Quick Peach Cobbler with Canned Peaches and Cake Mix

Why You’ll Love this Recipe

This peach cobbler recipe is designed for convenience without sacrificing flavor. Using canned peaches means you can make it year-round, and a yellow cake mix simplifies the topping so there’s no need to measure flour, baking powder, or separate sugars. The filling is mixed directly in the baking dish, and the topping—made from cake mix, melted butter, and a bit of sour cream or Greek yogurt—bakes into a golden, slightly crunchy crust. A final sprinkle of brown sugar and small slices of cold butter caramelize while baking, creating a crisp, irresistible finish.

Ingredient Notes

• Canned peaches: Use sliced peaches packed in juice or light syrup. Drain and reserve a small amount of the juice or syrup for the filling.
• Cornstarch: Adds structure to the filling so it sets up instead of becoming soggy.
• Peach juice or syrup: Reserve about 1/3 cup from the cans to mix with sugar and cornstarch for a glossy, thick filling.
• Sugar: A little granulated sugar sweetens the filling; reduce the amount if you use peaches packed in syrup.
• Almond and vanilla extracts: A touch of almond plus vanilla deepens the peach flavor without overpowering it.
• Cake mix: A 15.25-ounce yellow cake mix forms the base of the topping; vanilla, white, or butter cake mixes also work well.
• Butter: Melted butter is mixed into the cake mix to form the dough; thin slices of cold butter on top help create caramelized pockets after baking.
• Sour cream or Greek yogurt: Adds moisture and lightness to the cobbler topping so it bakes up tender instead of heavy.
• Light brown sugar: Sprinkled over the topping before baking to create a crunchy, caramelized surface.

How to Make this Recipe

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Drain the canned peaches, reserving about 1/3 cup of the juice or syrup. Place the peaches in the prepared pan and stir in the reserved juice, 1 tablespoon cornstarch, 1/4 cup granulated sugar (or 2 tablespoons if using syrup), 2 teaspoons vanilla, and 1/2 teaspoon almond extract until the peaches are evenly coated.

3. In a mixing bowl, combine the 15.25-ounce cake mix with 1/2 cup melted butter and 6 tablespoons sour cream or plain Greek yogurt. Stir until a soft, scoopable dough forms.
4. Drop teaspoons of the dough evenly over the peach layer so the filling is mostly covered. It’s fine if small gaps remain; the dough will spread and bake into a cohesive topping.

5. Sprinkle 1/2 cup packed light brown sugar evenly over the dough. Slice 1/2 cup cold butter thinly and scatter the pieces across the brown sugar to create pockets of caramelized butter while baking.
6. Bake for 45–50 minutes, until the topping is golden and crisp and the filling is bubbling. Let the cobbler cool 15–30 minutes so the filling firms up before serving warm with vanilla ice cream or whipped cream.

Frequently Asked Questions (FAQs)

Recipe Variations

• Add spices: Stir a teaspoon of ground cinnamon or a pinch of pumpkin pie spice into the peach filling for warm autumn flavor.
• Add nuts: Sprinkle 1/2 cup chopped pecans or sliced almonds over the dough before adding brown sugar and butter for extra texture and nuttiness.
• Try a different cake mix: Use white, vanilla, or butter cake mix in place of yellow for subtle changes to flavor and color.

Making Peach Cobbler in a Dutch Oven (Camping)

This cake-mix cobbler adapts well to a 12-inch Dutch oven. Grease the Dutch oven or line it with parchment, assemble the cobbler as directed, cover with the lid, and place it over coals. Use roughly 8–10 coals under the oven and 15–20 on the lid. Cook about 30 minutes, then check for a golden top and bubbling filling; allow a few extra minutes if needed.

Using Fresh or Frozen Peaches instead of Canned Peaches

You can swap fresh or frozen peaches for canned with only minor adjustments.

Frozen peaches

Use about 5–6 cups of sliced frozen peaches. Thaw completely and drain excess liquid. Toss the peaches with 2 tablespoons cornstarch, 1/2 cup water, 1/2 cup sugar, 2 teaspoons vanilla, and 1/2 teaspoon almond extract. Bake as directed.

Fresh peaches

Use 5–6 cups sliced fresh peaches, peeled if you prefer. Combine with 2 tablespoons cornstarch, 1/2 cup water, 1/2 cup sugar, 2 teaspoons vanilla, and 1/2 teaspoon almond extract, then assemble and bake as described above.

How to Store this Recipe

Store the cobbler covered at room temperature for up to two days, or refrigerate for 3–4 days. This cobbler does not freeze well because the topping and filling change texture when thawed. Reheat individual portions in the microwave or warm a whole pan in a 325°F oven until heated through, then serve with ice cream.