Peach Cobbler That Even Your Very Good Cook of a Greek Father-In-Law Will Love

So, confession. I'm kindof obsessed with this blog and may or may not be living vicariously through the author. Last week, I stumbled across her recipe for The Best Peach Cobbler You've Ever Had and knew I had to give it a go. I'm a peach cobbler enthusiast and the sheer idea of striking gold with "the best I've ever had" simply needed to happen. Plus, it was my father-in-law's birthday. Perfect excuse for "cake" making.

I modified the recipe ever so slightly with a few lighter ingredients so I could feel less guilty about eating it. I'm clearly a dieter in denial. I feel good about eating M&M's in trail mix merely because of their healthy context of nuts and fruit.

It was pretty friggin' fabulous, I have to say. The Greek in-laws (and hubby!) loved it. And that's a compliment to Ms. Schultz, not me. The recipe is so simple that I cannot begin to boast any sort of tedium or hardship. I mean, this was the recipe that made me finally pull out the Big Girl camera for this blog. That's big, people! That means I'm graduating to fancy photos on my blog. This is epic! ;)

Enjoy, kiddos.

// Ingredients //
1 box yellow cake mix (not baked, just the powder)
⅓ cup butter, softened
2 eggs
30 ounces canned peaches, drained (or 4 fresh peaches, peeled and pitted)
8 ounces light cream cheese
⅓ cup sugar
1 teaspoon vanilla
Sugar-Free Vanilla ice cream (optional)

// Directions //
1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg. Mix ingredients until crumbly. Separate ½ cup of crumble for topping.
2. Spray an 8x8 glass dish (OR 9×13 glass dish- I used a smaller dish for a plumper loaf) with cooking spray. Press remaining crumble into base of dish.
3. Bake for 10 minutes. While crust bakes, slice peaches into small chunks.
Beat together cream cheese, sugar, 1 egg, and vanilla until creamy. Layer peaches on top of baked crust and spread cream cheese mixture on top of peaches.
4. Top with remaining crumbs and bake for 40 minutes (or 30 minutes with a 9x13 dish). Cool for 30 additional minutes and serve with vanilla ice cream.
Modified From Rachel Schultz

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