Easy Peach Cranberry Cobbler

Name: Easy Peach Cranberry Cobbler (4-Ingredient)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (21 oz) can peach pie filling; 1 (14 oz) can whole cranberry sauce; 1 (17.5 oz) bag sugar cookie mix; 1 stick unsalted butter, melted; Butter, for greasing; Vanilla ice cream, for serving

This four-ingredient peach cranberry cobbler uses canned pie filling, whole cranberry sauce, and a bag of sugar cookie mix to create a warm, bubbly dessert that bakes in minutes. It's an easy pantry-staple recipe that requires no traditional cobbler batter or prep skill.

🌍American 🏷️Cobbler 🏷️Peach cobbler 🏷️Cranberry 🏷️Dessert Easy-dessert

🏷️

🏷️Dump-cake

-0:00

applesauceandadhdonTikTok

Total

1h 5m

Servings

6

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1 (21 oz) can peach pie filling
1 (14 oz) can whole cranberry sauce
1 (17.5 oz) bag sugar cookie mix
1 stick unsalted butter, melted
Butter, for greasing
Vanilla ice cream, for servingoptional

6 Ingredients

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Instructions

1
In a large mixing bowl, combine the can of peach pie filling and the can of whole cranberry sauce.
2
Mix the two fillings together until well combined.
3
Generously grease a cast iron skillet with butter.
4
Pour the fruit mixture into the prepared skillet and spread it out into an even layer.
5
Sprinkle the entire bag of sugar cookie mix evenly over the top of the fruit filling.
6
Pour the melted stick of butter over the dry cookie mix, covering as much of the surface as possible.
7
Gently press the cookie mix down with a spoon to ensure it gets moistened by the butter.
8
Bake in a preheated 350°F (175°C) oven for approximately 1 hour, or until the top is golden brown and the filling is bubbly.
9
Let the cobbler cool slightly before serving.
10
Serve warm, topped with a scoop of vanilla ice cream.

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Tips & Notes

Pro tips

Distribute the melted butter evenly over the dry cookie mix before baking so the topping browns uniformly and doesn't have dry pockets.
Don't overmix the sugar cookie topping layer—leave it lumpy so it bakes into a crumbly, cobbler-style crust rather than a cake.
Watch for filling bubbling at the edges as your doneness cue; this signals the filling is hot and the flavors have melded.
Let the cobbler cool for 5–10 minutes after baking so the filling sets slightly and won't run when scooped, but serve it while still warm.

Substitutions

Peach pie filling → cherry or blueberry pie filling (same quantity)
Whole cranberry sauce → dried cranberries rehydrated in warm water (adds chew, less syrup)
Sugar cookie mix → vanilla or snickerdoodle cake mix (topping will be slightly denser)
Unsalted butter → salted butter (reduce any additional salt in the recipe)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days; reheat gently in a 300°F oven for 10 minutes or microwave individual servings until warm.

Common Questions

Can you use fresh peaches instead of canned pie filling?

Fresh peaches would work but you'd need to add sugar and thickener since the canned pie filling already contains those. Stick with canned for the true simplicity of this recipe.

What temperature should you bake this cobbler?

The recipe does not specify, but cobblers typically bake at 350°F for 30–40 minutes until the filling bubbles at the edges and the cookie topping is golden.

Can you make this ahead of time?

Assemble the cobbler in the baking dish up to a few hours before baking, then pop it in the oven when ready. Do not bake and store; serve warm for the best texture.