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.

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.

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.

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.

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.

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.