Ingredients
Scale
- 2 cans (15 oz each) sliced peaches in heavy syrup (do not drain)
- 1 box (15.25 oz) yellow cake mix or white cake mix
- 1/2 cup (1 stick) unsalted butter, cut into thin slices
- 1 teaspoon ground cinnamon
- Optional: 1/2 cup chopped pecans or walnuts for crunch
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of butter to prevent sticking.
- Pour both cans of sliced peaches, including the syrup, into the bottom of the prepared baking dish. Spread them out evenly so they cover the entire bottom. If the slices are very large, you can use a spoon to break them into smaller pieces.
- Sprinkle the ground cinnamon evenly over the top of the peaches. If you are using chopped nuts, sprinkle them over the peaches now to add a nice texture to the filling.
- Open the dry cake mix and sprinkle it evenly over the top of the peaches. Use the back of a spoon to level the powder, but do not stir it into the fruit. You want the dry mix to sit right on top of the liquid.
- Place the thin slices of butter in a grid pattern across the top of the dry cake mix. Try to cover as much of the surface as possible. This butter will melt and combine with the dry mix to create the “cobbler” crust.
- Place the dish in the oven and bake for 45 to 50 minutes. The top should be golden brown and the peach juices should be bubbling up around the edges. Remove from the oven and let it sit for 5-10 minutes before serving to let the juices thicken.
- Cook Time: 55 minutes
- Diet: Vegetarian