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Triple-layer peach cobbler baked golden in a 9x13 dish with sliced peaches, buttery crisp topping, bubbling peach syrup, and warm cinnamon-vanilla filling.

Triple-Layer Peach Cobbler

A warm, buttery triple-layer peach cobbler made with canned peaches, self-rising flour, milk, vanilla, cinnamon, and a golden sugar-butter topping. The bottom turns syrupy, the middle bakes soft and tender, and the top becomes crisp and golden.
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Prep Time 9 minutes
Cook Time 55 minutes
Total Time 1 hour 4 minutes
Servings: 11
Course: Dessert
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans 29 oz each sliced peaches in syrup drained, reserve 1 cup syrup
  • 1 cup granulated sugar
  • 1 cup self-rising flour
  • 1 cup whole milk
  • 1 stick 1/2 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 additional stick butter cut into small pieces
  • 2 tbsp sugar for topping

Equipment

  • 9×13-inch baking dish
  • mixing bowl
  • whisk
  • Measuring cups and spoons
  • can opener
  • Small knife

Method
 

  1. Preheat oven to 350°F.
  2. Pour the melted butter into a 9x13-inch baking dish and tilt to coat the bottom evenly.
  3. In a bowl, whisk together the self-rising flour, 1 cup sugar, whole milk, vanilla extract, and cinnamon until smooth.
  4. Pour the batter over the melted butter. Do not stir.
  5. Arrange the drained peach slices evenly over the batter.
  6. Pour the reserved 1 cup of peach syrup over the top. Do not stir.
  7. Dot the surface with the small pieces of butter.
  8. Sprinkle 2 tablespoons sugar evenly over the top.
  9. Bake for 50 to 60 minutes, until the top is deeply golden and the edges are bubbling with thick caramelized syrup.
  10. Let cool for about 10 minutes before serving.
  11. Serve warm with vanilla ice cream if desired.

Notes

Do not stir the layers after adding the batter, peaches, or syrup.
Use peaches in syrup for the richest cobbler flavor.
If using all-purpose flour instead of self-rising flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Store leftovers covered in the refrigerator for up to 4 days.