3-Ingredient Peach Cobbler Recipe - Mashed (2024)

Recipes Course Dessert Recipes

3-Ingredient Peach Cobbler Recipe - Mashed (1)

Lindsay D. Mattison/Mashed

ByLindsay D. Mattison/

Peach cobbler is the ideal way to savor the flavor of summer, even if it's not summertime. Peaches are generally harvested between June and August, but canned peaches are available year-round. They're packed and canned at the peak of their freshness, so they taste every bit as good as fresh peaches. A 2012 study also found that canned peaches are just as nutritious as fresh peaches — maybe more: They have almost four times as much vitamin C.

This 3-ingredient peach cobbler recipe is our favorite to take advantage of those canned peaches. It uses easy-to-find, shelf-stable ingredients, so you can store them in the pantry until you're ready to bake. It also happens to be a dump cake recipe, which means you'll mix the ingredients in the baking dish. No mixing bowls to clean? Sounds too good to be true, but we promise it's every bit as easy and delicious as it sounds.

But don't take our word for it. Read on to learn how to make the easiest and best peach cobbler you've ever tried. We'll also tell you how to customize it using different types of fruit, so you can enjoy this recipe during every season.

Gather the ingredients for 3-ingredient peach cobbler

3-Ingredient Peach Cobbler Recipe - Mashed (2)

Lindsay D. Mattison/Mashed

The ingredients list for this 3-ingredient peach cobbler is short and sweet: A box of yellow cake mix, two cans of peaches, and a stick of butter. That's it! If you want to add depth to the cobbler, feel free to sprinkle some sugar and cinnamon on top of the peaches. You could also add in your favorite dessert spices to the mix, like cardamom, cloves, nutmeg, allspice, or ground ginger.

You have some options when it comes to choosing canned peaches for this recipe. Almost all canned peaches are of the clingstone variety, which are firmer than freestone peaches and hold up better to baking. But you'll find that peaches are packed a few different ways, and that decision definitely impacts their nutritional value. Taste of Home explains that some peaches are packed in juice. This water-diluted juice concentrate adds about 60 calories to the can. Other peaches are packed in light syrup containing water and sugar, which adds around 85 calories. Heavy syrup canned peaches contain water, sugar, and corn syrup, and pack in a whopping extra 200 calories or so. Since the cake mix already contains sugar, we decided to go with the no-sugar-added juice-packed peaches, but a light syrup peach would work just fine for this recipe.

You'll find the full list of ingredients, including the step-by-step instructions, at the end of this article.

Do you have to use cake mix to make this 3-ingredient peach cobbler?

Cake mix makes this recipe undeniably easy. You don't need to pull out a bowl to mix together any dry ingredients, and storing an extra box in the pantry means you'll always have everything you need to make this recipe at the last minute. That said, if you don't have cake mix on hand, you can still make a great peach cobbler recipe. It just won't be made with only three ingredients.

To make a homemade version of yellow cake mix, you'll need 2-1/4 cups of all-purpose flour, 1-1/4 cups granulated sugar, 2-1/2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk the ingredients together in a medium bowl until they're well mixed and store them in a quart-sized mason jar until you're ready to bake. Making homemade yellow cake mix is a great way to make a gluten-free peach cobbler recipe, too. Simply swap-in any gluten-free all-purpose flour (like Bob's Red Mill Gluten Free 1-to-1 Baking Flour).

Can you make this 3-ingredient peach cobbler with other types of fruit?

3-Ingredient Peach Cobbler Recipe - Mashed (4)

Shutterstock

This 3-ingredient peach cobbler recipe is not only easy to make, but it's also easy to customize. Instead of using two cans of peaches, try using canned apple pie filling, crushed pineapple, cherry pie filling, or canned pears instead. You can also make it with fresh fruit, if that's what you have on hand. It works best if you macerate the fruit with sugar for a few hours before baking the cobbler, though. You need to create enough liquid to ensure that the cake mix gets hydrated as it bakes.

Try using three cups of fresh blueberries, raspberries, strawberries, nectarines, cherries, plums, or any other juicy fruit you have available. You can also use a mixture of several varieties of fruit. Chop the fruit or mash it lightly with a fork to release some of the juices. Then, toss the fruit with 1/4 cup of white sugar. Let the mixture sit for at least 5 minutes or as long as an hour before baking.

