Toni’s Peach Cobbler
I started trying to scrape money together for a car at 13 when I worked 6 hours each week on at a local, family owned bar-b-que restaurant. I knew that at $5.15 an hour, I probably would still wouldn’t get the car of my dreams, even after three years of saving, but I knew I had to start somewhere.
Toni was my lively and boisterous manager who taught me that in order to make a good cobber you need easy shortcuts, plenty of butter, and a heaping scoop of cold vanilla ice cream.
Thanks Toni for this foolproof crowd pleaser with a southern flair.
2 cups yellow cake mix, divided
1 32 oz. can yellow peaches packed in syrup
3 tsp cinnamon
¼ tsp fine salt
1 cup brown sugar, packed, divided
¼ cup cold butter, cut into ¼ inch disks
Vanilla ice cream or whipped cream to serve.
Preheat the oven to 350 degrees.
Using a slotted spoon, transfer your peaches into a 9X9 glass baking dish. Pour ½ cup of the canning syrup over the peaches.
In a medium size mixing down blend the cake mix, ½ cup of the sugar, the cinnamon, and the salt.
Sprinkle 1 cup of the dry ingredient mixture evenly over the peaches. Do the same with the remaining ½ cup of brown sugar and then repeat with the rest of the dry ingredient mixture.
Separate and place the cubes of cold butter evenly across the surface of the cobbler so every ½ inch or so has a small cube of butter.
Place the cobbler on a baking sheet to protect from it bubbling over in the oven. Bake for 30-40 minutes uncovered or until the cobblers bubbling and golden brown.
Once out of the oven, allow the cobber to set up for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.