The cobbler only takes about 3 hours to cook, and it tastes like it was made in the oven. It was absolutely fantastic. I wish I hadn’t overeaten all the Mexican food or else I would have chowed down on the cobbler some more.
You can find the original recipe at food.com
· Easiness---8---The instructions from the original recipe were a bit confusing, because I didn’t know if all the ingredients were supposed to be mixed or layered. I ended up mixing them, and I am very glad I did, because everything was evenly distributed.
· Yumminess---7---This was good, but I think it should have cooked a bit longer. It was a little bit doughy, which I know some people like. Not me. There is a fine line between moist and doughy, and I prefer moist. I also felt that it could have used some sugar as well. When I make it again I will be sure to add about ¼ cup of granulated sugar. I also wish I had used more peaches than the recipe called for.
· Repeat---7---I really enjoyed this dessert, and I think it could be easily done with other fruits as well. My next attempt will be with blackberries. Stay tuned!
|Not a great picture, but I try my hardest :)|
Here is the recipe:
· 2 cups frozen peaches, sliced (I recommend using at least 3)
· 1 tablespoon cornstarch
· 1/2 teaspoon vanilla
· 1/4 cup brown sugar
· 1/4-1/2 teaspoon cinnamon
· ½ Box of Vanilla Cake Mix (9 oz. total)
· 4 tablespoons melted butter
· (I would consider adding ¼ cup granulated sugar)
· Lightly grease or spray (Pam) a crock pot.
· Place peaches in the bottom, sprinkle with cornstarch and stir.
· Add vanilla and brown sugar (and granulated sugar if desired), then stir.
· Next, add cinnamon and cake mix, then stir.
· Drizzle the melted butter then stir.
· Cover and cook on high for 3 to 3 ½ hours.