The Best Four Ingredient Peach Cobbler

When Derek and I first got married back in 2011 I tried to be really domestic and make a peach cobbler from scratch. It turned out to be a complete disaster. Fast forward a few years later when we were living in North Carolina, I stumbled across a recipe on how to make a peach cobbler from a yellow cake mix, and it totally rocked my world. I have made this recipe at least 20+ times since then, and it turns out perfect every time.

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Hot to Make The Perfect Peach Cobbler:
The key to this peach cobbler is that you don't have to mix any ingredients together. You just layer everything together in a 9x13 casserole dish and slide it into the oven. Then some serious magic happens and this becomes one of the most delicious peach cobblers you'll ever eat.

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How to Store Leftover Peach Cobbler:
The very best part of this peach cobbler is the left overs. After you eat it the first day, cover it with tin foil and then slide it into the fridge. When you wake up the next morning take it out, dive in with a spoon, and finish off whatever is left in the baking dish, I won't judge. It turns into this cold, sweet, and crunchy deliciousness when it's in the fridge that is really hard to describe in writing. You need to just witness it for yourself.

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Ingredients:
24.5 oz jar of sliced peaches in light syrup

1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F.


Start off by pouring in the entire can of sliced peaches with the juice included. Then sprinkle the entire yellow cake mix evenly on top of the peaches. Arrange your 16 butter squares even spaced on top of the yellow cake mix. Then sprinkle your brown sugar across the entire top. If using walnuts, sprinkle them on top at this point.

Bake for about 40 minutes.

Serve warm or cold, with or without ice cream.


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