Peach cobbler with cake mix is a comforting fruity crispy dish of love! If you have a few ripe peaches on hand, this dish comes together so quickly, and the result is just beyond! Start with pie filling, cover with a streusel-like topping, then finish off with fresh peaches and sparkly course sugar. So good, you may have it for breakfast the next morning!
I hope you love this recipe as much as my family does!
I hope you’ll try our cherry cobbler with cake mix next!
Peach Cobbler With Cake Mix Ingredients
- Peach pie filling: I use canned pie filling, which is delicious. Of course, you are free to make your own! My recipes are meant to be quick and easy, never sacrificing taste and flavor.
- Box white cake mix: Any brand but I use Betty Crocker’s Super Moist.
- Cinnamon: A favorite household spice, this spice is a warm spicy flavor.
- Nutmeg: Ground nutmeg will add fragrance and a warm slightly sweet nutty aroma.
- Butter: Unsalted
- Peaches: During summer, I use fresh peaches. You can also use canned (not in heavy syrup though). In the Tips, I will explain how to peel fresh peaches easily.
- Course Sugar: This finishing sugar adds a pretty sparkle and a little crunch to the topping.
Tips
- Texture of Cake Mix Topping: The cake mixture should be crumbly, similar to a wet streusel mix. I simply sprinkled the mixture on top of the pie filling, using my fingers to further crumble the mixture into small even pieces.
- How To Tell When The Cobbler Is Done: How to tell when the cobbler is well baked? Carefully dig into the center of the cobbler topping with a fork and see if the crumble is fully cooked, not raw or soft.
- The crumble should be somewhat browned and crusty throughout the dish. I personally love the edges to be browned and crunchy. If you prefer less browned, go ahead and cover the edges with a foil tent.
How To Skin A Fresh Peach
Blanch the peaches. The peaches peel best if they are ripe. Use a large pot and fill with water, bring to a boil. In a separate large bowl, fill with cold water and ice. Using a paring knife, cut an X on the bottom of each peach.
Place the peaches, in batches, in the boiling water for about 30 seconds. Remove and place them in the ice bath. Starting at the X, use a paring knife to lift the skin away from the peach!
It should come off easily.
How To Tell If A Peach Is Ripe?
If a peach is hard and has a greenish or light-yellow ring around the stem, it is NOT ripe. Look for golden or reddish skin around the stem. If the peach is not quite ripe, place them in paper bag on the counter.
Even better, put a banana in the bag too! The banana will create gases that hasten the ripening process. The peaches will ripen quickly, so please check them often. Once ripe, place them in the refrigerator.
How To Make Peach Cobbler With Cake Mix
- Spread the peach pie filling in the prepared baking dish.
- In a large bowl, add cake mix, cinnamon, and nutmeg.
- Mix the melted and cooled butter.
- Whisk until crumbly.
- Spread the cake topping over the pie filling.
- Arrange the fresh peaches over the cake topping. Sprinkle the top with sugar.
- Bake. Serve.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once made, your Peach Cobbler with Cake Mix will last up to three days in the fridge.
- Can You Freeze This? Cover the baked dessert tightly and freeze for up to three months. When ready to serve, bake from frozen at 350 degrees on a baking sheet. Bake for 45 to 60 minutes until the top is golden brown and the filling is bubbling. Please make sure the dish is freezer/oven safe.
- Make-Ahead: This dessert should ideally be served warm, right out of the oven.
- Food Safety: If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists cobblers and crisps, I use the “fruit pies” under baked goods as my reference.
Serving Recommendations
I love to serve this cobbler warm with a big scoop of vanilla ice cream or whipped cream. You might also like to sip a Keoke coffee or big mug of hot tea with this!
More Must-Make Cobblers
- Pear Cobbler
- Pecan Pie Cobbler
- Bisquick Blueberry Cobbler
- Blackberry Cobbler
- Strawberry Cobbler
- Blackberry Cobbler with a Pecan Coconut Cookie Topping
- Apple Cobbler
- Pecan Pie Cobbler
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Peach Cobbler with Cake Mix
Ingredients
- 2 (21-ounce) cans peach pie filling
- 1 (15.25-ounce) box white cake mix
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup (1 stick) butter melted
- 1/2 cup fresh peach, cut into small pieces
- 2-3 teaspoons coarse sugar
Instructions
- Preheat oven to 375°F (190°C) oven. Butter an 8x8 inch baking dish or spray an 8X8 with non-stick cooking spray; Set aside.
- Evenly spread both cans of peach pie filling in the prepared baking dish.
- In a large mixing bowl, add cake mix (1 box), cinnamon (1 teaspoon), and nutmeg (1/4 teaspoon). Gradually mix in the cooled butter (1/2 cup), then whisk until crumbly.
- Spread cake topping over the peach filling.
- Arrange fresh peaches (1/2 cup) over the cake topping in a single layer.
- Sprinkle the top with 2-3 teaspoons of coarse sugar.
- Bake in preheated oven for 40 to 45 minutes or until the top is golden brown.
Fans Also Made:
Notes
- Texture of Cake Mix Topping: The cake mixture should be crumbly, similar to a wet streusel mix. I simply sprinkled the mixture on top of the pie filling, using my fingers to further crumble the mixture into small even pieces.
- How To Tell When The Cobbler Is Done: How to tell when the cobbler is well baked? Carefully dig into the center of the cobbler topping with a fork and see if the crumble is fully cooked, not raw or soft. The crumble should be somewhat browned and crusty throughout the dish. I personally love the edges to be browned and crunchy. If you prefer less browned, go ahead and cover the edges with a foil tent.
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