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Crumbles & Cobblers

Vanilla Peach Cobbler

Vanilla Peach Cobbler

Recipe shared by:Duncan Hines

Vanilla Peach Cobbler

  • Hands-on Time: 10 Minutes
  • Total Time: 30 Minutes
  • Servings: 8
  • Difficulty: INTERMEDIATE


  • 2 cans (21 oz. ea.) Comstock More Fruit Peach Pie Filling & Topping
  • 1 tsp. vanilla extract
  • ½ tsp. lemon juice
  • 1 cup all-purpose flour
  • ¾ cup PLUS 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ⅛ tsp. ground cinnamon
  • 6 Tbsp. unsalted butter, melted
  • ¼ cup milk

Baking Instructions

  • Preheat oven to 400°F. Grease a deep 9-inch pie plate with butter.
  • Blend peach pie filling, vanilla and lemon juice in bowl. Pour into prepared pie plate.
  • Mix flour, ¾ cup sugar, baking powder and cinnamon in large bowl. Stir the melted butter and milk into flour mixture until dough forms.
  • Crumble dough onto fruit. Sprinkle with remaining 1 tablespoon sugar.
  • Bake 30 minutes or until topping is golden brown and peaches are bubbling.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

For a uniform bake, always scoop and bake the same size cookie. This will ensure your cookies cooked to just the correct doneness every time.

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