What is the difference between peach cobbler and peach crisp?

Peach cobbler has a dough-based or batter-based topping, while peach crisp has a crumble topping made from oats, flour, butter, and sugar. Cobbler toppings tend to be softer and more cake-like, especially in a cake mix version. Crisps are crunchier and more textured on top.

What is the difference between dump cake and cobbler?

A dump cake is made by layering canned fruit and dry cake mix with butter, with no mixing involved at any stage. A traditional cobbler involves a batter or biscuit dough that is mixed and spread or dropped over the fruit. Peach cobbler with cake mix sits somewhere in between, borrowing the simplicity of a dump cake while producing results closer to a classic cobbler in texture.

Should I peel peaches for cobbler?

If you're using fresh peaches, peeling is a matter of preference. The skins soften significantly during baking and most people don't notice them in the finished dish. For a cobbler with canned peaches or peach pie filling, the peaches are already processed and peeling isn't a consideration. If you prefer a cleaner texture with fresh peaches, blanch them in boiling water for 30 seconds and the skins slip right off.

How do you thicken peach cobbler?

If your cobbler filling turns out too thin, the most reliable fix for next time is to use peach pie filling instead of plain canned peaches, since pie filling already contains cornstarch as a thickener. If you're using fresh or canned plain peaches, toss them with 2 tablespoons of cornstarch before adding to the dish. Letting the finished cobbler rest for at least 15 minutes after baking also allows the filling to set up and thicken noticeably.

Peach Cobbler with Cake Mix (Easy & Delicious)

Name: Peach Cobbler with Cake Mix: The Easiest Southern Dessert You'll Ever Make
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cans (21 oz each) peach pie filling; 1/4 cup brown sugar (packed); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 box (15.25 oz) yellow cake mix (dry, do not prepare); 1/2 cup salted butter (1 stick, sliced into thin pats); Vanilla ice cream

Description

A simple Southern-style cobbler made with canned peach pie filling, yellow cake mix, and sliced butter. The filling is seasoned with brown sugar and cinnamon before baking, and the butter is layered cold over the dry cake mix to produce a golden, crackled topping with a thick, glossy peach base. Ready in about an hour with just 10 minutes of hands-on time.

Ingredients

Scale

For the peach filling:

2 cans (21 oz each) peach pie filling

1/4 cup brown sugar (packed)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the topping:

1 box (15.25 oz) yellow cake mix (dry, do not prepare)

1/2 cup salted butter (1 stick, sliced into thin pats)

For serving:

Vanilla ice cream

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Instructions

1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish with butter or nonstick spray.

2. Pour both cans of peach pie filling into the prepared baking dish. Sprinkle the brown sugar, cinnamon, and nutmeg over the top and stir gently to combine. Spread the filling into an even layer across the bottom of the dish.

3. Pour the dry yellow cake mix evenly over the peach filling. Do not stir. Use a spoon to spread it into a flat, even layer with no thick mounds anywhere.

4. Slice the cold stick of butter into approximately 24 to 30 thin pats. Lay the butter pats across the entire surface of the cake mix in a grid pattern so every part of the dry mix is covered or nearly covered by a butter pat.

5. Place the dish on the center rack of the preheated oven and bake for 45 to 50 minutes, until the top is deep golden brown and the peach filling is bubbling vigorously around the edges. At the 35-minute mark, check the color and tent the edges with foil if they are browning faster than the center.

6. Remove the dish from the oven and let it rest on a wire rack for 15 minutes. The filling will thicken as it cools slightly. Spoon into bowls and serve warm with a scoop of vanilla ice cream.

Notes

Store covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months. Reheat at 325 degrees F for 15 minutes or microwave individual portions for 60 to 90 seconds.

To use fresh peaches instead of pie filling, toss 6 cups of sliced peaches with 1/3 cup sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and the juice of half a lemon. Let sit 10 minutes before spreading in the dish.

Spice cake mix can be swapped for yellow cake mix for a warmer, more autumnal flavor profile.

Make sure every patch of dry cake mix has a butter pat nearby. Any dry spot that does not receive butter will stay powdery after baking.

Prep Time: 10 min
Rest Time: 15 min
Cook Time: 50 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion (approximately 1 cup)
Calories: 320 kcal
Sugar: 38 g
Sodium: 390 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg