. Increase the heat to high to bring the mixture to boil.
  • Cook until the syrup thickens and turns opaque, 3–4 minutes. Remove the pot from the heat.

Prepare Cobbler Crust

  • Take 1 pie crust and cut it in half. Combine one whole crust and one half crust together. On a lightly floured surface, reroll the pie crust into a long rectangular shape. You want the size of the pie crust to slightly extend beyond the size of your rectangular baking pan. You can add a few drops of water to your hands or to the crust to help reseal the crust together. Repeat the same process for the second whole and half pie crust.

Assemble Peach Cobbler

  • Transfer 1 of the pie crusts to the greased baking pan. Securely press the crust into the corners and bottom of the press the edges up the sides of the pan. It’s ok if the edges don’t reach the top. Cut off any crust that hangs over the sides of the pan. Pierce or score the pie crust all over.
  • Use a slotted spoon to transfer all the peaches into the pan. Pour in as much syrup as you like. Save any leftover syrup for serving.
  • Carefully top the peach filling with the second pie crust. Fold and tuck any edges of the pie crust that hang over the pan.
  • In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
  • In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
  • Cut 4 large diagonal slits into the top of the crust to release steam.
  • Bake the cobbler for 35–45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
  • Serve with vanilla ice cream. Drizzle with some of the reserved spiced syrup.


  1. If using frozen peaches, use 4 lbs (or 4-16 ounce bags) frozen peaches along with 1/2 cup of water and an additional 1/3 cup of brown sugar. You will also need to decrease increase the cooking time on the stove to make the peaches more tender.
  2. While baking, place a large sheet pan under the peak cobbler to prevent spillage.
  3. Cover the edge of the crust with 2- to 3-inch wide strips of foil to prevent excessive browning.


Calories: 269kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 23mgSodium: 228mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 313IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Keyword Double Crust Peach Cobbler, Peach Cobbler With Canned Peaches, peach cobbler with pie crust and canned peaches, peach cobbler with store bought pie crust and canned peaches, Soul Food Peach Cobbler
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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