Peach Cobbler with Cake Mix

I always turn to this peach cobbler with cake mix recipe when I crave a simple dessert.

While cobbler can be made with any kind of fruit filling, there’s something about peaches that’s impossible to resist!

Chances are you already have the four ingredients needed, and I know you can spare 10 minutes to throw it together!

Psst! Nobody has to know just how crazy easy it is to make! I won’t tell if you don’t. 

Get that vanilla ice cream ready, it’s time to dive into this peach cobbler with cake mix recipe!

Peach Cobbler With Cake Mix

This truly is one of the easiest desserts you’ll ever make. It all starts with a can of peaches – juices included!

And what I love about this recipe is that canned peaches actually work better than fresh ones. They have that perfectly tender consistency.

The cake mix already contains most of the ingredients needed for a cobbler topping – flour, sugar, and a rising agent. It saves you from having to scale everything out.

And you don’t even have to mix it in. 

It gets sprinkled over the top of the peaches and juice and dotted with butter and cinnamon.

As it all bakes, the moisture will soak up to create the perfect cobbler topping. How easy is that?

Ingredients

Blink, and you’ll miss it! Here’s the delightfully short ingredient list for this summery treat.

• Canned peaches. Unlike with other recipes, you’ll want all that fantastic juice from the can to help make the topping. 

• Yellow cake mix. Any white, yellow, or vanilla cake mix will do the trick here. Or you could try something fun and use Funfetti!

• Butter. Butter adds a nutty richness and binds all these ingredients together. 

• Cinnamon. I always add cinnamon to my cobbler and pies, but you can leave it out if you prefer. But it adds such a depth of warming flavors that pairs perfectly with peaches. 

Tips for the Cobbler

I know I said that it’s insanely easy to make this recipe, and it is! But there are a couple of tips and tricks to be sure it’s perfect every time. 

• Use the right cake mix. As mentioned above, you ideally want to use a yellow, white, or vanilla cake mix. Alternatively, you can try this Bisquick peach cobbler recipe for something equally as straightforward and delicious.

• Don’t drain the syrup! Put the whole can in the baking dish, juices, and fruit together. But be sure to get peaches in a heavy syrup, so that the cobbler doesn’t end up runny.

• Make a crunchy crust. Try sprinkling with some brown sugar for an extra sweet and crunchy top.

• Check for doneness. You’ll know the cobbler is ready when the juices are bubbling up the sides and the topping is lovely and golden. Or, insert a thermometer into the thickest part – it should be 200 degrees Fahrenheit.

• Do not stir. I know it seems strange, but do not stir the mixture! The magic happens in the oven. Have faith!

• Try different types of fruit. You can change out the fruit filling easily by using a can of pie filling instead. In fact, I’ve tried a blueberry pie filling, and I think a lemon cake mix would be the perfect pairing.

• Make it nutty. Adding some chopped nuts – especially pecans – to the top adds a great crunch.

• Find the perfect garnish. It’s excellent with a scoop of ice cream, but I also love a good drizzling of this vanilla sauce.

What Makes Cobbler and Crisp Different?

Peach cobbler and peach crisp are equally as delicious. They both incorporate a healthy helping of sweet peaches with a warm crunchy topping and usually a touch of cinnamon. 

The main difference between the two is the topping.

• Cobbler. Cobbler has a softer, biscuit-like topping that can be poured over like a batter or dotted on top in lumps of wet dough.

• Crisp. A crisp, on the other hand, typically incorporates oats into the flour and butter dough. It’s more cookie dough than a biscuit batter and will result in a much crunchier topping. 

Some crisp recipes even include chopped nuts in the topping for added flavor. I’m a huge fan of apple crisp, but recently I’ve gotten into rhubarb and strawberry!

Not only are they gorgeously vibrant, but they’re also such a fresh take on a classic. 

How Do You Know if the Cobbler is Done?

My nana always used to say that if you can smell the bake, it’s done. And I’ve honestly trusted my nose my whole life!

But that doesn’t always work, and maybe it’s not super accurate.

As mentioned before, you’ll see the juices bubbling up at the sides, and that’s a great indicator that the dish is ready to go. 

You’ll also want the topping to be golden all over.

If in doubt, you’re looking for 200°Fahrenheit right in the middle.