Peach Cobbler Cake Crisp
Peach cobbler cake crisp with juicy peaches and a buttery cake mix oat topping baked until golden
PRINT PINServings 10
INGREDIENTS
Peach Filling
- 6 cups sliced peaches fresh or thawed frozen
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp kosher salt.
Cake Crisp Topping
- 1 box yellow cake mix 15.25 oz
- 1 cup old fashioned oats
- ¾ cup packed light brown sugar
- ½ cup unsalted butter melted
- ½ tsp ground cinnamon.
Optional For Serving
- vanilla ice cream
- whipped cream.
INSTRUCTIONS
Prep
- heat oven to 350 F
- grease a 9x13 inch baking dish with butter or nonstick spray.
Assemble
- in a large bowl mix peaches
- granulated sugar
- cornstarch
- lemon juice
- vanilla
- cinnamon
- and salt then spread evenly in the baking dish
- in a separate bowl mix cake mix
- oats
- brown sugar
- and cinnamon then drizzle in melted butter and stir until clumpy
- sprinkle topping evenly over peaches and lightly press to adhere without compacting.
Bake And Serve
- bake until the top is deep golden and the filling is bubbling at the edges about 40 to 50 minutes
- cool 15 minutes to thicken then serve warm with ice cream or whipped cream if desired.
Notes
1. Use canned peaches 2 cans 29 oz total drained and reduce sugar to 0.5 cup; Add 0.5 tsp nutmeg or ginger for more spice; For extra crisp add 0.5 cup chopped pecans; If peaches are very juicy increase cornstarch to 3 tbsp
Nutrition
Calories: 380kcal | Carbohydrates: 60g | Protein: 3g | Fat: 14g