How To Cook Peach Cobbler With Cake Mix

All-time summer dessert ever! Made with fresh peaches, saccharide, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar baked on top.

Then this is summer:

Drippy, juicy, borderline inappropriate peaches and the peak of sweetness baked into a jammy base under a lite cookie-dough-meets-biscuit type topping with fibroid sugar for sparkle and crunch. Howdy, peach cobbler.

Delight, summer, don't get out us. WE NEED Y'all. We need fresh peach cobblers resting warm out of the oven on our counters. We need it scooped into bowls and swimming with a plop of melty vanilla ice cream, and we demand it cold in our fridge asking u.s. – demanding usa – to swallow peach cobbler for breakfast.

Which we will obviously do because we are not monsters. Peach cobbler is in accuse hither.

In This Mail: What You Demand To Know Well-nigh Peach Cobbler

Frequently Asked Questions near Peach Cobbler
Iii Basic Steps to Make Peach Cobbler
Peel and Piece: How to Prep Your Peaches
Cobbler Vs. Crisp: What'due south the Difference?
Variations on Peach Cobbler
WATCH How to Make Peach Cobbler

Prefer To Lookout Instead Of Read?

Peach cobbler in a pan with wooden spoon.

Fun fact about this fresh peach cobbler, beyond the juicy, jammy, just-the-correct-amount-of-golden-dark-brown-and-crispy factors:

It'due south a LAZY with a capital Fifty-A-Z-Y DESSERT. Approximately cypher percentage fancy.

Peach Cobbler: Frequently Asked Questions

Do you peel your peaches for this recipe?

I did not peel the peaches considering I cannot be bothered to skin a perfectly skilful peach. Only if the texture or color of the peels bothers you, you lot can peel them.

Tin can y'all use frozen peaches?

I accept made this with frozen peaches and it was great. It's less jammy, since the frozen peaches tend to be firmer and hold their shape a little more than, simply information technology's pretty ideal when you don't have access to fresh, ripe peaches. Merely dump the frozen peaches in the baking dish and pop them in the oven while yous mix up your topping. Once you lot're done mixing the topping, the peaches should be thawed out. Bleed them off, return to pan, and mix with carbohydrate, and y'all're in business concern. I'd recommend nearly 32 ounces of frozen peaches for this.

Tin can you utilize canned peaches?

No. Would not recommend information technology – it'll make the filling too gummy.

How do yous piece your peaches?

When slicing the peaches, I prefer to slice them pretty thinly and so they lay on top of each other more evenly and get that squeamish thick, jammy consistency.

How do you lot know when your peaches are ripe enough for cobbler?

When your peaches are gentle yet firm to the squeeze, this is perfect for cobble-making and should be ripe enough to use.

Tin can yous employ white peaches?

White peaches are a bit sweeter than yellow peaches, then nosotros'd really recommend yellow in this case.

How should you store leftover cobbler?

You tin shop it covered in the fridge for 4-5 days.

Can I eat peach cobbler common cold?

Cold, room temperature, or HOT – any way is succulent! We prefer it between room temperature and hot, so somewhere in the category of warm to become with some succulent water ice cream or whipped cream.

Three Steps For How To Brand Peach Cobbler

1: Peaches and sugar. Add together that peach mixture to a blistering dish. Done.

Peaches and sugar for peach cobbler in a pan.

2: Crumbling / pressing / generally spreading our cookie-dough-like crust over the top of peaches.

But use your fingers. Non FANCY.

Peach cobbler assembled in a dish and ready to be baked.

3: Broil it upwardly. And here'due south how to brand peach cobbler crispy: sprinkle information technology with a little turbinado saccharide and give it a just a piffling time under the broiler at the end. Dreamy.

Cooked peach cobbler in a dish. White hands are holding the dish with a blue napkin.

Then allow it cool. Because you're evidently going to let it cool. Plain.

You would never dig into this while even so hot similar th —

Or peradventure that is a lost cause.

Only add a scoop of vanilla ice cream to recover.

I've made MANY versions of peach cobbler in my quest for greatness, and here'south why I think this ane is the best peach cobbler.

