Peach Cobbler

Peach Cobbler
using CorEats Pancake/Waffle mix

This recipe is a must make when you crave the irresistible flavors of sunshine, warmth, and the kind of good vibe yumminess you can only get with the best kind of hug! Yeah, I know we’re talking about food here, not physical affection, but trust me! My seemingly wacky analogy will make complete sense once you dig into this fabulous dessert and feel its embrace! 

At the creation of this recipe, it just so happens that peaches are bursting with harvest-peak splendor- Which of course is the main reason why this recipe inspired my taste buds into creative action. However, DO NOT feel confined to a peachy-minded singularity! As with all things CorEats inspired, use your favorite in-season fruit! We’re talking blueberries, raspberries, strawberries, blackberries, apples, pears… Oh my, you get the point ;-) 

Do yourself a solid, though- Try this peach-ure perfect sweetness with peaches before you fall head over heels in love with all the other fruity options. Just a delectable suggestion. 



12” cast iron skillet or a 9x13 baking dish


For the Peaches:

5 peaches, peeled, cored, and sliced (about 4 cups)*

3/4 cup granulated sugar**

1 Tbsp tapioca flour 

1/4 teaspoon salt


For the batter:

1 CorEats Pancake Mix

1 cup milk***

6 Tablespoons butter***

Ground cinnamon to taste 


*To substitute canned peaches, use 1 quart jar, undrained.
**For zero glycemic try Lakanto Golden. For paleo options use granulated maple sugar or coconut sugar!

***Use your favorite dairy or non-dairy milk!




1. Remove peach skins by blanching peaches. Lower peaches into boiling water and let them blanch/soak for about 30 seconds. Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water to cool. Once cooled, the peach skin should be very easy to pull away gently with your hands. You may use a knife to make a slit in the skin, if needed.

If using canned peaches skip steps 1 & 2 and follow the directions starting at step 3.

2. Remove the core and slice each peach into slices, about ¼”.



3. Add the sliced peaches, sugar, tapioca, and salt to a saucepan or bowl and stir to combine. 

4. Cook peach mixture on medium heat for just a few minutes- until the sugar is dissolved and the juices from the peaches are released. Remove from heat and set aside. 

If using canned peaches or peaches that are overly soft/juicy, skip this step. 

5. Preheat your oven to 350℉.

-Cast Iron: Place the pan in the oven while it preheats! Slice butter into pieces and add to the pan to melt.

- 9x13 baking pan: Place the pan in the oven while it preheats to allow the butter to melt. Once melted, remove the pan from the oven.

6. Empty contents of your CorEats Pancake Mix into a large bowl. Stir in the milk until just combined. Pour the mixture into the hot pan, over the melted butter and smooth it into an even layer. 

7. Spoon the peaches and juice over the batter. Sprinkle cinnamon over the top.

8. Bake at 350℉ for about 38-40 minutes. Serve warm! If desired, try with a scoop of ice cream!




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