There are tons of different ways to make it. Even if you are gluten free or avoiding certain allergies, there are still loads of ways to make it. I have been experimenting with ways to make peach cobbler with things I have on hand. Next. I’d like to try it with the Hodgson Mill’s gluten free cookie mix.
A few different recipes impacted me as far as creativity goes:
On Betty Crocker’s site, there is a recipe for a peach cobbler using a cookie mix. This is my adapted version of their recipe and others. Lynne’s Kitchen and Cooking with Sugar have peach cobbler recipes that have helped me, in deciding what kind of ingredients I wanted to use. How I make my Peach Cobbler fails in comparison to how good others’ are, but the recipe is just something I can whip together to give me food to eat- enjoyable food.
- 2-15 ounces of peaches in light syrup
- 1/2 cup of melted butter
- Box of dessert mix (I have used Betty Crocker’s gluten free yellow cake and sugar cookie mixes)
- Vanilla Extract (just a few drops)
- Milk (My best estimate would be anywhere from 1/4-1/2 cup)
**For today’s peach cobbler, I used Betty Crocker’s gluten free sugar cookie mix. I thought it turned out pretty good. Thought the yellow cake mix turned out really good, but both would work.**
- Preheat the oven to 375.
- Pour peaches into 9 by 13 pan (You could sprinkle some cinnamon, extra sugar, and/or butter if you want. I opted not to.)
- In separate bowl, pour your “mix” (cake, cookie, etc), melted butter, vanilla extract, and some milk. You can add in more milk as needed. I added a little bit more milk than necessary. Here’s why: I wanted my mix to resemble batter (not dough), so that it would be easier to pour into the pan.
- Carefully pour the batter into the pan. Try to spread it out through the pan, so all areas are covered (I didn’t carry this out very well, but it turned out good).
- Allow it to cook in the oven for 30 minutes. Remove from oven, and allow 10-15 minutes to cool before eating (if you can wait that long).