What does an inveterate baker do when life hands her five peaches that need to be used like NOW and half a box of cake mix? Well, she makes peach cobbler. Only because she never uses cake mix, she’s not quite sure it will work. #spoileralert #itdid
What happened was that I saw this yummy looking recipe for grilled peaches, but I didn’t, um, notice the grilled part until I went to start making the recipe. And we don’t have a grill. Oops. So I needed to try something else.
And after testing/making these Grown-Up Cake Batter Milkshakes and then making a virgin version for a friend a couple days later (hint: replace the vodka with milk), I still had half a box of cake mix left and no desire to ever drink cake batter milkshakes ever again. They’re good. They are. But once you’ve gone through a gallon of vanilla ice cream in three days it’s, like, enough?
Anyway, back to the peach cobbler. Normally I like biscuity cobblers. I like how the underside of the biscuit dough gets all gummy and saturated with peach juice. Plus it’s a little easier to justify having it for breakfast. Just sayin’. That said, half a box of cake mix was the perfect amount for topping a 9×9 pan of cobbler. And while it isn’t super fancy, it’s still really good.
Easy Cake Mix Peach Cobbler
Adapted from America’s Test Kitchen
4-5 ripe peaches, pitted, skinned and sliced
1/3 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 pinch ground cloves
1 tablespoon brandy (optional)
1/2 box of white or yellow cake mix
half the oil recommended on the cake mix box (brands vary)
half the water recommended on the cake mix box (brands vary)
1 egg (mixes usually call for 3 eggs for the full box–I used one and it turned out fine)
1) Preheat oven to 350 degrees.
2) Pit, skin and cut the peaches into thick slices.
3) Combine peaches, sugar, cornstarch, vanilla extract, cloves and brandy (if using) in a 9×9 baking pan and mix thoroughly.
4) In a small bowl, combine cake mix, oil, water and egg.
5) Top peaches evenly with cake mix.
6) Bake for 20 minutes.
7) Let cool for 15 minutes & serve warm with vanilla ice cream.
Do you ever experiment with baking? Are you always relieved when an experiment doesn’t become an epic fail?