So I’ve been on Pinterest like crazy the past couple days trying to prep for my sister in-law Tinker Bell and her family. They will be here for the Super Bowl so lots of research to do to create an enjoyable day while dealing with a tight budget. Thankfully there are only 28 days in the month of February which helps with my meal planning.
I came across a pin for Peach Cobbler, it looked delicious! It used a box cake mix and canned peaches for recipe. So I thought I would try it out. You can find the recipe click here. The original blog recipe used a yellow cake mix. I have not had a lot of experience making cakes so I thought using a pre-made box cake would be the answer, until I went to the store and looked at the prices. So I decided to make my own from scratch. It’s not hard!!! In fact if I had realized how easy it was earlier I wouldn’t of spent so much time trying to figure out if I should do it my self or buy a box.
Then there was the attraction of using canned peaches. I don’t buy canned very often and again don’t know why I wanted to, expect for the simple fact to follow the recipe and maybe it would be easier. I went to price the 29oz can of peaches, which were all at $2.00 a can. I would need 2 cans so that would be $4.00 (yeah not sure why I needed to point out how much 2+2 is) Well they only had the large peaches in heavy syrup, that might not be a bad thing but I’ve always bought fruit in juice or water. So I thought I take a chance and see how much the frozen peaches were. 16oz bag was $2.00. So I would need two bags which would equal $4.00 (there’s my math again) Same amount of money for the 2 cans of peaches. Now one thing to keep in mind the canned peach are in heavy syrup, so the 29oz is weighing the syrup as well as the peaches. So for the money I would get more frozen peaches. Plus the preferred appeal is frozen are healthier (unless you can your own peaches) compared to the heavy syrup.
As a side point the original recipe used ice cream to top this desert off. I love ice cream. Well have you looked at the price of ice cream this past week? I think the prices went up by $1.00 for half gallon. It was going to cost between $4-$8 depending on where I would buy it from. So I made my own whipping cream which cost less then $1.50 to make.
For the yellow cake mix I used click here this recipe as my guide.
You’ll need a 9×13 glass baking dish
2 cups of all purpose unbleached flour
1 & 1/2 cups of sugar
1 TBSP baking powder (make sure fresh no more then 4 months old).
1/2 cup or 1 stick of butter (semi-melted)
1/4 cup whole oats
1 brick of cream cheese (room temp)
1/2 cup of sugar
1/2 tSp vanilla extract
2 16oz bags of frozen peaches
3 tbsp brown sugar
1 tSp cinnamon
1/2 cup whole oats
1 tbsp all purpose flour
1/2 tSp cinnamon
3 tbsp brown sugar
2 tbsp melted butter
Pre-heat oven to 350
Prep peaches. Take frozen peaches and cut in 3rds for large pieces for smaller pieces just cut in half, your looking for about 1inch pieces.
You can place in microwave safe dish and defrost peaches for 3 min stir around then place on defrost for another 3 min. Unless your peaches have been sitting out you can skip this step. You want a semi frozen peach.
Then toss brown sugar & cinnamon with peaches and set aside.
For cake mix: in a large bowl whisk together flour, sugar & baking soda until combined. Then add two eggs. Mix until crumbly. Take butter place in a bowl and place in microwave on defrost. Defrost butter for 1 min or until semi melted butter, remove 1 tSp of butter and use to grease a 9×13 glass baking dish. Then place remainder of butter with flour and mix until combine together. Remove 1/2 cup of cake mix and reserve for crumble.
Place remainder of cake mix in the grease baking pan, with your fingers or a spoon spread out evenly to the bottom of pan.
Place cake in oven and bake for 10-15 min.
While cake bakes prepare cream topping: in a bowl add cream cheese, 1 egg, vanilla & sugar and mix with a egg beater (or by hand) for 3 min until smooth. Then set aside.
Now prepare cake crumble topping. Take the 1/2 cup of reserved cake batter and add 1/4 cup of whole oats and mix together.
Oatmeal crumble: in a bowl mix together 1/2 cup oatmeal, brown sugar, flour, cinnamon then add melted butter and mix until its clumps together.
Once cake has finished cooking for 10-15 min, remove from oven and layer peaches over cake, peaches will sink slightly. Then place cream filling over peaches and spread out evenly. Then crumble cake/oatmeal evenly then crumble oatmeal mixture evenly over cake. Bake for 40 min or until light gold brown. Let cool for 30 min before eating. Cooler it gets the better it gets.