Ingredients and Weight:
- 1 (15.25-ounce) box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 6 large peaches, peeled and sliced (about 6 cups)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cake mix, melted butter, and heavy cream. Stir until just combined.
- Spread the batter in a greased 9x13-inch baking dish.
- In a separate bowl, combine peaches, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Pour over the batter.
- Bake for 45-50 minutes, or until the cobbler is golden brown and the peaches are tender.
- Serve warm with whipped cream or ice cream, if desired.
Nutritional Information:
- Serving size: 1/8 of recipe
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 190mg
- Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugar: 25g
- Protein: 3g
Dish Characteristics:
- Sweet, fruity, and flavorful.
- Warm and comforting.
- Perfect for a summer dessert or as a comfort food on cold nights.
User Comments:
- "This cobbler was so easy to make and it turned out amazing! The peaches were perfectly tender and the cake mix topping was delicious."
- "I love that this recipe uses a cake mix as the topping. It makes it so quick and easy to make."
- "This cobbler is a family favorite. We make it all the time and it never disappoints."
Special Precautions and Tips:
- If you don't have heavy cream, you can use milk instead.
- If you don't have time to peel the peaches, you can use frozen peaches instead.
- To make the cobbler ahead of time, prepare the cobbler as directed and bake it for 30 minutes. Let it cool completely, then cover it and refrigerate for up to 2 days. When ready to serve, preheat the oven to 350°F (175°C) and bake the cobbler for an additional 20-25 minutes, or until it is warmed through.
