This idea is from a blog, and the finished product looked so good. The orignal recipe called for a box of yellow cake mix, a stick of butter, and a full cup of brown sugar. That's out of our league, so the recipe got tweaked. Still, the result is recognizable and makes up as easy as the original. As a plus, kids'll eat it too.
To make, you need:
- round or square glass baking pan, 8 or 10 inches
- 1 15 oz can of peaches in juice
- 1/3 cup cake mix--any kind of vanilla cake mix seems to work, OR--you can use the no-mess muffins mix previously posted on this blog.
- 1/3 cup regular (long-cooking) oatmeal
- 1 1/2 tablespoons cooking oil--we use canola around here
- 1/3 cup chopped pecans
Pour the peaches + their juice into the ungreased pan. Cut them into bite sized pieces with a pair of kitchen shears (no need to get your fingers wet!)
Sprinkle the dry cake or muffin mix evenly over the peaches, then the oatmeal on top of that. Drizzle the oil as evenly as you can. There will be large areas with no oil, but that's OK--you're shooting for a little oil in each serving, not necessarily each bite.
Plunge a table knife through the dry topping, then twirl in place. This makes a little "well" where the liquid can bubble up through the dry ingredients while baking. Make about 8 or 10 of these wells, mostly in the middle of the pan. Top with the chopped pecans, spread evenly.
Bake 40 minutes. Yield: 4 servings
Eat hot or cold, good with coffee.
--TK
PS: If it turned out a little dry? Next time, add a couple of tablespoons of water to the peaches.
Eat hot or cold, good with coffee.
--TK
PS: If it turned out a little dry? Next time, add a couple of tablespoons of water to the peaches.