I love baking. It’s my first and last love, and no matter how tedious the recipe I try, I know I will always love the outcome.
As much as I love trying new recipes and perfecting classics, no matter how long they take, you all know I don’t like spending too much time in the kitchen on a day to day basis. Shortcuts are my best friends, as long as they don’t compromise on flavor. This peach cobbler is said shortcut recipe that doesn’t compromise on flavor. I got this recipe from my sister, and she’s all too proud of it because I’m the pastry chef in the family, but the recipe is worth her gloating!
Here’s what you’ll need:
2 15 oz cans of sliced peaches in syrup
1 box vanilla or white cake mix (I prefer Betty Crocker)
1 cup butter
Preheat your oven to 360F. Grease a 9×13 pyrex dish (it’s ok if it’s a little smaller).
Pour out the peaches into the dish, reserving some of the syrup to use later. Sprinkle over the dry cake mix, making sure it’s evenly distributed.
Cut the butter into thin slices and spread evenly over the top. Then pour the remaining syrup over the top, spreading it out as much as possible. Bake for about 35-40 minutes, or until the edges are bubbling and the top is golden brown.
Serve warm with vanilla ice cream or whipped cream. You can bake this a day in advance and reheat it in the oven as well.
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