3 Ingredient Peach Cobbler Recipe
If you’ve got a can opener, a box of cake mix, and a stick of butter, you’re about 5 minutes away from popping this 3 Ingredient Peach Cobbler Recipe into the oven—and closer than that to a house that smells like summer at Grandma’s.
This easy peach cobbler is my go‑to “oh no, I need dessert” recipe. It uses canned peaches, yellow cake mix, and butter to create a bubbling, golden, homemade peach cobbler that tastes like you fussed for hours. It’s a beginner friendly cobbler, a perfect quick peach cobbler for busy nights, and one of those minimal ingredient desserts I think every home cook should keep in their back pocket.
I make this simple peach cobbler recipe for church potlucks, weeknight cravings, and those summer evenings when fresh peaches are either too pricey or just not ripe yet. It gives you all the cozy, buttery, peachy goodness of a classic homemade peach cobbler, with almost zero effort—no pastry, no mixers, no stress. Just layer, bake, and enjoy.
Why You’ll Love This 3 Ingredient Peach Cobbler Recipe
- Only 3 ingredients – canned peaches, cake mix, and butter; that’s it.
- Ridiculously easy – if you can open a can and sprinkle cake mix, you can make this.
- Beginner friendly cobbler – perfect starter baking recipe for kids, teens, or nervous new bakers.
- Quick prep – about 5–10 minutes of hands‑on time, then the oven does the rest.
- Crowd‑pleasing flavor – tastes like an old‑fashioned summer peach dessert your grandmother made.
- Uses pantry staples – great way to turn canned peaches and boxed mix into something special.
- Flexible and forgiving – easy to add cinnamon, nuts, or other fruit without messing it up.
- Perfect for any season – cozy dessert in winter, bright peach dessert recipe in summer.
Ingredients
For this 3 Ingredient Peach Cobbler Recipe, you’ll need:
- 2 cans (15–16 oz each) sliced peaches in heavy syrup or juice
(Don’t drain—the syrup helps create that gooey cobbler filling. You can use 1 large 29–30 oz can instead.) - 1 box (about 15.25 oz) yellow cake mix
(Any brand: Betty Crocker, Duncan Hines, or your favorite store brand works. White or vanilla cake mix also works.) - 1/2 cup (1 stick / 113 g) unsalted butter, melted
(Salted butter is fine too; it adds a little salty‑sweet contrast.)
Ingredient Tips:
- Choosing peaches: Canned peaches in heavy syrup give a richer, sweeter cobbler. If you prefer a lighter dessert, use peaches packed in juice and taste after baking—you can always serve with sweet ice cream.
- Cake mix choice: Yellow cake mix gives that classic, old‑school cobbler flavor. For a slightly more “bakery style” taste, you can use butter golden cake mix.
- Butter: Real butter gives the best flavor. Margarine will work in a pinch, but the cobbler won’t taste quite as rich.
Directions
You know what? This is one of those easy fruit cobbler recipes that’s almost impossible to mess up. Here’s exactly how I make it.
-
Preheat the oven.
Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking dish with a little butter or nonstick spray so the filling doesn’t stick. -
Add the peaches.
Pour all the contents of the canned peaches—fruit and syrup—into the prepared baking dish. Spread them out into an even layer so every bite has peaches. -
Sprinkle on the cake mix.
Open the box of yellow cake mix and sprinkle the dry mix evenly over the peaches. Don’t stir. You want a full blanket of cake mix covering the fruit. Use clean hands or a spoon to gently spread it if you see any big piles. -
Drizzle the melted butter.
Melt the butter in the microwave or on the stovetop, then slowly drizzle it over the cake mix, trying to cover as much of the surface as you can. Little dry spots are okay—steam from the peaches will help hydrate the mix as it bakes. -
Bake until golden and bubbly.
Place the cobbler in the preheated oven and bake for 40–50 minutes, or until the top is golden brown and you can see the peach filling bubbling up around the edges. If your oven runs hot, start checking around 35 minutes. -
Cool slightly before serving.
