Peach Cobbler Pie

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 558, total fat 32 G., saturated fats 14 G., proteins 6 G., carbohydrates 64 G., fiber 6 G., cholesterol 51 mg, sodium 686 mg, sugar 19 G.

Peach cobbler has never been so easy to make! This is a no-fuss, no-dish pie. Instead of cake mix, we use store-bought corn muffin mix, which takes the pie to a whole new level of flavor. Simply layer all the ingredients in a baking pan in the order listed and pop them in the oven, where the magic happens, creating a delicious, moist pie with tender fruit and a crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 x 425g cans of sliced canned peaches
1 teaspoon cinnamon
2 x 230g packages corn muffin mix
3 tablespoons light brown sugar
165g unsalted butter, cut into cubes, chilled
0.5 cup chopped toasted pecans
Vanilla ice cream, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, peaches, pecans, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
Place the peaches, juices, cinnamon, and 1 teaspoon of salt in a baking dish. Stir. Sprinkle evenly with the corn muffin mix, then with brown sugar. Spread the butter evenly over the top.