An easy cobbler made from canned peaches and cake mix.
Cake Mix Peach Cobbler
It's a little early yet for fresh peaches, and thank goodness after a few weather-related bad years, this summer's peaches are looking to be a bumper crop!
I love fresh peaches and the past several years, I've been purchasing peaches from different orchards all across the south, just so that I could get a taste of peaches from lots of regions. It's actually rare for me to buy grocery store peaches, although I will search out some regional peaches at our farmer's markets at peak season.
In the meantime, thank goodness for frozen and canned peaches!
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Frankly, it's a lot less work and just as tasty to use canned or frozen peaches anyway, and that's the route a lot of folks go. Using a cake mix means that you don't have to even measure out the dry ingredients, making it even easier!
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Jiffy mixes (#ad) are popular for convenience and I've tried a few of them myself, including the pizza crust, pie crust, muffins, cornbread and cake mix. It's been a popular mix for cobblers for years, although originally the cobbler was typically made using canned pie filling and resulted more of a dump cake style dessert.
I wanted to go a little closer to more of a classic no-stir, cuppa type cobbler, but using a single 9-ounce box of Jiffy yellow cake mix, easily found at most local grocery stores, or available online too.
It turned out great!
Here's what you'll need to make this Jiffy Cake Mix Peach Cobbler:
- 1/2 cup (1 stick) unsalted butter
- 1 (9-ounce) box Jiffy Golden Yellow Cake Mix
- 1/8 teaspoon salt
- 3/4 cup whole milk
- 1 (29 to 32 ounce) jar or can of peaches in syrup, sliced
- 1 tablespoon granulated sugar for the top, optional
Here's how to make it!
Preheat the oven to 350 degrees F. Add butter to a 9 x 13 inch and place into the preheating oven until melted, but not browned. Remove and set aside. I'm using my Curtis Stone bakeware (#ad) here. I love all of his products but the bakeware and cookware are outstanding.
Meanwhile, whisk together the cake mix and milk. You can absolutely use any type or brand of cake mix. Just weigh out 9 ounces of it, about a heaping cup. Pour batter slowly over the melted butter but do not stir.
For peaches, you'll want a large (29 to 32 ounce) jar or can of peaches, in syrup. Except for an optional sprinkle of sugar to top the cobbler, there is no added sugar in this recipe, so the syrup will provide the sweetness to this dessert. If you're using peaches in their own juice, take that into account.
Home canned peaches are especially good!
Speaking of home canned peaches...
I know how to water bath can, though it's not a favorite task of mine. I have been buying home canned products through, where else?
The Shop app.
A favorite stop is Rachel's Texas Kitchen, a Mennonite gal who sells a pretty wide variety of home canned products online. I have no financial relationship with that business and everything I have bought has been on my own dime. The baby beets are the bomb y'all and the peaches are outstanding! They are a nice size too, not too large, so I just cut them in half, though you can certainly cut peach halves into slices or even coarsely chop them. I have to say, her peaches are delicious and sure do make a perfect cobbler!
Spoon peaches over the top of the batter, but do not stir. Pour any remaining syrup over the top and sprinkle with sugar if desired.
Bake for about 30 to 40 minutes, or until bubbly and golden brown on top.
Let rest for about 5 minutes before serving warm with ice cream or a dollop of whipped cream.
For more of my favorite cobbler recipes, check out the collection on my Pinterest page!
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