Peach Cobbler with Cake Mix (4 ingredients)
This Cake Batter Peach Cobbler with brown sugar is the easiest dessert with 4 ingredients and 5 minutes of prep time, and tastes homemade! You can always save room for dessert with a fruit cobbler as simple as this, and I guarantee it will receive many compliments too.
Servings: 8 servings
Calories: 1eighth
Equipment
- 2 ½ quart Baking Dish (12x8)
Ingredients
- 2 (21 ounce) cans peach pie filling (See NOTES to use canned peaches)
- 7 tablespoons butter (salted or unsalted)
- 1 (13.25 ounce) box yellow (I used Betty Crocker)
- ½ cup light brown sugar, divided
Instructions
- Preheat oven to 350F. Coat a 2 ½ quart baking dish (12x8) or casserole dish with nonstick spray or grease with butter.
- Pour the peach pie filling into the prepared pan.
- Cut the butter up into 4 pieces and place in a large, microwave safe bowl. (Tip: This helps prevent the butter from popping in the microwave.)
- Microwave on HIGH for 40 seconds or just until butter is melted. You can also melt the butter in a small pan on medium heat, then add to a bowl with cake mix in it.
- Add the cake mix to the melted butter and stir just until the mixture resembles crumbles. I like to use my fingertips for this step.
- Measure out ½ cup of the crumble mixture in a small bowl and sprinkle all the rest over the peach pie filling.
- Combine the brown sugar and the reserved ½ cup crumble mixture. Combine it with your fingertips to incorporate the brown sugar. (This will give the topping a more golden brown color.) Sprinkle the brown sugar topping evenly over the top.
- Bake 35 to 40 minutes or until browned and bubbly around the edges.
- Let cool slightly before serving or serve at room temperature.
- I love to serve this peach cobbler with a big ol’ scoop of vanilla ice cream.
Notes
Storage:
Store any leftover cake batter peach cobbler in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
You can freeze leftovers as well, just be sure to let the cobbler fully cool before freezing in an airtight container for up to 2 months. When ready to serve, thaw in the fridge overnight and reheat. I can’t promise the texture will be the same, but the flavor will still be delicious!
How to make this peach cobbler with canned peaches:
It's as easy as swapping out the 2 cans of peach pie filling for either 3 (15 ounce) cans of sliced peaches in heavy syrup or one (29 ounce) can and one (15 ounce) can. Drain off half of the liquid. I don’t recommend peach slices in lite syrup or juice for this recipe. This version will be "juicier" and less thick than using the pie filling.
