Peach Cobbler

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.

Prep Time: 90 min

Servings: 9

Dessert | Fruit

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Ingredients

Ingredients List:

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

Preparation

Prepare the Equipment
Preheat the oven to 375°F (190°C) and grease a 9×9-inch square baking dish or a 9-inch oval baking dish.
Prepare the Peaches
To blanch and peel the peaches, cut a small “X” into the bottom of each peach and bring them to a simmer in a pot of water. Rotate occasionally and simmer for about 20 minutes, or until the skins loosen. Remove the peaches and transfer them to an ice bath. Peel, cut into wedges, and set aside to cool slightly.
Mix the Peaches
In a medium bowl, toss the sliced peaches with 2 tablespoons of butter, flour, sugar, cinnamon, nutmeg, vanilla extract, and salt until evenly combined.
Mix the Cake Mix
In a small bowl, mix the cobbler or cake mix with ½ cup butter until well combined. Spread the mixture into the greased baking dish, then evenly distribute the peaches over the batter.
Bake the Cobbler
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before serving. Enjoy warm, ideally with ice cream on the side.

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