This peach cobbler's about as simple as they come, and I've been making it this way since cake mixes first hit the grocery shelves. Trust me, it works like a charm every time.
You just need a box of yellow cake mix, some butter, and a couple cans of peaches – or fresh ones if you've got them. I've made it both ways, and they're both mighty fine.
Some folks get fussy about using cake mix, but I learned long ago that good cooking isn't about showing off – it's about getting something tasty on the table without wearing yourself out.
The trick is layering everything just right: peaches on the bottom, dry cake mix sprinkled over top, and thin slices of butter laid out like a patchwork quilt. Pop it in the oven, and your kitchen will smell like heaven in about an hour.
What comes out is exactly what you want in a cobbler – sweet peaches bubbling away under a golden crust that's crispy on top and cake-like where it meets the fruit. Nothing fancy, just good old-fashioned comfort food that'll have everyone scraping their bowls clean.
And between you and me, it's even better the next morning for breakfast with a cup of coffee – not that I'm suggesting anything.
Recipe
A classic peach cobbler made with cake mix is the perfect combination of convenience and homestyle comfort. The sweetness of fresh or canned peaches paired with the buttery, crispy cake mix topping creates an irresistible dessert that's both rustic and satisfying. This delightful dessert mirrors the essence of traditional recipes like Peach and blueberry cobbler, showcasing sweet, tangy flavors and a golden-brown crust.
This simplified version of the traditional peach cobbler requires minimal preparation while delivering maximum flavor. The melted butter creates a golden-brown crust atop the juicy peach filling, making it an ideal dessert for both casual family dinners and special occasions.
Ingredients:
- 2 (15 oz) cans sliced peaches in syrup
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
Preheat oven to 375°F. Pour peaches with their syrup into a 9×13 inch baking dish and stir in cinnamon, nutmeg, brown sugar, and vanilla extract. Evenly sprinkle the dry cake mix over the peach mixture, ensuring complete coverage. Pour melted butter evenly over the cake mix layer, trying to cover as much of the mix as possible. Bake for 45-50 minutes or until the top is golden brown and the filling is bubbling.
For best results, avoid stirring the cake mix into the peaches – letting it sit on top creates the desired cobbler-like crust. If using fresh peaches, slice them and combine with 1/2 cup sugar and let stand for 30 minutes to create juice before using.
The cobbler can be served warm or at room temperature, and pairs perfectly with vanilla ice cream or whipped cream.
Peach cobbler stands as one of the South's most beloved desserts, and this simplified version using cake mix carries forward that same comforting tradition while saving precious time in the kitchen.
Dating back to the 19th century, cobblers emerged as British settlers in the American colonies adapted their traditional puddings to work with available ingredients. The name "cobbler" comes from the cobblestone-like appearance of the biscuit topping.
This cake mix variation maintains the classic dessert's charm but transforms the preparation into a streamlined process that delivers reliably delicious results. Fresh summer peaches work wonderfully in this recipe, though quality canned peaches allow you to enjoy this warm, fruity dessert year-round.
Conclusion
This old peach cobbler's about as simple as they come, and that's what makes it so good. I've been making this recipe for years, and it never lets me down. Just dump your peaches in a baking dish, sprinkle a cake mix over top, add some butter, and you're in business.
I tell you what – there's something mighty special about the way those peaches bubble up through that buttery topping. The cake mix gets all crusty on top but stays soft where it meets the fruit, and that's exactly what you want. No fancy techniques, no special equipment – just good old-fashioned baking at its finest.
You know what makes this even better? A scoop of vanilla ice cream right on top while it's still warm from the oven. The ice cream starts melting into all those peachy nooks and crannies, and well… that's just how we've always done it in my kitchen.
Perfect for when the grandkids come over, or when you need something quick for the church social. Been bringing this to potlucks for decades, and the dish always comes home empty. That's how you know you've got a keeper.