Elaine Christiansen of Falcon Heights — this month’s Good Age Cover Star and a veteran of the Pillsbury Bake-Off program — shares her recipe for easy peach cobbler, a favorite of volunteer workers on her humanitarian mission trips to Guatemala.
- 2 (15.25-ounce) cans sliced peaches in heavy syrup
- 1 package yellow cake mix
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
Heat oven to 350 degrees.
Dump peaches and syrup into a 9-by-13-inch baking pan or a shallow 3-quart baking dish.
Distribute dry cake mix evenly over peaches.
Drizzle melted butter over cake mix. Sprinkle with brown sugar.
Bake at 350 degrees for 50 to 55 minutes or until the top is deep golden brown.
Serve warm or cooled and, if desired, top with whipped cream or ice cream.