Ingredients
Two cans (15 ounces / 425 grams each) sliced peaches in heavy syrup (do not drain), one box (15.25 ounces / 432 grams) yellow cake mix, one teaspoon ground cinnamon (optional), one half cup (1 stick / 113 grams) unsalted butter, sliced into thin pats, and one quarter cup chopped pecans or walnuts (optional for crunch).
Equipment Needed
A slow cooker (four to six quarts or larger), a can opener, a spatula or spoon, and a knife for slicing butter.
Method
Dump both cans of sliced peaches with their syrup into the bottom of the slow cooker. Spread them into an even layer. If using fresh peaches, add half a cup of water or syrup.
Sprinkle the ground cinnamon over the peaches if using.
Dump the dry yellow cake mix evenly over the peaches. Do not stir. The cake mix should sit on top as a dry layer.
Distribute the butter pats evenly over the cake mix, covering as much of the surface as possible. The butter will melt into the cake mix as it cooks.
Sprinkle the chopped nuts over the butter if using.
Cover the slow cooker with the lid. Cook on HIGH for two to three hours, or on LOW for four to five hours. The cobbler is done when the topping is set, golden around the edges, and the peach filling is bubbly. Do not lift the lid during the first two hours of cooking.
Turn off the slow cooker and let the cobbler rest uncovered for fifteen to twenty minutes. This allows the topping to firm up slightly.
Serve warm directly from the slow cooker or scoop into bowls.
Storage
Refrigerate in an airtight container for up to five days. Reheat individual portions in the microwave for thirty to sixty seconds. Freezing is not recommended as the topping becomes soggy upon thawing.
Variations
For a peach cobbler with a crisper topping, cook on HIGH for two hours, then prop the lid open with a wooden spoon handle for the last thirty minutes. This lets steam escape and helps the topping dry out. For a spiced version, add half a teaspoon of nutmeg and a quarter teaspoon of ground ginger along with the cinnamon. For a butter pecan version, use butter pecan cake mix instead of yellow cake mix and add one cup of chopped pecans. For a cherry peach version, use one can of sliced peaches and one can of cherry pie filling. For a gluten-free version, use gluten-free yellow cake mix. For a lower sugar version, use peaches packed in water or light syrup (not heavy syrup) and use a sugar-free cake mix. Note that sugar-free cake mixes may turn out drier. For a bigger crunch, sprinkle one quarter cup of granola or crushed graham crackers over the butter at the end.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream. Serve with a dollop of whipped cream. Drizzle with caramel sauce. Serve alongside a cup of coffee or tea. Top with a sprinkle of cinnamon or nutmeg.
Tips for Best Results
Do not stir. The cake mix must stay on top of the peaches. Stirring will create a gummy, uneven texture instead of a soft, cobbler-like topping.
Use sliced peaches in heavy syrup. The syrup provides the liquid needed to cook the cake mix. If using peaches in light syrup or water, add an extra two tablespoons of melted butter to the cake mix layer.
Use cold butter sliced into thin pats. Cold butter melts slowly during cooking, creating a tender, crumbly topping. Melted butter poured over the top will soak into the cake mix too quickly and make it dense.
Do not lift the lid during the first two hours. Slow cookers lose heat quickly when opened. Lifting the lid adds fifteen to twenty minutes of cooking time and can result in an undercooked topping.
Let it rest uncovered. The fifteen to twenty minute rest after cooking allows steam to escape and the topping to set. Serving immediately will be soupy.
Use a larger slow cooker for a thinner, crispier topping. A four quart slow cooker will give a thicker, softer topping. A six quart or larger will spread the cake mix thinner, resulting in a crispier, more golden topping.
Check for doneness with a toothpick. Insert a toothpick into the topping. If it comes out with wet batter, cook for another thirty minutes. The topping should be set and springy.
Do not overcook. Overcooked dump cake becomes dry and hard around the edges. Start checking at the lower end of the time range.
Add frozen peaches. If using frozen sliced peaches (about four cups), thaw them first and drain the excess liquid. Add one quarter cup of sugar and two tablespoons of cornstarch to the peaches before adding to the slow cooker. This will thicken the filling.
Make it in a baking dish instead. If you prefer the oven, bake in a greased 9×13 inch dish at 190°C (375°F) for thirty five to forty minutes until golden and bubbly.