Peaches and Cream Sugar Cookie Cobber
Only 5 ingredient quick & easy dessert recipe perfect for spring and summer
Equipment
- 9 x 13 baking dish
- measuring cups & spoons
- small microwave safe bowl
Ingredients
- 2 (15 oz) cans sliced peaches (or 6 cups frozen or fresh sliced peaches)
- 1 TBS ground cinnamon ( add more, if needed)
- 1 cup heavy whipping cream (or buttermilk, milk, half and half)
- 1 (17.5 oz) package sugar cookie mix (I use Betty Crocker)
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees. Grease or butter a 9 x 13 baking dish.
- Pour both cans of peaches into bottom of prepared baking dish and spread evenly.
- Sprinkle ground cinnamon on top of all of the peaches.NOTE: if using fresh or frozen peaches try sprinkling on a little brown sugar on top. Canned peaches seem to be sweet enough without that step.
- Pour heavy whipping cream all over the peaches. (DO NOT MIX IN)
- Sprinkle cookie mix over peaches and cream mixture. (DO NOT MIX IN)
- Pour melted butter all over the sugar cookie mix. (DO NOT MIX IN)
- Bake in preheated oven for 35-45 minutes until sugar cookie is golden brown and cooked through. Check with a tooth pick to make sugar it's not doughy.NOTE: mixture will be runny but will thicken as it cools.
- Cool on countertop for 20-30 minutes before serving to allow cobbler to thicken. Enjoy. This is great with scoops of vanilla ice cream.