This Easy Peach Cobbler only uses pantry items that are easy to keep on hand all of the time so you can enjoy this late summer recipe any time of the year!
Canned peaches and cake mixes are some of the items I like to buy on case lot sales because they keep for a long time and can be used so many ways. I have experimented with several different peach cobbler recipes, but I thought they were either too soggy, not enough peaches or had too much syrup. So I decided to create my own recipe and solve those problems.
First, drain most of the juice off of 3 – 15 oz cans of sliced peaches in light syrup. OK, you can use peaches in heavy syrup. I choose peaches canned in 100% fruit juice because the cake mix is quite sweet and so I didn't want the peaches too sweet. Pour the peaches into the bottom of the pan. As you can see there is a small amount of peach juice in the bottom of the pan. I wanted a little moisture to give the cornstarch something to thicken but it's probably only 1/4 cup of juice. Next, sprinkle 3 tablespoons of cornstarch and 1 teaspoon cinnamon over peaches.
Next, pour 1 yellow cake mix over the top of the peaches.
Next, slice a 1/2 pound or 1 cube of butter into pats. Place butter evenly over the cake mix.
Cook at 375 degrees for 40 minutes.
- 3 - 15 oz cans of sliced peaches, drained
- 1 yellow cake mix
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
- 1/2 cup or one cube of butter
- Drain all 3 cans of the sliced peaches, but leave just a tablespoon or two of juice in each can.
- Pour all three cans of cans of peaches into a 9x13 glass dish.
- Sprinkle 3 tablespoons cornstarch and 1/2 teaspoon cinnamon over peaches.
- Pour the dry cake mix over the top of the peaches.
- Slice the cube of butter into pats. Set pats of butter evenly over the dry cake mix.
- Bake at 375 degrees for 40 minutes.
- Serve hot, warm or cold. Enjoy!
- I love to serve this cobbler while it's still warm with a big scoop of cold, vanilla ice cream on top.
- If you don't have a yellow cake mix on hand, try a white or spice cake mix.