This peach cobbler with cake mix recipe is one of the easiest desserts you'll ever make. Caramelized juicy peaches tossed in cinnamon and nutmeg with a crisp cobbler topping full of brown sugar and butter - it's the perfect dessert. Enjoy this with a big scoop of vanilla ice cream and a little whipped cream (my favorite way) for the ultimate fruity dessert!
I'm SO excited for Fall! But admittedly, I am squeezing out every last bit of summer that I can - fresh peaches being one of them. Earlier this summer I got 25 lbs of peaches from The Peach Truck and for a while, we were eating peaches with everything. I mean EVERYTHING.
As we bid peach season a farewell, I had to share this easy peach cobbler recipe with you. Don't fret though! Although I used fresh peaches for this recipe, when the holidays roll around and ripe peaches aren't at the grocery store anymore, I will be using canned peaches. I'll walk you through how to use both in the recipe card below!
Save this simple peach cobbler recipe for Sunday dinner, the holidays, or just for a quick, fun, and easy dessert! The whole family will love it!
Yellow Cake Mix: The peaches may be the star of the show, however, everyone knows that the crust is king in cobbler recipes. That being said, any brand of yellow cake mix will do! If you can't find yellow cake mix, spice cake mix and white cake mix are really good with this recipe too!
Peaches: for this cake mix cobbler, I used fresh ripe yellow peaches (freestone peaches are great here too). Yes Yes Yes, I know that you can only get them in the summer (at least here on the East Coast). I just love the taste! If you're seeing this and peaches aren't in season, you can 100% use canned peaches in heavy syrup. (see the recipe notes section for how to do this quick and easy swap)
Spices: Cinnamon, nutmeg, and ginger really bring this recipe to life. I love using warm spices like in my cardamom cake. They add so much flavor to the fruit filling!
Extracts: vanilla extract and almond extract add flavor to the sliced peaches for that delicious homemade taste. Don't skip out on these pantry staples!
Butter: what's a dessert without butter?! Salted butter is my favorite because you don't need to add in additional salt. However, I know that a lot of people prefer to control the amount of salt. If that's the case, you can swap out salted for unsalted butter.
Peach cobbler is made with a biscuit or pie crust topping while peach crisp is made with an oat topping akin to a streusel.
This is up to you! I never peach peaches for cobblers or crisps but if you don't like the peach skin, you can absolutely peach them before baking.
Peach cobbler should be eaten hot, fresh out of the oven - but it can absolutely be eaten cold as well.
Baking at the recommended amount of time allows the peach cobbler to thicken on its own. However, if you'd like to prevent this, you can add a tablespoon of cornstarch to the peach mixture prior to baking.
Cobblers are typically soggy because there's either too much liquid that's been added and/or the cobbler hasn't been baked long enough. Under baking the cobbler doesn't allow the juices to evaporate and thicken.
Storing leftovers can be tricky because the crisp topping will more than likely become soggy. If you have any leftovers (I highly doubt that you will), you'll want to store it in an airtight container in the refrigerator. It'll last up to 3 days. You can also freeze it in a freezer safe airtight container for up to three, just be sure that the cobbler has cooled completely prior to freezing.
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