Sweet peaches, warm spices, and a buttery cake-mix topping make this peach cobbler an easy dessert for Sunday dinner or holiday gatherings. Serve warm with vanilla ice cream!
Equipment: 9 × 13 × 2-inch baking pan
Bake time: 2 hours
Rest time: 20 minutes
Ingredients
2 cans sliced peaches, 29 ounces each, with juice
1 cup sugar, or ½ cup for a less sweet dessert
3 sticks (1½ cups) unsalted butter, melted
3 tablespoons salted butter, cut into cubes
¼ teaspoon nutmeg
½ teaspoon cinnamon, plus extra for sprinkling
2 teaspoons vanilla extract
2 teaspoons cornstarch
2 boxes white cake mix
Instructions
Preheat the oven to 300–325°F.
Melt the unsalted butter and set aside.
Pour the peaches and their juice into the baking pan.
Add the sugar, nutmeg, cinnamon, vanilla extract, and cornstarch. Stir until well combined.
Dot the peaches with the cubed salted butter.
Spread the dry cake mix evenly over the peaches. Do not stir.
Slowly pour the melted unsalted butter over the cake mix, covering as much of the surface as possible, including the edges.
Sprinkle a little extra cinnamon over the top, if desired.
Place the baking pan on a rimmed baking sheet to catch drips. Bake for 2 hours.
Let stand for 20 minutes before serving.
Tiffany’s tip: Bake low and slow so the peaches become soft and jammy and the topping develops a crisp crust.
