Easiest Peach Cobbler
photo by DuChick
- Ready In:
- 2 (15 1/4 ounce) cans peaches
- 1 (18 1/4 ounce) box yellow cake mix
- Preheat oven to 400 and grease a 9x13 cake pan.
- Reserve approximately 1/2 cup of cake mix.
- Pour the contents of the peach cans (including juice!) into a large mixing bowl. Add to this the larger portion of the cake mix and stir to combine.
- Empty the batter into the greased cake pan and sprinkle the top with the reserved cake mix. Bake.
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NOTHING is easier than this tasty treat! We absolutely love this warm with a scoop of vanilla frozen yogurt. I used a reduced-sugar cake mix with lite Splenda-sweetened peaches. Most similar recipes on Zaar have a stick of butter sliced across the top, so to get some of that butter flavor, I sprayed the top with butter-flavored Pam. Lots less fat! I baked at 375 in a convection oven for 25 minutes (no time given in recipe). Just super!
This was a bit of a disappointment. I checked online for a precise definition of fruit cobbler...and it varies so much that I suppose this is technically 'a fruit cobbler'. Most fruit cobblers I've eaten and made had a bit of sauce along with the baked pasty/cake like texture. This recipe made more of a peach cake. I wish I had at least sprayed the topping with some kind of oil or butter mixture like Chef DuChick did, because I didn't care for the flour like topping on it's top. The Chef said they usually cook it so it is still a little 'gummy'. If the chef would post how long this is supposed to be baked it might be helpful. I followed the box directions for a conventional oven and baked mine 30 minutes. Without the topping...it was a good cake with peaches throughout it...as a cobbler it was not as good as others I have made. I believe this recipe could be corrected however. I will just scrape off the topping and eat it that way. Made for Spring PAC 2010
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<p>I'm an academic who enjoys spending time at libraries and archives, but also looks forward to relaxing and experimenting in the kitchen. I love vegetables, keep mostly vegetarian, and believe fervently in the delicious powers of garlic.</p>