How to make the Easiest Peach Cobbler with Cake Mix. It’s peach season! This simple cake mix cobbler puts those fresh peaches (or frozen peaches) to work and results in the most delicious, sweet, buttery and easy peach cobbler ever!
Easy Peach Cobbler Recipe:
Whenever my mom and dad visit they like to come the “back way” to avoid traffic. This backway takes them right through a little Texas town called Fredericksburg. Fredericksburg is known for all of the nearby Hill Country Wine Vineyards and of course, Stonewall peaches.
During peach season, my parents always bring me a box of freshly picked peaches and we usually make several peach desserts, like ice cream, peach jam and this easy dump peach cobbler recipe.
Now of course, peeling fresh peaches is not necessarily the easiest of tasks, but usually one of my parents will peel and prep a good amount of the peaches and I do all the cooking.
As I sit here editing these photos, I am daydreaming about how good this peach cobbler recipe is!
Easy Cake Mix Cobbler
The peaches in this cobbler recipe are amazing of course, but I think the “crust” is the best part of the cobbler, it’s so rich, buttery and delicious.
If you’ve ever had a dump cake, this peach cobbler with cake mix is very similar in that you’re dumping prepared peaches into a casserole dish, covering them with cake mix and butter and then baking.
Can I Use Frozen Peaches in this Cobbler Recipe?
Of course! Using frozen peaches is perfectly fine and means you can have this amazing peach dessert any time of the year. Another bonus to frozen peaches is you don’t have to peel the peaches!
To use frozen peaches in this recipe, I recommend defrosting and bringing to room temperature first.
If the peaches are cold or partially frozen when you add them to the recipe, you will need to add at least 10 to 15 minutes to the cooking time and potentially will need to add foil to the top to prevent over browning off the topping.
You could also use canned peaches in syrup, (just eliminate the extra sugar.) But for superior results and flavor, I recommend fresh or frozen peaches.
Ingredients in Easy Peach Cake Mix Cobbler
If you are heading to the store and want to make this peach cobbler, make sure to add these items to your shopping list:
- 4 cups of sliced peaches (fresh or frozen) (around 6 peaches or 2lbs)
- Lemon juice
- 1 box of yellow cake mix
How to Make Peach Cobbler with Cake Mix Topping
Preheat your oven to 375 degrees. 1st up, you will prep the peaches: Combine sugar and cornstarch together in a saucepan. Add the sliced peaches and lemon juice.
Combine so that the peaches are evenly coated.
You’ll then cook the peach mixture over medium heat, stirring constantly, until mixture thickens and boils.
Next, pour the cake mix into a mixing bowl, add the cut up butter. Use two knives or a pastry cutter and “cut” the butter into the mix until it is crumbly.
Add your peaches to a greased 9 by 13 cake pan and top with the cake mix crumble topping.
Cook for about 45 minutes (maybe longer.) The crust should be crispy and a deep golden brown.
Tip: I had a reader suggest, for an extra crunch, try adding a generous handful of chopped pecans to the topping layer. I love pecans and think that sounds divine.
A suggestion from another reader was to double the amount of peaches. Sounds delish.
Serve the peach cobbler with a scoop (or two) of vanilla ice cream and enjoy!
I think I’ll have to add this to our menu next week, peach cobbler is the perfect complement to barbecue. ( I will definitely be using frozen and thawed peaches, to save me the extra work of peeling the peaches.)
More Peach Desserts You Might Like:
Easy Peach Cobbler Recipe: Have fresh or a bag of frozen peaches? Make the easiest Peach Cobbler ever!
- 4 cups of sliced peaches (fresh or frozen – if frozen, thaw completely)
- 1/2 cup to 3/4 cup of sugar (use more or less depending on how sweet your peaches are.)
- 1 tbs cornstarch
- 1 tsp lemon juice
- 1 stick (1/2 cup of cold butter) cut into small pieces
- 1 box of yellow cake mix
- Preheat oven to 375 degrees.
- Combine sugar and cornstarch in saucepan and mix. Add sliced peaches and lemon juice. Combine so that the peaches are evenly coated.
- Cook peach mixture over medium heat, stirring constantly, until mixture thickens and boils. Cook for 1 more minute.
- Pour cake mix into a mixing bowl, add cut up butter and using a fork, two knives or pastry cutter, cut the butter into the mix until it is crumbly.
- Add peaches to a greased 9 by 13 cake pan, top with the cake mix crumble topping.
- Cook for about 45 minutes (maybe longer.) The crust should be crispy and a deep golden brown.
Serve with a scoop (or two) of vanilla ice cream and enjoy!