Peach Cobbler

Simply Delicious Peach Cobbler

Dish Size:
4 Quart
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July 26, 2012
Tara’s Tidbits®

For an even quicker version of this recipe, substitute the fresh peaches with two large cans of peaches in heavy syrup. Do not drain the peaches. Omit the water from the recipe, and use the syrup for moisture. It'll be just as delicious and will cut your prep time in half!

There’s nothing I enjoy more than warm peach cobbler with a scoop of vanilla ice cream. It’s especially wonderful in the summer when the peaches are fresh and ripe. A backyard barbeque, hamburgers on the grill, kids playing in the yard, and warm peach cobbler for dessert. Yum! - Tara


  • 1 1/2 boxes white cake mix
  • 10 fresh peaches
  • 1 cup maple syrup
  • 1/2 cup (1 stick) butter
  • 1/3 cup water
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Peel and core peaches. Cut into 1/4-inch slices. Set aside. *Note: To save time, you can do this step the night before. Sprinkle the peaches with a little bit of sugar, cover and refrigerate until ready to use.
  3. Open one side of the stick of butter and rub all over the inside of your 13x9, 4-quart temp-tations® baker. Cut up remaining butter into small pieces and set aside.
  4. Begin assembling your cobbler by pouring a 1/4 inch layer of dry cake mix into the bottom of baker. Arrange half of the peaches on top, so that they cover the cake mix. Sprinkle with 1/3 cup water. Drizzle 1/2 cup syrup over top.
  5. Repeat layering once more, excluding water. Finish by covering the top with another 1/4 inch layer of dry cake mix. Arrange the small pieces of butter all over the top. Sprinkle with cinnamon.
  6. Cover and bake for 40 minutes. Uncover and bake for another 20 minutes, or until center is set.
  7. Serve warm with whipped cream or vanilla ice-cream. Bon Appetit!
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