From the November 2017 issue

Easy Peach Cobbler Recipe

Yellow cake mix, canned peaches and a few other ingredients are all you need to make this dessert. Get the recipe here.

I’m a baking snob. I scoff at mixes. I poo-poo store-bought baked goods. To me, if it’s not totally made from scratch, it’s probably not worth it. Except … boxed yellow cake mix. I’m a sucker for cake batter flavor. So when I stumbled across this ridiculously simple recipe for peach cobbler, I thought, “This is probably so bad, it’s good.” And it was! It also really couldn’t be any easier. It’s the perfect starter dish for budding young chefs, prime for even the pint-sized cooks in your family’s kitchen. And did I say it was easy? Well, check out how true that really is.

Ingredients

  • Yellow cake mix (or other favorite flavor)
  • Butter, melted
  • Canned peaches
  • Other canned, fresh or frozen fruit (optional)
  • Cinnamon (optional)

Directions

  1. Preheat oven to 375 F.
  2. Pick any size casserole dish – from a selection of small individual ramekins to a large 9-by-13-inch pan.
  3. Fill dish or dishes 2/3 full with canned peaches. Feel free to suggest that your kids get creative. They can add frozen or fresh blueberries, raspberries, cranberries – you name it.
  4. With a fork, mix 1 cup cake mix with 2 Tbsp. melted butter (kids can melt the butter in the microwave). Add 1/2 tsp. cinnamon to the mix, if you desire. The mixture should be a moist crumble.
  5. Sprinkle on top of the peaches. For a 9-by-13-inch pan, you’ll probably need about 3 cups of cake-mix topping. There is no way to fail. If your kids want lots of cobbler topping, go for it. Less is fine too. Just make sure it’s not piled too high or it may bubble over.
  6. Bake for 45 minutes (less if smaller dishes) or until lightly browned and bubbly.
  7. Serve with vanilla ice cream, of course. Or how about cherry pie filling topped with chocolate cake mix cobbler topping to make a marvelous Black Forest dessert? Mmm!

Find more kid-friendly recipes for the holidays here.

Photo by Lauren Jeziorski

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