5-Ingredient Crescent Roll Peach Cobbler

I’ve been making this crescent roll peach cobbler for years, and it never fails to disappear within minutes at family gatherings. Using canned peaches and Pillsbury crescent dough, this dessert comes together so quickly that you’ll wonder why you ever spent hours making cobbler from scratch. The flaky, buttery crust paired with cinnamon-spiced peaches is pure comfort food at its finest.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 12-16 g
• Fat: 34-40 g
• Carbohydrates: 280-320 g

Ingredients

For the filling:

• 30 oz peaches (drained)
• 2 tbsp sugar
• 3/4 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg

For the crust:

• 1 container crescent dough (Pillsbury Original)
• 3 tbsp butter (melted and cooled)
• 2.5 tbsp sugar
• 3/4 tsp cinnamon

Step 1: Prepare the Oven and Dish

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with butter or non-stick spray.

This ensures even browning and easy removal of your finished cobbler.

Step 2: Build the Peach Filling Base

• 30 oz peaches
• 2 tbsp sugar
• 3/4 tsp cinnamon

Pour the drained peaches into your prepared baking dish, spreading them in an even layer.

In a small bowl, combine the sugar and cinnamon for the filling, then sprinkle half of this mixture over the peaches and gently toss to coat.

This initial layer of spices infuses the fruit as it bakes.

Step 3: Prepare the Crescent Dough Topping

• 1 container crescent dough

Remove the crescent dough from its container and unroll it on a clean work surface.

Gently flatten the dough with your hands and press the perforations together to seal the seams, creating one cohesive sheet rather than separate rolls.

I find this step crucial—it helps the dough bake into a more uniform, golden crust rather than separating into individual crescents.

Step 4: Assemble and Top the Cobbler

• 3 tbsp butter
• 2.5 tbsp sugar
• 3/4 tsp cinnamon
• 1 tsp vanilla extract

Carefully place the sealed dough sheet over the peach filling, stretching it gently to cover the fruit as evenly as possible.

In a small bowl, mix together the melted butter with the remaining cinnamon-sugar mixture from Step 2, then brush or spread this mixture generously over the surface of the dough.

I like to use a pastry brush for even distribution, which helps achieve that beautiful golden-brown finish.

Step 5: Bake Until Golden

Place the cobbler in the preheated 375°F oven and bake for 30-35 minutes, until the crescent topping is deep golden brown and the peach filling is bubbling slightly around the edges.

The golden color indicates proper caramelization and ensures the dough is fully cooked through.

Step 6: Cool and Serve

Remove the cobbler from the oven and let it cool for at least 15 minutes before serving.

This resting time allows the filling to set slightly and makes serving easier without the risk of burns from hot filling.

5-Ingredient Crescent Roll Peach Cobbler

Delicious 5-Ingredient Crescent Roll Peach Cobbler recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 1500

Ingredients Method

Ingredients

  

For the filling:

• 30 oz peaches (drained)
• 2 tbsp sugar
• 3/4 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg

For the crust:

• 1 container crescent dough (Pillsbury Original)
• 3 tbsp butter (melted and cooled)
• 2.5 tbsp sugar
• 3/4 tsp cinnamon

Method

 

1. Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with butter or non-stick spray. This ensures even browning and easy removal of your finished cobbler.
2. Pour the drained peaches into your prepared baking dish, spreading them in an even layer. In a small bowl, combine the sugar and cinnamon for the filling, then sprinkle half of this mixture over the peaches and gently toss to coat. This initial layer of spices infuses the fruit as it bakes.
3. Remove the crescent dough from its container and unroll it on a clean work surface. Gently flatten the dough with your hands and press the perforations together to seal the seams, creating one cohesive sheet rather than separate rolls. I find this step crucial—it helps the dough bake into a more uniform, golden crust rather than separating into individual crescents.
4. Carefully place the sealed dough sheet over the peach filling, stretching it gently to cover the fruit as evenly as possible. In a small bowl, mix together the melted butter with the remaining cinnamon-sugar mixture from Step 2, then brush or spread this mixture generously over the surface of the dough. I like to use a pastry brush for even distribution, which helps achieve that beautiful golden-brown finish.
5. Place the cobbler in the preheated 375°F oven and bake for 30-35 minutes, until the crescent topping is deep golden brown and the peach filling is bubbling slightly around the edges. The golden color indicates proper caramelization and ensures the dough is fully cooked through.
6. Remove the cobbler from the oven and let it cool for at least 15 minutes before serving. This resting time allows the filling to set slightly and makes serving easier without the risk of burns from hot filling.