Peach Cobbler Dumpling Dump Cake

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If you enjoy old fashioned peach cobbler or any dessert chocked full of delicious sweet peaches—than you’ll definitely want to give this Peach Cobbler Dump Cake a try.

Now I decided to refer to mine in this particular post as a Peach “Dumpling” Dump Cake here because I included the left over dough scraps or pieces into this dessert dish. To me, it’s even better with those pieces of chewy dough being included with the peaches and crispy cake mixture on top.

However, don’t just take my word for it alone, simply give it a try for yourself, because I promise you’re gonna absolutely love it and my taste testers can each attest to this having given this dessert recipe a whopping 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars.

RECIPE

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Peach Cobbler Dumpling Dump Cake

Deliciously sweet peach cobbler with chewy dumplings with a crispy dump cake mix topping.

Course Dessert
Cuisine American
Keyword easy peach cobbler, peach cobbler, peach cobbler dump cake, peach cobbler dumpling cake, simple peach cobbler
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 people

Ingredients

  • 1/4 cup Dark Brown Sugar
  • 2 15 oz cans Sliced Peaches
  • 3 tbsp Allulose or Granulated Sugar, optional
  • 1 tbsp Cinnamon
  • 1/2 tsp Nutmeg
  • Pinch of Salt
  • 1 box Yellow Cake Mix
  • 4 tbsp Butter cuts into chunks for dotting top with.
  • 1 ready-made Pie dough roll out to size of pan (or make my combination pie crust below)

Combination Pie Dough Crust

  • 1 cup Almond Flour
  • 1 cup Oat Flour
  • 1/4 cup Unbleached White Flour
  • 1 /2 tsp Salt
  • 1/4 cup Allulose Sweetener or Sugar
  • 8 tbsp Unsalted Butter cold and cubed
  • 1/4 cup Cold Iced Water Add a tablespoon at a time until dough stick and comes together when pinching.

Instructions

  1. In a buttered dish, place the ready made pie crust, once rolled out, into the bottom of the dish.

  2. Next, spread brown sugar over the top of dough. Then top with drained peach slices. Scatter any remaining leftover pie dough over the peaches for dumplings.

  3. Follow by adding the Allulose or sugar, cinnamon, and nutmeg. Then sprinkle the entire package of cake mixture all over the top of the layered ingredients. Dot with the butter cubes all over the cake mix.

  4. Bake in a 350 degree preheated oven for 45 minutes. NOTE: I added an additional 5 minutes under the broiler at 450 to insure a nice golden brown crust. Be sure to keep your eye on this as it will brown fairly quickly.

If making the combination crust

  1. In a large bowl, whisk together all of the flours, salt and sugar.

  2. Gently work the cubed butter into the flour either using your hands or a pastry cutter until sticky and crumbly.

  3. Next, add a little of the ice cold water into the flour mixture. Continue to gently work the dough until it resemble sticky coarse crumbs.

  4. Flour a surface. Pinch and squeeze the dough together and work into a round smooth ball. Refrigerate the dough for several hours or the next day until ready to use. NOTE: The amount of the ingredients used here is for a 9×9 pan (adjust the recipe based on the size of your pan). Use the remaining dough scraps for the delicious chewy dumplings.

Recipe Notes

Whenever possible use organic ingredients.

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