Okay, here’s my blog post about making a dump peach cobbler without using any cake mix:
Alright, folks, so the other day I was craving peach cobbler. Like, really craving it. But I looked in the pantry, and guess what? No cake mix. And honestly, sometimes those mixes taste a little…artificial, you know? So, I thought, “Challenge accepted!” I’m gonna make a cobbler from scratch, and it’s gonna be the easiest thing ever.
Getting Started
First, I grabbed a couple of cans of sliced peaches in heavy syrup. You can totally use fresh peaches if it’s peach season, but canned works great, especially when you’re in a hurry. I dumped both cans, syrup and all, into a baking dish. I used a 9×13 inch one, but you can use whatever you have. I also made a note that next time I might try the cans packed in juice, to control the sweetness level more.
I made sure the peaches were nice and spread out in the dish, and moved on the topping.
Making the “Dump” Topping
This is where the “no cake mix” magic happens. In a big bowl, I tossed together:
- 1 cup of all-purpose flour (just regular, nothing fancy)
- 1 cup of sugar (I might use a little less next time, depending on how sweet the peaches are)
- 1 teaspoon of baking powder (this gives it that fluffy lift)
- 1/2 teaspoon of salt (just a pinch to balance the sweetness)
- 1/2 cup of milk.
- 1 tsp vanilla extract.
I gave all those dry ingredients a good whisk,I added a bit of milk to the dry ingredients, and stir it up, so that it looked like a thick pancake batter. Then, I just poured this batter right over the peaches in the dish. Don’t stir it! Just let it sit on top like a glorious, doughy * is a very important step that I almost forgot.
The Butter Situation
Okay, this is crucial. I took 1/2 cup (that’s one stick) of butter, and I sliced it into thin pats. I arranged these butter pats all over the top of the batter. As it bakes, the butter melts down and creates this amazing, crispy, golden *’s the best of both worlds.
Bake and Enjoy!
I popped the whole thing into a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 35-40 minutes. You want the topping to be golden brown and bubbly, and the peaches should be nice and tender. My kitchen smelled amazing while it was baking.
Once it was done, I let it cool for a little bit (if you can resist!), and then I scooped out a big serving and topped it with a dollop of vanilla ice cream. Seriously, it was so good. And so much easier than I thought it would be! No cake mix needed, and it tasted way better than any boxed mix cobbler I’ve ever had. Next time, I might add a sprinkle of cinnamon or nutmeg to the topping for a little extra flavor. But even as is, it was a total winner!
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