Low maintenance, every bit mentioned.
Extremely juicy and jammy when using amazing fresh peaches.
Still works with frozen peaches!
Cobbler topping that is Not cakey, NOT biscuity, but rather something in between. I notice it to resemble slightly underbaked cookie dough, but with that quick carbohydrate broil at the end to channel the biscuit-type texture on the very tops for some magically contrasting crunch.
Goes perfectly with a big scoop of melty vanilla ice foam.
So
DE
LI
CIOUS.

Peeling and Slicing: How To Prep Your Peaches

Okay, hear me out here.

I DO Non Pare MY PEACHES FOR PEACH COBBLER.

Honestly, the peels don't bother me and I can't be bothered to go through the work of peeling them because of that. Merely if y'all want to peel them, information technology'due south your selection, friend! I method is equally follows: 1) Eddy your peaches for merely a few minutes; ii) Add them to an ice bath; and 3) Peel!

As far as slicing them, peeled or unpeeled, I prefer to slice them into wedges pretty thinly so they lay on summit of each other more evenly and get that prissy thick, jammy consistency. Yous can also cube your peaches, but I like the wedge shape amend visually and texturally.

Cobbler Vs. Crisp: What's The Difference?

Then glad y'all asked!

Here in the Midwest, we're more "well-baked" people (apple crisp, huckleberry crisp, raspberry crisp, any and all well-baked). But cobbler? Oooooh boy that'due south a whole other level of buttery, crispy goodness.

In short, information technology all comes down to the texture and ingredients. Well-baked has more of a crumble to it and is typically made with oats and brown sugar, while cobbler has more of a biscuity/cake topping. Both buttery, both sugariness, simply a very different texture sensation.

Equally Culture Trip says, "Cobblers were never meant to be pretty." But nosotros'd beg to differ when nosotros see those cute golden peaches. 🤩

Variations On Peach Cobbler

Some other reason why I love this one: yous can modify information technology to suit whatsoever fruit you've got on hand.

Got loads of blueberries, strawberries, blackberries, rhubarb, whatever? Get for information technology. Peradventure even a huckleberry peach philharmonic?! You little chef, you.

And isn't that the best matter about fruity desserts in the summer? Just working with whatever you've got? Same level of use-the-fruit-on-manus flexibility goes for this dreamy Blueberry Well-baked and these Raspberry Crumbles. ❤️

Bottom line: this recipe is forgiving, versatile, unfussy, and very very skilful.

Information technology's still August, for crying out loud. Live your life.

Description

I take tried so many peach cobbler recipes and this is past far the BEST peach cobbler! Made with fresh peaches, sugar, and a topping that bakes similar slightly underbaked cookie dough, with crunchy sugar broiled on acme.

Peach Filling

5–6 large fresh yellow peaches, sliced
1/4 loving cup sugar

Cobbler Topping

ane/2 cup salted butter, melted
3/four loving cup carbohydrate
1 teaspoon vanilla
one cup flour
1 teaspoon baking powder
a pinch of common salt
ane/four cup turbinado sugar (optional, but really nice)
whipped cream or vanilla ice foam for serving

Preheat the oven to 350 degrees. Smear the lesser of 9×13 pan with a piddling bit of butter. Add together peaches and sugar, and mix directly in the pan.
Mix the butter, carbohydrate, vanilla, flour, baking pulverisation, and salt until a cookie-dough-like batter forms.
Identify scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
Bake for 30 minutes. At this betoken it should be juicy and bubbly around the sides – if not, meet notes.
Sprinkle the superlative with turbinado sugar. Bake another ten minutes so finish with a few minutes nether the broiler (475-ish) for a few minutes to go it gilded brownish and slightly crunchy on top.
To get a thick saucy peach base, let information technology stand for 20-30 minutes earlier serving with some vanilla ice cream. But practiced luck with that. 😅

Notes

If your peaches aren't getting saucy: If it's not saucy and bubbles after 25 minutes of blistering, it's probably because your peaches are a tad on the firm / dry side. I plant that pouring two tablespoons of melted butter over the peaches at this point was helpful in coaxing some "juiciness" out of the peaches during that concluding clamper of broil fourth dimension.

Prep Fourth dimension: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Broil
Cuisine: American

Keywords: peach cobbler recipe, piece of cake peach cobbler, summertime peach cobbler

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