Depending on the fruit you're using, you may want to switch up the type of cake mix, too. We used a yellow cake mix for our 3-ingredient peach cobbler, and it turned out fantastic. Chocolate cake mix could be great with cherries, and French vanilla cake would be an excellent choice for blueberries.

Dump the ingredients for the 3-ingredient peach cobbler into a casserole dish

3-Ingredient Peach Cobbler Recipe - Mashed (5)

Lindsay D. Mattison/Mashed

When you're ready to bake, preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9x13 casserole dish with butter or cooking spray. You don't need to use a lot here, just enough to keep the cake from sticking as it bakes. Then, pour the peaches — juice and all — into the baking dish. You can leave the peaches whole to keep things simple, or cut them in half or into 1-inch pieces if your prefer. If you decided to add the optional sugar-cinnamon seasoning, mix the two together in a small bowl and sprinkle it on top of the peaches.

Then, open the cake mix and dump it into the casserole dish. You'll want to smooth out the cake mix using the back of a spoon or a knife, but you don't need to mix it into the peaches. It will be very dry and powdery, but don't worry; it will rehydrate as the cobbler bakes.

Top the 3-ingredient peach cobbler with butter and bake it

3-Ingredient Peach Cobbler Recipe - Mashed (6)

Lindsay D. Mattison/Mashed

Cut the butter into 12 pieces and distribute the slices over top of the cake mix. Some people prefer to melt the butter and pour it evenly over the cake mix, but we like using cold butter because it eliminates a step and keeps us from having to clean an extra dish. To be sure that it didn't make a difference in the quality of the cobbler, we tried it both ways. We didn't notice any difference between the batches, so we'll stick with the version that involves fewer dishes.

Bake the 3-ingredient peach cobbler for 45 to 50 minutes, until the filling is bubbly and the top is golden brown. Let the dish sit for five minutes after removing it from the oven. If you're serving it warm, it will be difficult to serve with a spatula. The cake is very gooey and moist, so a large spoon works best here. Once it's cooled to room temperature, it's much easier to scoop with a flat spatula.

Serve the cobbler warm or cold, with or without a scoop of ice cream. Store the leftovers in the refrigerator for up to a week, or in the freezer for up to three months.

How did our 3-ingredient peach cobbler turn out?

3-Ingredient Peach Cobbler Recipe - Mashed (7)

Lindsay D. Mattison/Mashed

This recipe was an absolute hit. When it came to flavor, the 3-ingredient peach cobbler hit all the notes we were hoping for. The topping was lightly crispy and caramelized, but the cobbler itself was gooey and soft. We loved how the peaches held their texture and created a nice contrast to the soft cake mix. All in all, this cobbler had the perfect level of sweetness for our liking, but it wasn't too sweet that we couldn't drizzle some caramel sauce on top (something that we totally recommend!). Put it together with melty ice cream, and this dessert was almost too good to be true.

Between the incredible flavor, how easy this dessert was to make, and the fact that it's extremely affordable, we're going to call this recipe an absolute winner. As a bonus, it only dirtied up one dish. That makes it on the top of our list of go-to desserts to make for holiday dinners, backyard barbecues, and potluck events.

3-Ingredient Peach Cobbler Recipe

4.9 from 39 ratings

Fill 202Print

This delicious 3-ingredient peach cobbler recipe uses easy-to-find, shelf-stable ingredients, so you can store them in the pantry until you're ready to bake.

Prep Time

10

minutes

Cook Time

50

minutes

Servings

12

servings

3-Ingredient Peach Cobbler Recipe - Mashed (8)

Total time: 1 hour

Ingredients

  • 2 (15-ounce) cans peaches packed in 100 percent juice or light syrup
  • 1 (16.5-ounce) box yellow cake mix
  • 1 stick (½ cup) unsalted butter, cut into 12 slices

Optional Ingredients

  • Vanilla ice cream, for serving

Directions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13 casserole dish with butter or cooking spray.
  2. Pour the peaches into the prepared baking dish, cutting them in half if desired.
  3. Sprinkle the cake mix on top, smoothing out the top with the back of a spoon or a butter knife. Do not mix the cake mix into the peaches. It will look dry and powdery, but that's okay.
  4. Distribute the sliced butter over top of the cake mix.
  5. Bake the peach cobbler until the filling is bubbly and the top is golden brown, 45 to 50 minutes.
  6. Serve warm with a scoop of vanilla ice cream, if using.
  7. Store the leftovers in the refrigerator for up to a week, or in the freezer for up to three months.

