Ingrid's Quick And Easy and YUM Peach Cobbler!

I make this recipe often--it's quick easy and scrumptious! I initially got this recipe from my mom's hairstylist but found that his way of doing it left the cobbler a bit dry and not as flavorful as I would like. Cobblers are supposed to be juicy, and throughout my many variations of making this I have found one that I feel tastes the best!


I have given this recipe out numerous times to my gal pals. I usually make my cobbler from scratch with fresh fruit but when peaches are not in season this a great substitute.  Its a sure-to-impress dish at a book club function, baby shower, or for an small house-gathering. It feeds alot, and trust me once you see what goes in it you may not want to keep all those calories to yourself!


Okay here is what you need:

• 2 Sticks of Unsalted butter (I always use unsalted butter since I bake alot so just remember in case I don't say just use unsalted) 
• 3 Cans of Peaches in Heavy Syrup
• 2 tsp. Pure Vanilla Extract (you want to always use a good one, it makes a difference; a good one runs about $11-20)
• 1 tbl. Brown Sugar (Packed)
• 9 X 13 Baking Dish
• 2 Frozen 9-in Pie Crust Shells 
• 1 Box of Butter Cake Mix (I use Duncan Hines)
• 2 tsp. Cinnamon
• 1 tbl. Granulated sugar (this is to make the Cinnamon Sugar.  I usually eye ball the measurements, but if it looks too white add more Cinnamon) plus 1/3 c. sugar for Whip Cream
• 1 c. Heavy Whipping Cream

Okay so first things first pre-heat your oven to 350 degrees. 

Grab your baking dish and start with the peaches. Open one can of peaches and pour everything syrup and all in a large bowl.  Next take your second can of peaches and drain out the syrup and add just the peaches to the large bowl.  Do the same with the third can. All you should have in your bowl is peaches from all three cans and syrup from only one can.  Add to the bowl the Brown Sugar and vanilla, and toss to coat on peaches. Pour mixture into your baking dish. 

Next take your cake mix and sprinkle evenly over the peach mixture (Sprinkle the cake mix straight from the box, should be dry). Then cut up one stick of butter and sprinkle evenly over cake mixture and peaches. 

Next take your frozen pie shells and crumble over the butter. I like to keep mine on the bigger side, as this is going to make your crunchy crust. Next take last stick of butter cut into even pieces and distribute over pie crust.  Next Bake for 55-60 min, or until peaches are bubbling and the top is a golden brown color. I sometimes do an extra 10-15 min. (tip: you may want to place a larger baking sheet under your dish because this has a tendency to bubble over)

While the cobbler is baking,  make your Cinnamon sugar (mix cinnamon and sugar together in a small bowl till well blended)  and whip cream. If you have a standing mixer (great!) run the outside of your mixing bowl under cold water.  Your bowl needs to be cold to the touch. Place 1 cup of Heavy Cream in bowl and start mixing with the whisk attachment at a medium speed. Gradually add the 1/2 cup of granulated sugar to the cream and increase speed to high.  After 5 min you will have fresh whip cream! If your mixture isn't forming place mixer in fridge for 30min and try whipping again. 

After you take your cobbler out of the oven, immediately sprinkle with sugar/cinnamon mixture. Let cool for 10-15min, if you are like my husband you won't be able to wait that long. 

Serve with freshly made whip cream or-- if your dare-- Vanilla Bean Ice Cream, sprinkled with some left over Cinnamon Sugar. YUM! LOVES IT! 

There are many variations with the recipe.  I have used one can of peaches with juice and a pint of blackberries, or raspberries! The Sky is the limit!!!