Peach Cobbler With Cake Mix
There's something about a warm, bubbling Peach Cobbler With Cake Mix fresh from the oven that just stops everyone at the table. This version keeps things refreshingly unfussy — ripe, juicy peaches tucked under a buttery, crumbly cake topping — but the result tastes anything but lazy. Finish it with a generous scoop of vanilla ice cream and you've got a dessert people will ask about for years.
Ingredients
- 6 cups fresh peaches, sliced About 6–7 medium peaches; frozen works too, no thaw needed
- ¼ cup granulated sugar Adjust to taste based on peach sweetness
- 2 tsp light brown sugar Dark brown sugar works, stronger molasses flavor
- 1 tsp ground cinnamon
- 2 tbsp cornstarch Add an extra tsp if using frozen peaches
- 1 tbsp fresh lemon juice Bottled works in a pinch
- 1 box yellow cake mix 15.25 oz; spice cake mix is a great variation
- ½ cup unsalted butter, melted Salted butter works too
- ½ tsp ground cinnamon For the topping
Instructions
- Step 1 — Preheat the OvenPreheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan well and set aside.Step 2 — Slice the PeachesHalve each peach lengthwise down to the pit and cut all the way around. Twist the two halves apart, remove the pit, and slice into thin wedges. No need to peel unless preferred.Step 3 — Make the Peach FillingIn a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, and lemon juice. Toss until every slice is evenly coated. Pour into the prepared baking pan and spread into an even layer.Step 4 — Mix the ToppingIn a medium bowl, stir together the dry cake mix, melted butter, and cinnamon until the mixture is moist and crumbly. It should hold together slightly when pressed but still break apart easily.Step 5 — Top the PeachesScatter the crumble mixture evenly over the peach layer. You can leave it as rustic crumbles or press into slightly larger clumps — both bake up beautifully.Step 6 — BakeBake for 30–40 minutes, until the peach filling is bubbling around the edges and the topping is deep golden brown and set in the center. If the top browns too quickly, tent loosely with foil and continue baking.Step 7 — Rest and ServeLet the cobbler rest for 10 minutes before serving — this allows the filling to thicken slightly. Serve warm with a big scoop of vanilla ice cream.
Notes
- Frozen peaches: Use straight from frozen — no thawing needed. Add an extra teaspoon of cornstarch to account for the extra liquid they release.
- Gluten-free option: Swap in your favorite gluten-free yellow cake mix with no other changes needed.
- Make ahead: Assemble the cobbler, cover, and refrigerate overnight. Bake fresh the next day, adding 5–10 extra minutes to the bake time.
- Storage: Refrigerate covered for up to 5 days. Freeze in an airtight container for up to 3 months. Reheat from frozen at 350°F for about 30 minutes.
- Cake mix variations: Spice cake mix adds a wonderful warm depth to the topping — highly recommended for fall gatherings.