Nutrition

Calories per Serving252
Total Fat9.1 g
Saturated Fat5.5 g
Trans Fat0.4 g
Cholesterol20.3 mg
Total Carbohydrates42.3 g
Dietary Fiber1.4 g
Total Sugars26.3 g
Sodium288.4 mg
Protein1.8 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

3-Ingredient Peach Cobbler Recipe - Mashed (9)

Rate this recipe

Recommended

3-Ingredient Peach Cobbler Recipe - Mashed (2024)

FAQs

Why is my peach cobbler mushy? ›

If your Peach Cobbler is mushy, it means either 1) your peaches were too ripe and broke down too much when baking (this can also produce a mushy topping), or 2) the Peach Cobbler was overbaked.

How to make a simple peach cobbler with cake mix? ›

Directions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Pour peaches into a baking dish. Sprinkle cake mix on top and pour melted butter all over.
  3. Bake in the preheated oven until golden brown, about 50 minutes.
Aug 11, 2022

How do you make peach cobbler less runny? ›

Water and flour can be combined to make a thickening agent for peach cobbler. This mixture is commonly known as a "flour slurry."

Why is my cobbler full of liquid after baking? ›

Not coating the fruit in some starch.

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling.

Why is my cobbler gummy? ›

Using any type of fruit.

To be clear, you can use any fruit for making cobbler, but using canned fruit or, worse, canned pie filling can result in a sickly sweet cobbler with a gummy filling. Try this: Fresh fruit is grand, but frozen fruit works too.

Why is my cobbler doughy? ›

Too often, the biscuit topping will mix with the syrupy filling and result in a doughy texture throughout the entire dish. To avoid this mishap, you can try hot water as an easy addition for crisp cobbler crust. It may sound counterintuitive to add liquid to a recipe to promote crispness, but it works. Trust us.

How do you thicken peach cobbler without cornstarch? ›

* *If you find your Peach Pie Filling isn't thickening to your likeness, you can add an extra 1 -2 tablespoons of arrowroot flour. Keeping stirring over medium heat and bring to a light boil. Once your Peach Pie Filling has thickened to your desired consistency, remove from heat and allow to cool.

Why do you put cornstarch in a cobbler? ›

Some kind of starch is typically what's used to thicken cobblers (and pies, slumps, or grunts, such as in our Mixed Berry & Cornmeal Slump). Their thickening powers come from their ability to absorb water, which causes the starch granules to swell and burst, thickening the liquid.

How to tell if peach cobbler is done? ›

I assume you're asking this about the dessert and not the shoe repair person. You take a clean tooth pick and poke it into the batter section of the cobbler. If the toothpick comes out clean, it's done. If there's raw batter clinging to it, bake it for a bit longer.

What is cobbler topping made of? ›

The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

Why is my peach cobbler not cooking in the middle? ›

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

How to fix runny pie filling? ›

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

Can a peach cobbler be left out overnight? ›

Can Peach Cobbler Be Left Out Overnight? As a general rule of thumb, most fruit pies and cobblers are fine to be left out overnight at room temperature as long as they are covered. If the pies contain dairy or eggs, then you should store them in the fridge.

Can dogs eat peach cobbler? ›

Otherwise, a few peach slices once daily is a fine snack for your pup. But don't go feeding him a scoop of peach cobbler at the neighborhood block party. Consequences will ensue, including diarrhea, vomiting and abdominal pain.

What does it mean when a peach is mushy? ›

As Dave mentions, over ripe will cause mushy fruit.

Why do peaches taste mushy? ›

Because peaches are sensitive to their environments, their texture and flavor can change if they aren't stored properly. If you buy a good peach, and then store it wrong, you'll be sorely disappointed when you take a bite.

Why is my peach so soft? ›

A ripe peach will be slightly soft to the touch. If it's too hard or firm, then that probably means it's not ripe yet. Try gently squeezing your peach — if there's a little bit of “give,” then your peach is ready to eat. Just be sure not to press too hard since peaches tend to bruise easily.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Dr. Pierre Goyette

Last Updated:

Views: 6051

Rating: 5 / 5 (50 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Dr. Pierre Goyette

Birthday: 1998-01-29

Address: Apt. 611 3357 Yong Plain, West Audra, IL 70053

Phone: +5819954278378

Job: Construction Director

Hobby: Embroidery, Creative writing, Shopping, Driving, Stand-up comedy, Coffee roasting, Scrapbooking

Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.