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This might sound like a bit of an unusual recipe from me, as I am not known for using boxed cake mixes. However, I saw the ‘Cobbler with Cake Mix’ trend going around and knew I had to give it a try as a Peach Cobbler with Cake Mix. And do you know what, I was impressed!
Table of Contents
Based on the concept of an American ‘dump cake’ (terrible name, I know!) mixed with a classic cobbler, it requires just 10 minutes prep, then the oven does the hard work.
This has to be one of the easiest puddings you will ever make…The fruit turns warm and soft, with a crispy crumble/cobbler topping that works perfectly together. Vanilla ice cream to serve is not mandatory, but I almost think it should be. The combination of the cold ice cream with warm cobbler is delicious.
Why you’ll love this recipe
- It requires just 10 minutes prep, then the oven does the hard work.
- It’s super customizable – you can add a range of fruits alongside the peaches; I’ve gone for apples and raspberries.
- It’s absolutely delicious, super comforting, and a classic for all year round.
Ingredients
- Peaches – This is the perfect recipe to make when peaches are in season, but you can use canned peaches if you can’t find them fresh. Nectarines and apricots also work well.
- Apples – Opt for eating apples like Gala, Braeburn, or Pink Lady. Although they don’t break down like cooking apples, they have a sweeter flavor which is perfect for this recipe.
- Frozen raspberries – I always have a couple of bags of frozen fruit in my freezer as they are so versatile for adding to all sorts of bakes and puddings – or whipping up a quick fruit coulis. You could swap for frozen cherries or blueberries, if you prefer.
- Superfine sugar (caster sugar) – I like to use superfine sugar, but you could use granulated sugar if that is what you have. You could also use soft light brown sugar for a more molasses-type flavor.
- Vanilla cake mix – I must admit that I had never used a vanilla cake mix before seeing this trend. However, it works surprisingly well in this cobbler. I recommend Betty Crocker.
- Butter – Opt for unsalted so you can control the salt level.
- Crumble mix – Since this is a cheat’s version, you can use a ready-made one, but it is so simple to make your own using your favorite crumble recipe (any leftover crumble mix can be frozen). I have a recipe below.
Substitutions and variations
- Raspberries: You could swap these for frozen blueberries, cherries, or blackberries.
- Apples: Swap for firm pears if you like.
- Peaches: This will work with any soft stone fruit – try with apricots, nectarines, or plums. You can use canned peaches when fresh ones aren’t in season; just make sure you drain them thoroughly.
- Crumble Mix: You can make your own if you like. I like oats in my crumble topping: 7 oz (200 g) flour, about 1 2/3 cups; 5 oz (140 g) soft brown sugar; 7 oz (200 g) cold unsalted butter; 3/4 oz (20 g) oats and a tiny pinch of sea salt. You can make changes by adding ground almonds or chopped nuts for a bit more texture.
How to make peach cobbler with cake mix
Here’s a quick visual guide — the full recipe with exact measurements is below. It’s super easy; it hardly requires any steps at all!
ONE: Slice the peaches and apples and add to a medium-sized oven-proof baking dish.
TWO: Sprinkle over the raspberries and superfine (caster) sugar.
THREE: In a large mixing bowl, add the cake mix and 1 tbsp butter. Using your fingers, combine to make breadcrumbs, then press the mixture together in clumps.
FOUR: Arrange on top of the fruit, then sprinkle over the crumble mix. Melt the remaining butter and drizzle over the top.
FIVE: Bake for 35-40 minutes – or until the top is golden and the fruit is bubbling up.
SIX: Serve warm with the ice cream.
Frequently asked questions
A cobbler (in the food sense!) is America’s answer to the crumble. It consists of a fruit layer covered in a batter mix (a bit like dumplings) which is then baked. There are lots of different interpretations; in some areas, like the American South, they are more like a deep-dish pie with the fruit encased in a top and bottom crust.
I love serving this warm with a scoop of good-quality vanilla ice cream. It is also delicious with fresh cream, vanilla custard, or even a scoop of clotted cream. Yogurt also works really well if you want something a bit lighter.
You can definitely add your own flavors to the crumble topping. A pinch of ground cinnamon, mixed spice or ginger adds a subtle spiced warmth (and is delicious in autumnal versions using apples, plums and blackberries).
Once you have the hang of this recipe, you can unleash your inner chef and get creative with a whole host of different cake mixes. I can’t wait to try a cherry version with a chocolate cake mix for full-on Black Forest Gateau vibes…
Other recipes you might enjoy
I love using fruits in desserts and have a whole host of recipes for that. My Upside Down Caramelized Banana Cake or Banana Tiramisu are so good. For something fruity, try my Clafoutis Aux Cerises; it’s so easy too. If you want something more cake-like, these Banana Choc Chip Muffins are divine, as is this White Chocolate and Raspberry Cake. For something else with peaches, try my Peaches and Cream with Caramel.
Easy Lamb Recipes
One-Pan Slow Cooked Lamb with Baby Potatoes & Oregano
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
High Protein Recipes
High Protein Dinner Recipes
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, and the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Peach Cobbler with Cake Mix
Ingredients
- 4 ripe peaches
- 2 eating apples
- 5.25 oz frozen raspberries
- 1 tbsp superfine sugar (caster sugar)
- 7 oz vanilla cake mix
- 2 tbsp butter
- 3.5 oz crumble mix, see Notes for homemade crumble
To serve:
- Ice cream
Instructions
- Preheat the oven to 374°F (190°C/170°C fan).
- Slice the peaches and apples and add to a medium-sized oven-proof baking dish. Sprinkle over the raspberries and sugar.
- In a large mixing bowl, add the cake mix and 1 tbsp butter. Using your fingers, combine to make breadcrumbs, then press the mixture together in clumps.
- Arrange on top of the fruit, then sprinkle over the crumble mix.
- Melt the rest of the butter and drizzle over the top.
- Bake for 35-40 minutes – or until the top is golden and the fruit is bubbling up.
- Serve warm with the ice cream.
Notes
Storage
To store: If you have leftovers, leave to cool completely before covering and chilling in the fridge for 4 days. To reheat: Scoop portions into a microwave-proof bowl, add a drizzle of cream or splash of fruit juice for moisture (to stop it drying out), and heat in 30-second blasts until hot. Serve with ice cream and dive in!More quick tips
- You can use canned peaches if needed; just make sure they are drained very thoroughly.
- Homemade crumble mix: Combine 7 oz (200 g) flour, about 1 2/3 cups; 5 oz (140 g) soft brown sugar; 7 oz (200 g) cold unsalted butter; 3/4 oz (20 g) oats and a tiny pinch of sea salt. You can make changes by adding ground almonds or chopped nuts for a bit more texture.
- See ‘Substitutions and Variations’ above for more fruit ideas!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
