- 6 fresh peaches, pitted and sliced
- 1/4 cup water
- 1/2 tsp ground cinnamon
- 1 box Hodgson Mill Gluten Free Yellow Cake Mix
- 10 Tbsp. (1 stick + 2 Tbsp.) unsalted butter, melted
- 1 tsp vanilla extract
- 3 Tbsp turbinado sugar
- vanilla ice cream, for serving
Preheat oven to 350ºF. Coat a 9x13-inch baking dish with non-stick spray.
Add peaches to prepared dish; sprinkle water and cinnamon over the peaches. Next, sprinkle cake mix evenly over the peaches. In a small bowl, combine melted butter and vanilla extract. Pour butter mixture evenly over the cake mix topped peaches - do not stir. Finally, sprinkle turbinado sugar on top of the cobbler.
Bake in a 350°F oven for 40 minutes or until lightly browned and bubbly. (A few patches of cake mix may appear dry and may not bake into the cobbler, but it won't affect the taste when served.) Serve with ice cream. Leftover cobbler can be covered and kept at room temperature for up to two days. It’s best eaten the day it’s made.
Notes: Substitute brown sugar for turbinado sugar if desired
Makes 6-8 servings
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