Canned Fruit Cobbler

Canned Fruit Cobbler

This recipe is similar to my easy nectarine cobbler, but it’s made with canned fruit instead of fresh, and we’ve swapped the butter for a mild flavored oil.  The result is a super delicious cobbler that is somewhat reminiscent of a bread pudding in texture, except for the crispy top.   It’s a favorite with our family, and I’m certain it will be a favorite with yours, too.

Baker’s Man and I used to make this in our starving student days.  It’s so easy to make, and so inexpensive, that it was in frequent rotation any time we wanted something sweet.  It seemed we always had canned fruit lying around back then, and when we ran out of our usual fruits, we would use canned fruit cocktail.  It sounds strange, but it tasted good.Canned Fruit Cobbler

This cobbler, like my other recipe, is assembled upside down, meaning that the dough, batter, goes into the bottom of the pan and the fruit is placed on top.    The top is then sprinkled with sugar.  If you want to reduce the sugar in the recipe, make sure you save at least 1/3 of a cup to sprinkle on top.  This sugar helps to brown the top crust and makes the top crust crisp.

Let me give you a few tips for putting this together.

First, when you add the batter to the pan with the oil, the oil will rise up over the sides of the batter.  This is normal.   The rising oil helps to keep this from sticking.  Use a spatula to press the batter into the corners of the pan by working from the center toward the corners.Canned Fruit Cobbler

When it’s time to add the fruit to the top, I like to use a fork to place my peach slices, or other fruit, evenly across the top.  Then, I very carefully spoon and pour the juice from the can into the pan being careful not to disturb the peaches and batter too much.Canned Fruit Cobbler

Finally, sprinkle the remaining sugar over the top before placing the whole thing in the oven for an hour.  It alwasy amazes me how quickly it begins to rise when the cobbler is placed into the hot oven.Canned Fruit Cobbler

The final result is a beautiful golden brown treat with a crispy crust on top.Canned Fruit Cobbler

If you cut into this while it’s still warm, there will be a lot of liquid in the bottom of your pan.  This is perfectly normal, so don’t worry.  This is a delicious peach flavored syrup that can be spooned over the top of your individual servings.  It’s particularly good spooned over the top of the scoop of ice cream that you’ve plopped on top of your serving of cobbler.   (Sorry, I don’t have a photo of ice cream topped cobbler.)Canned Fruit CobblerIf you allow the cobbler to cool completely, there will be no syrup running out of it when you cut it.   We like to eat it warm and gooey, but it’s equally delicious after it’s completely set up.

Canned Fruit CobblerGive our recipe for Canned Fruit Cobbler a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Canned Peach Cobbler
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
You can substitute any type of canned fruit in this recipe. We have even made it with fruit cocktail. Cook's Notes: (1)To make the cobbler have a richer taste, you can substitute a half cup of butter or margarine for the oil. Simply melt it in the bottom of the pan while you mix up the batter, then proceed with the recipe as written. (2) If you don't have canned milk, or don't want to use it, fresh milk can be substituted in equal amounts. (3) There will be liquid in the bottom of the pan when you cut into the warm cobbler. It's perfectly normal. Simply spoon this peach flavored syrup over top of the cobbler, or if you're serving it a la mode, drizzle it on top of the ice cream. Total Cost of Recipe: $3.02 or $0.38 per serving
  • ½ cup corn or safflower oil ($0.67)
  • 1½ cups sugar ($0.36)
  • 1 cup all purpose flour ($0.16)
  • 2 teaspoons baking powder ($0.04)
  • ¾ cup evaporated milk ($0.50)
  • 1 (16 ounce) can peaches, undrained ($1.29)
  1. Turn on oven and preheat to 325 degrees.
  2. Pour oil into the bottom of a 9 inch square pan, making sure to spread it evenly on the bottom of the pan. (Don't us a smaller pan. The cobbler will boil over in your oven.)
  3. Mix together 1 cup flour, 1 cup sugar, ¾ cup evaporated milk, and 2 teaspoons baking powder.
  4. Stir batter until well combined.
  5. Pour batter over oil, or melted margarine in the pan, spreading it evenly across the bottom. Make sure it reaches out to the edges by pushing it outward from the center with a spoon or spatula.
  6. Carefully pour canned peaches over the batter, making sure that they are evenly distributed. (I usually arrange the peach slices on top and spoon the liquid over the top.)
  7. Sprinkle remaining ½ cup sugar evenly over the peaches.
  8. Place pan in preheated oven and bake at 325 degrees for 1 hour or until top is golden brown.

 Canned Fruit Cobbler--For about $3.00, you can make a simple and delicious fruit cobbler using canned fruit and pantry staples.

Nutrition Grade:  B+

Nutrition Facts
Amount Per Serving
Calories 374
% Daily Value
Total Fat 15.6g
Saturated Fat 2.9g
Trans Fat 0.0g
Cholesterol 7mg
Sodium 29mg
Total Carbohydrates 58.7g
Dietary Fiber 1g
Sugars 39.9g
Protein 3.5g
Vitamin A 4%
Vitamin C 4%
Calcium 12%
Iron 6%


11 thoughts on “Canned Fruit Cobbler

  1. Great recipe! I loved it. Since I don’t care for overly-sweet desserts, I like the suggestion of a little less sugar in this recipe. However, this is definite a keeper!!

    1. I tested this recipe using only one cup of sugar in the entire recipe. Two-thirds of a cup went into the batter, and one-third was sprinkled on top. The final cobbler was still very good, but not quite as sweet. Our family is divided. Some like it the original way, some liked it both ways. If you’re trying to cut down on sugar, you could try making this by using an artificial sweetener, like splenda, in the batter, but I don’t know if the top would get crispy enough without sugar sprinkled on top. If you try it that way, stop by and let us know how it turned out.

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