I have hesitated to include this peach “cobbler” recipe because there is absolutely nothing to it, and it is extremely easy; however, people seem to love it and when someone asked me to make it as a dessert for a recent event, I decided to let you see what you think.
The key to the whole thing is the butter so do not scrimp! Well, and for me, the other key is to use Aunt Vesta’s casserole pan.
Peaches, one large can in heavy syrup
Cake Mix, one yellow
Sugar, about 1/2 cup
Preheat oven to 350 degrees.
Pulse peaches in their own juice in food processor or blender just until it is pulpy, about 10 seconds. Pour into a casserole and add about 1/4 can of water and 1/2 cup of sugar over the mixture.
This is the only thing I make where I prefer margarine (only the cheap no-name margarine will taste good) over butter; however, I used butter on this day. If you are going to scrimp on the butter or margarine, there is no reason to make this cobbler. It absolutely will not be good so dot with butter liberally.
Put cake mix over butter and dot with butter again.
Bake for about 40 minutes, remove to check for “dry places on top.” If I see cake mx that seems to have been missed by at least some butter, I add to the top at this point.
Return to oven until it reaches the amount of color on top that your family likes.
*I’ve seen a lot of people make this recipe, and their cobbler will be left while this one has the pan scraped clean, the only difference between the recipes being the butter. There is no way to pretend this recipe is good for you or can be made good for you by cutting down on anything. My thought is that if you are going to splurge and eat it, eat it without pretending that it can be made to work on any diet. It cannot!