Emile Henry Peach Cobbler

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.

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!

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.

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.

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.

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

Just made it, and it's delicious!

I'm not a fan of peach cobbler, this changed my mind.

The liquid was way off. Not a good recipe. What a waste of beautiful, juicy peaches. A food crime.

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.

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.

It doesn't say what a packet of cake mix is, a small box of jiffy cake mix or a large standard cake mix.

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.

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.