With peaches in season and all over the place right now I decided to make a peach cobbler. After I had the peaches in the pot ready to cook I realized I was completely out of sugar. I didn’t want to crawl out of my pajamas just for sugar, so I improvised with ingredients we had in the house. This recipe turned out so great the entire pie plate lasted all of a day and half! For this peach cobbler recipe we used both white and yellow peaches, however you could use either or types.
Ingredients you need for Jen Goode’s Improvised Peach Cobber:
- 6-8 full sized peaches
- 12-14 large marshmallows
- 1 tsp cinnamon
- 1 cup of water
for crust topping…
- 1/2 package birthday sprinkle cake mix
- 1/2 cup flour
- 1/2 cup butter or margarine
- 2 tablespoons milk
- 1 tsp cinnamon
Directions to make peach cobber:
Slice the peaches, leaving the skins on and remove the pit.
Combine filling ingredients in a medium to large saucepan. Simmer on medium heat until peaches are soft enough to easily mash with a fork, approximately 20 minutes. The skins should be easily cut with a spoon. Marshmallows will melt into mixture. Stir occasionally.
Thoroughly combine cake mix, flour and cinnamon. Stir in butter using a fork to create a crumble mixture. Stir in milk. Mixture will be sticky and clumpy.
Pour hot peach mixture into pie pan.
Spoon topping onto hot mixture.
Bake at 375 for 25 minutes or until topping is golden brown. Remove from oven, let cool for 30 minutes.
If you’d like to make a traditional peach cobbler it’s an easy ingredient switch. Replace the marshmallows with 1/2 cup white sugar in the filling. For the topping, replace with cake mix with another 1/2 cup of flour and add 2/3 cup of white sugar. That’s it! Now I prefer the cake mix because the sprinkles add a little extra fun to the topping and the marshmallows add a tiny bit of creamy syrup texture to the filling. This peach cobbler was SO good!