We’ve made peach cobbler here on the blog before, but like many good things there are lots of brilliant variations which can be worked on a peach cobbler. This particular cobbler came about because I’ve been craving peach cobbler for a few weeks and it occurred to me that I had some lovely peach pie filling in the basement and a few fresh mangoes for pop. You could also add a few sliced canned peaches to bump up the fruit content. All of these things came together to make an amazing peach cobbler. In this recipe we also use a vanilla cake mix and some Thick Gel (Ultra Gel will work too!) to top things off. Ice cream or whipping cream is optional, but very much recommended.
Spicy Peach Cobbler
1 box vanilla cake mix (I like Duncan Hines or Betty Crocker)
2 tsp pumpkin pie spice
1 1/2 cups water
1 bottle peach pie filling + one large mango diced
Combine peach pie filling and additional fruit and place in the bottom of a 9×13 inch baking pan. In a separate bowl combine cake mix, pumpkin pie spice and starch and mix well. Add water and mix to combine. Pour over peach pie filling and smooth. Bake in 350 degree oven for 30-35 minutes until cake is done all the way through and golden brown on top. Serve warm with ice cream or Ultra Gel Whipping cream.
And here’s a reminder for the Whipping Cream recipe:
In a stand mixer combine 1 pint whipping cream, 1/4-1/2 cup powdered sugar, 1/4 tsp salt and 1 teaspoon vanilla. Whip until frothy. Add 1-2 teaspoons Ultra Gel and continue whipping until thick and creamy. Refrigerate any whipped cream that you don’t use. It will stay thick and good for several days.