I'm giving you two recipes for peach cobbler today. One is super simple. I learned it from the Boy Scouts. The other is one I invented, due to my gluten intolerance and growing aversion to too much sugar.

Super Easy Peach Cobbler

2 cans peach pie filling
1 yellow cake mix
2 sticks (1 cup) cold butter

We made this in a cast iron dutch oven over coals. (And if you're doing that, I strongly recommend lining it with aluminum foil. Regulating the temperature can be fussy with coals, and burnt sugar on cast iron is a mess to clean up.) But in your kitchen a 9x13 pan will work fine.

Pour the peach pie filling into the pan. Pour the cake mix evenly over the peaches. Slice the butter and spread the pats out over the cake mix.

Bake at 375F for 30-40 minutes or until the topping is golden brown.

You can easily halve the above recipe. Jiffy cake mixes are just right for doing that. Use a 9" round pan. You can also substitute any flavor of pie filling you like. Peach quickly became our favorite.

The boy scouts refer to this type of recipe as a "dump cake". I have never adopted the term because a) it sounds entirely unappetizing! and b) it's absolutely not a cake!

Less Sweet Peach Cobbler (and also half the size)

4-1/2 c peaches, sliced (I buy frozen ones and thaw)
2 T maple syrup

(If you don't need gluten free, just use 1-1/3 cups regular flour.)
1/3 cup almond flour
1/3 cup sorghum flour
1/3 cup arrowroot starch
1/3 cup oat flour
1/4 cup coconut palm sugar or whatever sugar you have
pinch of salt

1/2 cup butter, cold

Add peaches to 9" round pan. Pour maple syrup over peaches. Sprinkle generously with cinnamon.

Whisk together dry ingredients. Pour evenly over peaches.

Slice butter and place over dry ingredients.

Bake 30-40 minutes at 375F until golden brown.