Let the cobbler rest for 10–15 minutes after baking. This helps the filling thicken a bit and saves your tongue from molten peach lava. -
Serve warm.
Spoon the warm cobbler into bowls. It’s wonderful by itself, but a scoop of vanilla ice cream or a dollop of whipped cream makes this fast peach dessert feel restaurant‑worthy.
Servings & Timing
- Yield: Serves about 8 (or 6 very generous portions)
- Prep Time: 5–10 minutes
- Bake Time: 40–50 minutes
- Rest Time: 10–15 minutes
- Total Time: About 1 hour
This easy baking recipe is perfect when you want a homemade dessert after dinner without spending your whole evening in the kitchen.
Variations
Once you’ve made this classic 3 ingredient dessert, it’s fun to play around a little:
- Cinnamon Peach Cobbler: Sprinkle 1–2 teaspoons ground cinnamon over the peaches before adding the cake mix for a warm, cozy flavor.
- Nutty Crunch Topping: Add 1/2 cup chopped pecans or walnuts on top of the cake mix before drizzling on the butter.
- Berry‑Peach Cobbler: Toss in 1–2 cups fresh or frozen blueberries, raspberries, or blackberries with the peaches for an easy mixed‑fruit cobbler.
- Lighter Version: Use peaches in juice, a sugar‑free cake mix, and less butter (6 tablespoons) for a slightly lighter summer peach dessert.
- Cast Iron Cobbler: Make this canned peach cobbler in a large cast iron skillet for that rustic, straight‑from‑the-oven table presentation.
- Spiked Adult Cobbler: Stir 1–2 tablespoons bourbon into the peaches for a boozy twist that pairs beautifully with vanilla ice cream.
Storage & Reheating
One of my favorite things about this simple peach cobbler recipe is how well it keeps—if you somehow have leftovers.
Storing:
- Let the cobbler cool completely.
- Cover the pan tightly with foil or plastic wrap, or transfer leftovers to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing:
- You can freeze baked cobbler in a freezer‑safe container for up to 2 months.
- For the best texture, freeze in individual portions so you can reheat just what you need.
Reheating:
- Microwave: Reheat individual servings for 30–60 seconds, until warm.
- Oven: For the best texture, rewarm covered with foil at 325°F (165°C) for about 15–20 minutes, then uncover for a few minutes if you want the top to crisp up a bit.
Make‑Ahead Tip:
- This quick peach cobbler is best baked right before serving, but you can assemble it up to 2 hours ahead, cover, and keep it in the fridge.
- When ready, bake as directed, adding a few extra minutes if it’s going from cold to hot.
Notes From My Kitchen
- Don’t stir the layers. It feels strange not to mix everything, but letting the peaches, dry cake mix, and butter sit in layers is what creates that classic cobbler texture—juicy bottom, cakey‑crispy top.
- Check your corners. Make sure the butter reaches the corners and edges. A few dry spots are okay, but big patches of dry cake mix can stay powdery.
- Let it bubble. When you think it’s done, look for bubbling peach filling around the edges. That’s your cue that the center is hot and the cake mix has absorbed enough moisture.
- Sweetness level. If you’re sensitive to sweet desserts, use peaches in juice and maybe serve with unsweetened whipped cream to balance things.
- Serving style. I rarely cut this into neat squares—it’s more of a scoop‑and‑serve situation, which honestly makes it even more charming and homey.
- Testing with kids and beginners. I’ve made this 3 ingredient dessert with my nieces and even once with a neighbor’s teen who was terrified of baking. Both times, it turned out beautifully and gave them a big confidence boost.
FAQs
Can I use fresh peaches instead of canned?
Yes. Use about 4–5 cups sliced fresh peaches, toss them with 1/2–3/4 cup sugar (depending on how sweet they are) and a tablespoon of lemon juice, then proceed with the recipe.
Do I have to melt the butter, or can I slice it on top?
You can slice cold butter very thinly and lay it over the cake mix, but melting and drizzling gives a more even, golden top.
My cobbler has some dry cake mix spots—what did I do wrong?
