The Texas BBQ Forum

I ran across this recipe on a blog site. I thought, "How easy is this?"

Sweetened peaches are piled into a baking pan, sprinkled with cinnamon, and topped with yellow cake mix. Cubes of cream cheese and butter are then added, and the cobbler is baked until golden and bubbly.

OK, I didn't follow the directions to a tee.
I bought the cheapest canned peaches that I could find. Always Save Yellow Cling Peach Pieces and 1 box of Pillsbury Moist Supreme Yellow Cake Mix. The rest of the ingredients I already had.
I dumped both 29 oz cans of peaches (undrained) into a half size SS pan coated with Butter Flavored PAM. A generous sprinkling of ground cinnamon over the top.
I stuck 'em in the smoker at 225 for ~2 hours with the ribs.
I did stir them a couple times, just to see how far they had reduced.
Dumped the cake mix on top of the peaches, added chunks of butter and I screwed up by not cubing up the cream cheese as you can see. I finished in a 350 oven.
And the best part, less than 5 bucks.



The money shot.



Yesterday after I made it, I thought it was dry and powdery.
Today, it is to die for. The cake mix sucked up all of the juice and it is Peach Heaven.

12 fresh peaches, pitted and sliced or (2 - 32 ounce cans of peaches)
1 cup water (Peach Juice from canned)
1 cup white sugar (omit if using canned)
1/2 teaspoon ground cinnamon
1 (18.25 ounce) package white or yellow cake mix
1 (8 ounce) package cream cheese
1/2 cup butter

Preheat oven to 350 degrees F (175 degrees C).
Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
Bake in preheated oven for 45 minutes, until golden.

Enjoy and Thanks for lookin'

You had me at Peach Cobber! That is on the to get done list, thanks Gunny. S/F

Yeah, i think that is a keeper to. Sure looks good. Thanks for posting. CF

Thanks guys, I appreciate the compliments.
You will not regret making it. That smokey flavor on the peaches is...... BRB, I need another piece.

Looks like a winner, I am always looking for recipes for sides that are easy and can be cooked along side the meats. Saves ya from heating up the house as well. I plan on cooking this up during one of our boy scout campouts.
Thanks for sharing.

Thanks limey,
I bet that would work in a Dutch Oven too.

Use a 1/2 can of sprite or so instead of water in a dutch oven. 20 briquets split between top and bottom. Done when coals are used up.

Spice cake mix and canned pears are also good.

JT

Thanks for the tip elpjt
I've never used my DO that way, so I guess it is now time to learn.
Since we are gonna sub ingredients, how about Peach Schnapps or Brandy? Thoughts?

Jarhead wrote:Thanks for the tip elpjt
I've never used my DO that way, so I guess it is now time to learn.
Since we are gonna sub ingredients, how about Peach Schnapps or Brandy? Thoughts?

Peach Snhapps

I'm going to giv this a try in my over the firebox oven tomorrow. I'll post results.

Used this recipe many times, and it has never let me down. And you can also add some fresh roasted hatch green chilli's to it for a great change of pace. You'll be surprised at the flavor contrast.