Start with 6 fresh, ripe peaches & remove the skin with a peeler. Then, using a sharp knife, cut through the peach and move your knife around the center pit to separate the peach into two halves, discarding the pit. Next slice the peaches about 1/8 inch thick & add the lemon juice to keep the slices fresh while you prepare the crust. Prepare the crust how you prefer, we suggest buying a store made crust in the refrigerated dough section at the grocery and put it in your own pie pan, scalloping the edges by pinching it with your fingers. It looks much better than the frozen pie pans, since it still has that homemade look.
Next prepare the crunchy mixture by sifting the flour. You can do this with by shaking it through a fine colander. Then add your brown sugar, pecans & butter. Stir until well mixed & place 1/3 of mixture in the pie shell & set aside. Now add the sugar and tapioca to your peaches and stir. Place the peach mixture in the pie shell covering the crumb mixture & arrange peaches so top is flat. Then spread your remaining crumb mixture over the top.
Peach Dump cake is the most popular of all dump cake recipes and for good reason. Dump cakes are simple desserts to prepare and this easy peach dump cake recipe only needs 3 ingredients and about 5 minutes of hands on time to prepare to be baked. You don't even need to mix batter!
Dessert is often referred to as a peach cobbler dump cake, since the results are similar to that simple dessert. Grab some dry cake mix, one or two cans sliced peaches and some butter and you are ready to make this easy Peach Dump cake!
Much like peach cobbler, this easy peach dump cake is a casual dessert perfect for finishing simple family dinners such as Kielbasa and Potatoes, Chicken Fajita Pasta or Crockpot Tuna Casserole. It's also a great choice to bring to pot lucks and cook outs.
The old fashioned peach dump cake is crazy easy, so a nice choice for fledgling cooks. Kids will get a kick out of how the dry cake mix tossed on with utter turns into a sweet pastry crust like topping with both a soft and crunchy texture. It is pretty much a foolproof dessert and inexpensive to make. It will become one of your go-to dessert recipes, since it is not only delicious, but ingredients are so easy to keep on-hand.
Of course, this is a fabulous summer peach dessert, but as it uses canned fruit you can make it any time of year. Peach dump cake is a great way to brighten up a dreary cold day. Why not make dinner more special tonight, by finishing it with this easy treat!
Bake in preheated oven for 45 minutes to 55 minutes. When top is bubbly and edges are golden brown the peach dump cake is done. The fruit bubbles up and cooks the dry mix from the bottom up, while the melted butter works it's way down.
Leftover peach dump cake is good for a 3-4 days in the refrigerator, but then it should be tossed. [ref] Like a pie, this should not be left out at room temperature for extended periods of time. If it is all getting eaten in an afternoon, there is no need to chill it.
To refrigerate, store leftovers in an airtight container or place the casserole dish with dump cake in the fridge covered well with plastic wrap or aluminum foil. This should be done promptly after the peach dump cake has cooled (within 2 hours).
To Freeze, stick to slices of the peach dump cake. It really doesn't make much sense to make a full dump cake to freeze. Package in an airtight container and the pieces will last up to 3 months in freezer.
I made this cake for a funeral. I cut the peaches in half which made more, I also added a 1/2 teaspoon of each, cinnamon, cloves, and nutmeg, which gives a true peach clobber flavor. I added all the juice from 2 cans. I shifted the cake all over the other ingredients.Served with whip cream, was so delicious.
I haven't made this in a long time. .But I'm making it for an Easter dinner. My mama used to make this when I was growing up She used to make with fresh peaches and combined with cherry filling.And Daddy would make homemade vanilla ice cream to go with it. Hard to believe that was over 50 yrs ago.
Thanks my family loves the peach dump cake especially the crispy topping. I opted to add a second can of peaches as suggested and will make it that way again. One of the easiest desserts I've ever made.
You could strain the juice into a small saucepan and add 2-3 tablespoons of sugar and simmer until dissolved. Honestly, the dump cake should come out OK with the peaches as they are. Probably not worth the extra effort.
Recently I made an Instant-Pot Cheesecake for a family dinner gathering and wanted to top the slices with pie filling. Looking in the pantry I saw that I had a can of peaches in light syrup and knew that would work perfectly.
I added the peaches into the thickened, bubbling pie filling to simmer while I stirred. When I could drag my wooden spatula along the bottom of the pan & could see the metal from the pan for a second or so before the fruit covered the bottom again, I knew it was about as thick as I wanted it.