That usually means those areas didn’t get enough butter or moisture; next time, drizzle the butter more evenly and make sure the peaches are spread across the bottom so the steam can rise through.
Can I make this gluten‑free?
Absolutely—use your favorite gluten‑free yellow or vanilla cake mix and follow the same directions. Just make sure your canned peaches and other add‑ins are gluten‑free as well.
Is this 3 ingredient peach cobbler supposed to be runny?
It should be juicy but not watery. It will thicken slightly as it cools. If you like a thicker filling, you can add 1 tablespoon cornstarch to the peaches and syrup before adding the cake mix (yes, that technically makes it 4 ingredients).
Can I double the recipe?
Yes, but you’ll need two 9×13 pans or one large deeper baking dish. Keep an eye on the bake time—it may need an extra 5–10 minutes.
What’s the best way to serve this for guests?
Scoop warm cobbler into small bowls or glass dessert cups, top with a scoop of vanilla bean ice cream or lightly sweetened whipped cream, and maybe a sprinkle of cinnamon or toasted nuts.
Can I use other cake mix flavors?
Sure. White, spice, or even butter pecan cake mix all work and give you a fun twist on the classic easy peach cobbler.
Conclusion
This 3 Ingredient Peach Cobbler Recipe is proof that you don’t need a long ingredient list or fancy techniques to make a warm, comforting dessert that everyone loves. It’s a simple, quick peach cobbler that turns basic pantry staples into a cozy, golden‑topped treat that tastes like sunshine and Sunday suppers.
If you try this easy fruit cobbler, let me know how it turned out—did you keep it classic, or add your own twist? Leave a comment, share a photo, and then explore more of my easy baking recipes and simple peach dessert ideas for every season.
3 Ingredient Peach Cobbler
Ingredients
- 2 cans sliced peaches in heavy syrup or juice 15–16 oz each; do not drain (or use 1 large 29–30 oz can)
- 1 box yellow cake mix about 15.25 oz; white or vanilla cake mix also works
- 1/2 cup unsalted butter, melted 1 stick / 113 g; salted butter is fine
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray so the filling doesn’t stick.
- Pour all the contents of the canned peaches—fruit and syrup—into the prepared baking dish. Spread them into an even layer so every bite has peaches.
- Sprinkle the dry yellow cake mix evenly over the peaches. Do not stir. Use clean hands or a spoon to gently spread it into an even layer if you see any big piles.
- Melt the butter and slowly drizzle it over the surface of the dry cake mix, trying to cover as much as possible. A few small dry spots are fine; steam from the peaches will hydrate the mix as it bakes.
- Bake for 40–50 minutes, or until the top is golden brown and the peach filling is bubbling around the edges. If your oven runs hot, start checking around 35 minutes.
- Let the cobbler rest for 10–15 minutes after baking. This helps the filling thicken slightly and cools it down so it’s not molten hot.
- Spoon the warm cobbler into bowls. Serve on its own or with vanilla ice cream or whipped cream.
Notes
REHEATING: Microwave individual servings 30–60 seconds until warm, or reheat covered at 325°F (165°C) for 15–20 minutes, uncovering at the end to crisp the top.
MAKE-AHEAD: Assemble up to 2 hours ahead, cover, refrigerate, then bake as directed, adding a few extra minutes if going from cold.
TIPS: Do not stir the layers; the separated layers create a juicy bottom and cakey-crispy top. Try to drizzle butter into corners and edges to minimize dry spots. Look for bubbling around the edges to confirm the center is hot. For a less sweet cobbler, use peaches in juice and serve with unsweetened or lightly sweetened whipped cream.
VARIATIONS: Add 1–2 tsp ground cinnamon over the peaches; or 1/2 cup chopped pecans or walnuts on top of the cake mix before butter; or 1–2 cups fresh/frozen berries with the peaches. For a lighter version, use peaches in juice, sugar-free cake mix, and 6 tbsp butter. Stir 1–2 tbsp bourbon into the peaches for an adult version. Use gluten-free cake mix for a gluten-free cobbler.
