An extremely easy fruit cobbler to whip up! Fresh peaches are topped with sugar syrup, a sprinkling of cinnamon and a sponge cake mix. Blobs of cream cheese and butter are dotted on top which create a beautiful golden crust when baked.
You can also use tinned peaches in this recipe. Use 4 (400g) tins and pour 250ml juice over them for step 2.
I've used this recipe for years and it's always been great. Well, with a few changes it works out great. First, skip the extra sugar if your peaches are already sweet (most fresh ones are if they're ripe and ALL canned peaches are sweet enough). If you're using another fruit, like blackberries or raspberries, then you'd need the extra sugar. Remember, the cake mix has sugar, too. Second, cream the cheese and cake mix together with a pastry cutter or a couple forks until it resembles a crumbly granola-type consistency. Third, melt the butter and pour it over with the liquid (use less liquid if your fruit is really juicy!) Alternately, cream the butter in with the cheese and cake mix (see above). And last--cinnamon is not always appropriate if you are using this with a different fruit. Other options that might sound better to you are nutmeg, vanilla bean specs or vanilla-flavored sugar. Oh, and for a crunchy bonus, sprinkle the top with sliced almonds before baking. - 17 Jul 2007 (Review from Allrecipes US | Canada)
OK, I reviewed this before but last night 8/26/07 I made this again and found a better way to make the cobbler. I mixed the cream cheese with the cake mix in a food processor just until mixture gets crumbly. After putting this mixture on the peaches (used fresh this time) I added the butter (melted) over the top of the cobbler. My fiance said that was the best cobbler I have ever made. I give the credit to my food processor. This recipe is now 5 stars! - 05 Nov 2003 (Review from Allrecipes US | Canada)
This is a really great and easy peach cobbler that is a family favorite. I did do a few revisions though. I left out the water and suger all together (I used 2 large cans of peaches with heavy syrup instead and added 1 cup of the juice instead of fresh). I also cut the cream cheese into the cake mix with a pastry cutter (two knives work just as well) and then sprinkled the mixture on top of the peaches and cinnamon. I also melted the butter and drizzled it on top of the cake mix and increased the baking time to one hour. It comes out great and perfect every time. - 02 Dec 2002 (Review from Allrecipes US | Canada)