I wanted to top a dessert with pie filling, but it's an expensive topping. So I used a can of peaches in lite syrup to make my own pie filling to use as a fruit topping. It yields 1-1/2 cups of pie filling. Fast, simple, delicious! #TexasHomesteader
Except being so tasty, this Peach Cobbler is so simple to make that it will be an easy job even for a person that never visited the kitchen. Count it yourself! How much time do you need to mix a cup of flour, a cup of milk, a cup of sugar and a teaspoon of baking powder, and then pour that mix over melted butter and over all that, add the peaches from the can? All in all two or three minutes and you are ready for baking it in the oven.
It takes close to an hour to cook. My mother used to make this almost every Sunday for dessert after our Sunday lunch of roast which she left cooking in the oven during church services. She and I use canned peaches with all the juice dumped into the mix. The cake or biscuit batter rises above the peaches when it cooks. I also use sweetened condensed milk. A dash of salt will tame the sweetness for sure and make it better.
I have been making this for a long time, and I do still use self rising flour and baking powder. It makes the crust fluffy and rises nicely over peaches and tastes like a cake. I also drain the juice from my can peaches and mix the juice with cornstarch and vanilla , cinnamon and tinge of nutmeg to make a thick rich sweet thickened sauce that I blend in a little bit with batter and use the remaining as a glaze and drizzle over top of crust about 15 minutes before I take it out of oven. Tastes so good, note, I sometimes make this recipe with frozen strawberries and blend in strawberry glaze packages
Two cans of peaches,one drained reserving 1/2 cup of juice.pour peaches over melted butter.mix 1 &1/2 flour,1 &1/2milk,1& 1/2 sugar.pour over top,bake at 350 for 30 min.,pour reserved juice over top,bake additional 15 to 20 minutes.
We folks here in GA never cook the fresh peaches first but we do cook for 50 minutes to an hour. We also use White Lily self rising flour with an extra tablespoon added and everything turns out beautifully.
I have been doing this recipe for years. It IS amazing. the recipe given to me used the heavy syrup 28 oz can of peaches and after placing the peaches on the batter, I pour the liquid over all and bake. Yea Amazing!!!
Iv used this recipe for years my family loves it. Every time we have a family gathering I am asked to bake peach cobbler. I use half of the juice to make it a little moist . Comes out fantastic every time. Iv even used blueberries its good also.
I add 1 teaspoon nutmeg and 1 teaspoon cinnamon and I use organic sugar. Today I used fresh peaches instead of canned. Took a couple more minutes to cook. Had a lot of peaches! Yum yum, it is delicious!! ?
I use this recipe with fresh peaches: 1 qt. of sliced peaches. I use I cup of self-rising flour instead of the flour and baking powder. Mix the sugar and flour together. Mix the milk and melted butter together. Add wet to dry ingredients. Pour into casserole and top with peaches. Bake @ 350 for 40 minutes.
I used this recipe and it was a winner! I tried canned pears instead of peaches and added additional sugar in the pears just to make them a little sweeter. I always sprinkle cinnamon and sugar on the top before I place in oven. It was a major hit!
Delicious and so easy. I tweaked the recipe just a bit to add in nutmeg, cinnamon and vanilla as my mother uses in her recipe. I cooked for an hour. I also used the bigger can of peaches. 30 oz I believe. I would like to try it with fresh peaches next time. Thanks so much for sharing this! ?
Just made this cobbler. It is Delicious!I read the above comments and did cookfor an hour. I also used frozen peaches.It turned out beautifully and delicious!One thing I did have to do is cover the edgesas it was getting too brown. Thank you!
This is my favorite recipe during peach season. I have never made it with canned peaches, only fresh. I mix 1 stick of melted butter, 1 cup of SELF RISING flour, 1 cup of sugar and one cup of milk together. Pour into a greased casserole. Top with 1 quart of sliced fresh peaches. Do not stir. Bake at 350 until golden brown. Baking time will depend on the size of the casserole dish. Serve warm with vanilla ice cream. Yummy!
Passage of the act to adopt the Peach Blossom on May 9, 1895, was prompted by Delaware's reputation as the "Peach State," since her orchards contained more than 800,000 peach trees yielding a crop worth thousands of dollars at that time.
On July 30, 2009, peach pie was designated as Delaware's official State dessert. Peach farming is an important part of Delaware's agricultural heritage, as the peach was introduced to Delaware in Colonial times and expanded as an industry in the nineteenth century. Delaware was the country's leading producer of peaches for part of the nineteenth century, at its peak, shipping 6 million baskets to market in 1875. The fifth and sixth grade students of St. John's Lutheran School in Dover, with the support of the entire student body, suggested that peach pie be adopted as this State's official dessert because of the historical and agricultural significance of Delaware's peach farming industry. 1e1e36bf2d