3 Ingredient Peach Cobbler
This 3 Ingredient Peach Cobbler uses canned peaches, yellow cake mix, and butter to create a bubbling, golden, homemade-tasting dessert with almost no effort. Perfect for beginners, busy nights, and any season.
Ingredients
- 2 cans sliced peaches in heavy syrup or juice 15–16 oz each; do not drain (or use 1 large 29–30 oz can)
- 1 box yellow cake mix about 15.25 oz; white or vanilla cake mix also works
- 1/2 cup unsalted butter, melted 1 stick / 113 g; salted butter is fine
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray so the filling doesn’t stick.
- Pour all the contents of the canned peaches—fruit and syrup—into the prepared baking dish. Spread them into an even layer so every bite has peaches.
- Sprinkle the dry yellow cake mix evenly over the peaches. Do not stir. Use clean hands or a spoon to gently spread it into an even layer if you see any big piles.
- Melt the butter and slowly drizzle it over the surface of the dry cake mix, trying to cover as much as possible. A few small dry spots are fine; steam from the peaches will hydrate the mix as it bakes.
- Bake for 40–50 minutes, or until the top is golden brown and the peach filling is bubbling around the edges. If your oven runs hot, start checking around 35 minutes.
- Let the cobbler rest for 10–15 minutes after baking. This helps the filling thicken slightly and cools it down so it’s not molten hot.
- Spoon the warm cobbler into bowls. Serve on its own or with vanilla ice cream or whipped cream.
Notes
STORAGE: Cool completely, then cover and refrigerate for up to 4 days. Freeze baked cobbler for up to 2 months, ideally in individual portions.
REHEATING: Microwave individual servings 30–60 seconds until warm, or reheat covered at 325°F (165°C) for 15–20 minutes, uncovering at the end to crisp the top.
MAKE-AHEAD: Assemble up to 2 hours ahead, cover, refrigerate, then bake as directed, adding a few extra minutes if going from cold.
TIPS: Do not stir the layers; the separated layers create a juicy bottom and cakey-crispy top. Try to drizzle butter into corners and edges to minimize dry spots. Look for bubbling around the edges to confirm the center is hot. For a less sweet cobbler, use peaches in juice and serve with unsweetened or lightly sweetened whipped cream.
VARIATIONS: Add 1–2 tsp ground cinnamon over the peaches; or 1/2 cup chopped pecans or walnuts on top of the cake mix before butter; or 1–2 cups fresh/frozen berries with the peaches. For a lighter version, use peaches in juice, sugar-free cake mix, and 6 tbsp butter. Stir 1–2 tbsp bourbon into the peaches for an adult version. Use gluten-free cake mix for a gluten-free cobbler.
REHEATING: Microwave individual servings 30–60 seconds until warm, or reheat covered at 325°F (165°C) for 15–20 minutes, uncovering at the end to crisp the top.
MAKE-AHEAD: Assemble up to 2 hours ahead, cover, refrigerate, then bake as directed, adding a few extra minutes if going from cold.
TIPS: Do not stir the layers; the separated layers create a juicy bottom and cakey-crispy top. Try to drizzle butter into corners and edges to minimize dry spots. Look for bubbling around the edges to confirm the center is hot. For a less sweet cobbler, use peaches in juice and serve with unsweetened or lightly sweetened whipped cream.
VARIATIONS: Add 1–2 tsp ground cinnamon over the peaches; or 1/2 cup chopped pecans or walnuts on top of the cake mix before butter; or 1–2 cups fresh/frozen berries with the peaches. For a lighter version, use peaches in juice, sugar-free cake mix, and 6 tbsp butter. Stir 1–2 tbsp bourbon into the peaches for an adult version. Use gluten-free cake mix for a gluten-free cobbler.
Nutrition
Calories: 350kcal
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