3 Ingredient Peach Cobbler
This 3 Ingredient Peach Cobbler is a warm, buttery dessert loaded with juicy canned peaches and an easy cake-mix topping. Perfect for busy weeknights, potlucks, or last-minute guests.
Ingredients
- 2 cans (15–16 oz each) sliced peaches in heavy syrup or juice do not drain
- 1 box (about 15.25 oz) yellow cake mix white or vanilla cake mix can be substituted
- 1/2 cup unsalted butter melted; 1 stick / 113 g; salted butter is fine
- 1 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1 pinch salt optional, omit if using salted butter and prefer less salt
- vanilla ice cream or whipped cream for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass or ceramic baking dish with butter or nonstick spray.
- Pour both cans of sliced peaches with all of their liquid into the prepared baking dish. Spread the peaches out so the slices are fairly even. If you prefer smaller pieces, cut the peach slices in half in the dish.2 cans (15–16 oz each) sliced peaches in heavy syrup or juice
- Sprinkle the dry yellow cake mix evenly over the peaches, covering them in a fairly even layer. Do not stir.1 box (about 15.25 oz) yellow cake mix
- If using cinnamon, nutmeg, or a pinch of salt, sprinkle them evenly over the top of the dry cake mix. Do not stir.1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 pinch salt
- Slowly drizzle the melted butter evenly over the surface of the cake mix, trying to cover as much as possible. A few small dry spots are fine; the peach juices will moisten them as the cobbler bakes.1/2 cup unsalted butter
- Bake for 40–50 minutes, or until the top is golden brown, the edges are bubbly, and the center looks mostly set rather than wet. Start checking around 35 minutes. If the top browns too quickly, tent the dish loosely with foil.
- Remove the cobbler from the oven and let it rest for 10–15 minutes to allow the juices to thicken. Serve warm, plain or with vanilla ice cream or whipped cream.vanilla ice cream or whipped cream
Notes
Storage: Cool completely, then cover and keep at room temperature up to 1 day or refrigerate 3–4 days. Reheat single servings in the microwave for 30–45 seconds, or rewarm the whole pan covered with foil at 300°F (150°C) for 15–20 minutes. To freeze, cool fully, wrap well, and freeze for up to 2 months; thaw in the refrigerator overnight and reheat gently. For a cinnamon-sugar crunch, sprinkle 2–3 tablespoons sugar mixed with 1 teaspoon cinnamon over the cake mix before baking. You can also add 1–2 cups berries, 1/2 cup chopped nuts, or use a gluten-free cake mix. Do not drain the peaches; their liquid is essential for a saucy cobbler.
Nutrition
Calories: 320kcal
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