A layer of cake mix is topped with sugary peaches and baked to bubbly perfection: It’s the perfect blend of sweet and slightly tart, and with notes of cinnamon and nutmeg!
This peach cobbler recipe is a great way to enjoy those last ripe peaches of the summer.
- 2 large slightly firm Tacoma Boys White Peaches, blanched, peeled, stones removed, and cut into ½” wedges
- ½ cup + 2 tbsp butter, melted, divided
- 1 tbsp Bob’s Red Mill All Purpose Flour
- 3 tbsp Wholesome Organic Cane Sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp vanilla extract
- Pinch salt
- 1 box Original Whistle Stop Caboose Cobbler Mix or other white cake mix of choice
Prepare the EquipmentPreheat the oven to 375 degrees fahrenheit and grease a 9”x9” square baking dish or a 9” oval baking dish.
Prepare the PeachesTo blanch and peel peaches, cut a small “X” into the bottom of the peaches and bring them to the simmer in a pot of water. Rotate the peaches occasionally and let simmer for 20 minutes or until the skin comes away easily from the flesh. Remove the peaches and place them into an ice bath. Peel the peaches and cut them into wedges and set aside so they cool slightly.
Mix the PeachesIn a medium bowl, toss the sliced peaches with 2 tbsp butter, flour, sugar, cinnamon, nutmeg, vanilla extract, and salt and toss to combine.
Mix the Cake MixIn a small bowl, mix the cobbler or cake mix with ½ cup butter until well combined. Spread into the greased baking dish. Spread the peaches evenly over the batter.
Bake the CobblerBake for 50-55 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes before serving. Enjoy warm with ice cream on the side.