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How do you enjoy ice cream while it’s cold outside?  Easy–with peach cobbler!

Ingredients and Directions:

2 cans sliced peaches in 100% juice
1 box yellow cake mix
4 Tablespoons sliced butter
Cinnamon to taste
Nutmeg to taste (if desired)


Drain the juice from both cans of peaches and set aside.  Place fruit in the bottom of a 9×9 baking pan.  Cover the fruit with the yellow cake mix and sprinkle with cinnamon and/or nutmeg.  Slice the butter on the top and use approximately half of the juice over the cobbler.


Cover with aluminum foil and bake for 15 to 20 minutes at 350F.  Pull out to check and remove the foil.  If there are any dry spots, drizzle a little more juice over the top as needed (you’re not trying to drown your dessert).  Return the uncovered cobbler to the oven for an additional 10 to 15 minutes.

Serve hot and don’t forget the vanilla ice cream!

 ***This recipe can really be used with any canned fruit as long as you have a sweet juice to pour over the top to keep everything nice and moist.  I love using blueberry pie filling so I’ll just crack open a can of peaches and drain the juice to be used for the cobbler.***

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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