5 Ingredients or Fewer

Emile Henry Peach Cobbler

June 25, 2018
19 Ratings
Photo by Bobbi Lin
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 6-8
Author Notes

This recipe has been lightly adapted from the Flame Peach Cobbler on the Emile Henry website, to fit a baking dish that can fit 3.5-quarts. It's the ultimate mix-it-and-forget-it recipe for summer. Expect a cakey, nostalgic flavor. —Food52

Test Kitchen Notes

More in a baking-from-scratch mood? See the full article. —The Editors

What You'll Need
  • 6 medium-ripe peaches, peeled and sliced
  • 1 teaspoon cinnamon
  • 1 packet white cake mix
  • 1 cup lemon-lime soda
  1. Preheat the oven to 350° F. Grease the inside of a 3.5-quart baking dish and arrange the sliced peaches in the bottom. Whisk together the cinnamon and dry cake mix, then pour the mix evenly over the peaches. Gently pour the soda over the dry ingredients to moisten evenly—if there are some very dry spots, you can stir gently with a fork without disturbing the peaches, but don’t worry about it looking like a uniform batter—it will come together as it bakes.
  2. Bake the cobbler for 30-40 minutes, or until the top is golden brown and the edges start to pull away from the pan.

See what other Food52ers are saying.

  • foodyjudy
  • Heather
  • Ginfay
  • Bella Gray
    Bella Gray

20 Reviews

foodyjudy August 31, 2018
After reading all the negative comments, and unfortunately, after buying the ingredients, I did what one person suggested and mixed the soda and the cake mix together. What I got you might call a peach upside down cake. It was very boring. Today I'm making a peach cobbler from Cook's Illustrated.
[email protected] August 31, 2018
This appeared to be an easy recipe to throw together (even though the cake mix and pop were concerning) but needing an easy dessert for a picnic today, I thought i'd make it quick last night after dinner, however, it seems that I was not alone with cook time issues. This thing just wouldn't bake! I flipped on my convection after 40 minutes in and think I finally pulled it out after an hour & 1/2 (it was almost midnight and I was done, even if it wasn't!) ugh! I plan to bring it, will top with the powdered sugar and cross my fingers for a good taste!
Susan August 30, 2018
I made the enormous mistake of preparing this for a large gathering of friends without vetting it first, and it was a terrible disappointment (not to mention embarrassment, as I have something of a reputation to maintain here). It was Food52, so I trusted it, even though it made my radar twinge. I should have listened to the radar!!! The cookout survived, but my ego was bruised somewhat, likewise my faith in these recipes. I cannot fathom why this thing keeps reappearing, nor why it has 64 "hearts" on this site.
lbarlow August 30, 2018
Agreed. I am very cautions of Food 52 recipes now and more often than not go to tried and true cookbooks.
Heather August 27, 2018
I had high hopes for this recipe. Unfortunately, it was a huge disappointment. I added extra soda as other commenters suggested, but still had several spots of dry cake mix on top. I also baked it for an extra 20 minutes because the top wasn't even close to done at the 40 minute mark. The taste of the final product was underwhelming and needed a healthy squirt of whipped cream to make it more palatable. I ended up throwing most of it away. Kinda bummed that i wasted fresh peaches and a perfectly good white cake mix.
lbarlow August 27, 2018
I agree, I wasted so many delicious, juicy peaches. It also makes me extra careful before trying recipes on this site.
Ginfay August 5, 2018
I tried this recipe after looking for a peach cobbler recipe during the peach season. Overall it was not bad but a few things I would change. Pouring the cake mix over the peaches and then the soda over the cake mix didn’t work too well. I had a lot of spots where I only ate cake mix. It wasn’t as even as it looked in the recipe’s photo. Next time I would probably mix the cake mix with the soda and then pour it over the peaches. It was sweeter than I’d like. Instead of soda I may use lemon lime sparkling water next time. Like other commenters I had to bake for almost an hour. The topping wouldn’t brown. I also increased oven temp to 375 degrees. My kids liked it and it was very easy to prepare but I’m not sure if I’d make it again.
lbarlow August 5, 2018
I'm now very wary of Food 52 recipes. I've had a number of flops, including this one. I'm going back to my cookbooks where the recipes are tested before floating them.
jennifer August 3, 2018
I loved it. My daughter and I picked up the ingredients at Whole Foods - if you're there and staring at the cake mix isle like I was, we tried the 360 brand classic yellow cake mix (they didn't have white) and their lemon-lime soda. We used a 9x13 pyrex and the 6 peaches, which just barely covered the bottom of the pan. We improvised with 17 oz of soda. It was a thin cobbler but super delicious and chewy/crunchy which is what I love. Next time I'll prob add some rhubarb. I'm normally a "from scratch" girl too but loved the weeknight ease of this one. Not to mention that I didn't actually have to make it, I assigned it to my boyfriend and daughter who really got into the fizzy bubble reaction :) We served it with vanilla ice cream AND homemade whipped cream because YOCO
jennifer August 3, 2018
Edit: crunchy on the edges. The cobbler is chewy/soft with crunchy edges.
jennifer August 3, 2018
Additional edit: We baked for 1 hour.
lbarlow August 5, 2018
Whenever you try a Food 52 recipe you have to wait until people test and edit and correct it before trying it. Sigh
Carla July 22, 2018
Just made it, and it's delicious!

