So Jess is the baker out of the two of us. She dazzles at Superbowl with blue moon cupcakes or amps up new years eve with a dazzling champagne cupcakes, and I just eat. It’s not that I don’t enjoy making desserts, I just don’t have a stand mixer or other proper baking appliances, utensils, tools. So this recipe, like the pumpkin muffins or blueberry Danish, is very friendly to the non-baker, baker.

• 2 cans of peaches (30 oz)
• Box of yellow cake mix (I know every reader from south of the Mason Dixon line just shuddered, but lets’ just say this is way easier than their method of doing cobbler & still pretty damn delish).
• 1-2 tbsp brown sugar
• 1-2 tsp cinnamon
• 1/4 to 1/2 cup of sliced almonds (or walnuts or pecans…doesn’t matter it was an addition I made to the recipe that added a nice crunch to the topping of the cobbler)
• 1 stick of melted butter (see that was pretty southern of me)

Dump the peaches (don’t drain, add with juices) in a pan and cover with cake mix (make sure to evenly distribute/coat the peaches because this will ensure even cooking and even soaking up of canned juice). Then drizzle the melted butter & sprinkle the cinnamon/brown sugar/nut mixture last on top.
Bake at 350 degrees for 25-30 min or until golden brown. (I ended up doing mine for 35 min because I wanted the top to crisp up some more so just keep and eye on it & you be the judge on how soft you want it)

Serve a la mode with a scoop of your favorite vanilla ice cream or just dollop with some whipped cream to keep as a warm dessert.

Check out our Instagram to see the final product! So tasty!

Happy Eating, XO.