These are tried and true. The first one is so good! The peach jello makes
even the canned peach juice taste like fresh peaches were used! Enjoy!
Sandra in Spring, Texas
PEACH COBBLER made with cake mix
1 (29 oz.) can sliced peaches, drained, juice reserved
1 large box peach flavored gelatin
1 (18.5 oz.) box yellow cake mix
1/2 C. butter
1/2 C. water
Preheat oven to 350ºF (175ºC).
Place peaches in bottom of 9 x 13-inch cake pan. Sprinkle dry peach gelatin
over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and
distribute over cake mix. Pour 1 cup of reserved peach juice and 1/2 cup of
water over the top. Bake for 60 minutes, or until the top is browned.
5 fresh peaches or 1 qt. canned peaches (Freestones are best)
3/4 c. sugar
Peel, pit and halve peaches. Place in a large saucepan with the sugar. Bring
to a boil while stirring occasionally.
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. milk
Pour boiling fruit and juice into an 8 or 9 inch square pan sprayed with
Pam. Don't put more than 1/2 inch of juice in the baking pan.
Pour the batter over the hot peaches and juice.
1/2 cube margarine
Pour over the batter in a drizzle. Sprinkle with cinnamon and nutmeg.
Bake at 350 degrees for 30 to 40 minutes. Serve plain or with milk,
Half & Half or ice cream. Apricots may be substituted for the peaches.
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