I'm not a fan of peach cobbler, this changed my mind.
lbarlow July 20, 2018
The liquid was way off. Not a good recipe. What a waste of beautiful, juicy peaches. A food crime.
margaret S. July 17, 2018
I made this today. I measured the cake mix and used half of it with 3 peaches. I drizzled the peaches with a little maple syrup, mixed the cake mix and cinnamon, and then used lemon lime seltzer rather than soda. It's plenty sweet. I found it needed more liquid than called for, maybe a third more, and that it needed longer to bake, including a last interval at 425 to soak up juice from the fruit. Perhaps others would like not to use soda pop for this recipe, and if you make the whole thing, it's probably enough for 8 people at least. That's why I halved it, and it's good for 4 to 5, with some ice cream.

If you are looking for a cooked fruit dessert that is more sophisticated but easy, Sara Moulton has a crisp recipe that calls for butter for the baking dish, fruit (I prefer a combo of sliced stone fruit and berries) stirred with jam, and granola. Check it out, and the kids can make this too.
Jess July 8, 2018
Look, let’s not get nasty about a cake mix recipe. I’m a busy working Mom and I appreciate these recipes for what they are when they work out. Plus, and this is a big one in our house, it helps give the kiddos with short attention spans a huge sense of accomplishment when they complete the recipe all on their own. Then they’re more willing to try more challenging recipes.

And...I tried it with a regular ol’ Duncan Hines (I think) white cake mix and was powdery without the whole can.
Bella G. July 8, 2018
It doesn't say what a packet of cake mix is, a small box of jiffy cake mix or a large standard cake mix.
Sivan July 7, 2018
I'm really disappointed seeing this recipe on THIS site- a place where I've been finding great, authentic recipes, sometimes with clever shortcuts and easy substitutions that I appreciate. However, I hardly call adding fruit to soda and a box mix "cooking," nor do I expect this kind of recipe on a site that holds itself (rightfully so before now) as a place where thoughtful, quality recipes are shared. The repeated references to the use of a specific, brand name utensil needed for the recipe just dropped my opinion even lower; product marketing and a recipe that calls for assembling of prepackaged junk food feels like a long fall from the Food52.com recipes I've been saving for years! And given that a simple peach cobbler from scratch can be 5 ingredients (flour, butter, milk, sugar, peaches), the allure of the 4 ingredient hack is even more misleading and disappointing upon review. I sincerely hope this was a singular departure from the quality recipes I'm used to here and not a shift towards returning to the suedo-cooking, pro-packaged, commercialized, and processed recipes of housewife-focused magazines from the 80s.
Peanut July 7, 2018
I agree with you, and there are similar but less emphatic comments on this page, where the recipe is also posted: https://food52.com/blog/22595-emile-henry-easiest-peach-cobbler
Granted, there are certainly plenty of people who will appreciate a simple, four-ingredient recipe, but this particular recipe seems out of character for this site.
Jess July 4, 2018
The liquid to cake mix ratio isn’t quite right here. I ended up adding a bit more and more soda (losing track along the way of exactly what the total was, but nearly the whole can), and extended the bake time. In the end, it did turn out, but not sure I’d do this again.