Posted by Grandma Jeanne on January 12, 2011
2 15-ounce cans of peaches minus all but 2 or 3 tbsp of the juice
1 yellow cake mix (about 18 ounces)
1 stick melted butter
Cinnamon to taste
Mix in crock pot, and cook on low about 3 hours.
Posted by Grandma Jeanne on April 19, 2010
Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour
Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk
1 tablespoon brown sugar, for topping
Whipped cream
Preheat the oven to 425 degrees F.
Generously butter a 1 1/2-quart shallow baking dish.
Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour.
Mix gently and spread evenly again.
Bake for 10 minutes.
Meanwhile combine all dry ingredients for cobbler crust in a bowl.
Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs.
Add buttermilk and stir to form a soft dough.
Remove fruit from oven and drop rounded spoonfuls of dough on top.
Sprinkle with last tablespoon of brown sugar and return to oven.
Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes.
Serve warm with ice cream!
Servings: 8 | Prep Time: 30 minutes