I have to tell you, i have never understood why we have so much judgement as women when we take a shortcut to make a classic recipe every once and a while. I think it’s perfectly acceptable to make it easy from time to time. If it taste amazing and saves me from spending hours in the kitchen, I’ll take it gladly!
This is not the traditional scratch made biscuit topping most traditional cobblers are made from but this is how we make cobblers in our house, dumpcake style and it taste just like i slaved in the kitchen all afternoon to make it! It produces a sweet, buttery and crisp top crust atop juicy and sweet peaches. The key is to follow the recipe to the letter so that your crust is neither undercooked or soggy. So pay attention to my cooks notes for tips to my perfect cobbler. Feel free to use other fruit fillings in place of the peaches to switch it up. Some of my family’s personal favorites are apple, cherry, blueberry and blackberry so look forward to new posts featuring those fruit fillings. We just love them all, they are quick, easy and absolutely delicious! It is a winner everytime in my family and we love to eat ours hot or room temperature with creamy French vanilla ice cream atop it and garnished with cinnamon! Yummy goodness every time!
Cooks Notes: My favorite brand of yellow cake mix is Betty Crocker Supermoist cake mix, it has a nice buttery sweetness and stays moist yet firm for the perfect cobbler texture.
I also will occasionally change it up and just use 2 deep dish pie crusts and just break it into chunks to top my fruit filling and its just as delicious just with a more crisp texture.
Be sure to pat the cake mix very well into the juices of the fruit filling to cook it through and keep it moist.
Melting the butter does not work as well as slices of cold butter evenly distributed atop the cake mix so that it cooks yet stays moist. You can also cut your butter into slices and then freeze for 5 minutes before using it to keep it cold.
Refrigerate and warm in microwave for leftovers
Serves about 6 servings
1 box Duncan Hines Supermoist yellow cake mix or your favorite brand
1 large or 2 small cans of sliced peaches in heavy syrup, undrained
1 1/2 sticks butter, cold and cut into slices
Ground cinnamon to garnish
French vanilla ice cream (optional)
Preheat oven to 375 degrees Fahrenheit and spray a medium baking dish with cooking spray.
Fill your baking dish with canned peaches and distribute evenly across the surface of the baking dish. Do not drain.
Top evenly with yellow cake mix and use a wooden spoon or utensil to firmly press cake mix into the peach filling. This is very important to ensure the cake mix cooks and stays moist.
Place slices of butter evenly across the entire surface of the cake mix, working fast so that the butter stays cold. Cover as much surface area as possible with slices of butter.
Bake immediately for 40 minutes or until golden brown and crisp then sprinkle lightly with ground cinnamon.
Serve hot or room temperature with vanilla ice cream and and cinnamon.