This crowd please peach cobbler dessert is surprisingly simple. Now try saying that 3 times really fast.
I'm going to tell you how to make this in mini muffin tins and in a square baking pan. It's a lot easier in a baking pan.
1 box of golden recipe cake mix
1/2 stick of soft butter (room temp)
1 tsp vanilla extract
1/4 cup of brown sugar
1 & 1/4 tsp cinnamon
1/4 tsp and a dash of nutmeg
1 tsp corn starch
2 cans of peaches in the juice
In a bowl hand crumble your cake mix 1/4 tsp cinnamon, a dash of nutmeg and butter together. Set aside.
(FOR MINI TINS)
Drain the juice from your peaches into a small bowl, add your corn starch to the juice and mix well.
In a small sauce pan add your peach, sugar, 1 tsp of cinnamon and 1/4 tsp of nutmeg and the vanilla and let it come to a simmer, then add your peach juice. Let this mixture reduce. Once your peach mixture gets thick, blend it. Once it's cool enough put your mixture in a pipping bag.(I used a freezer bag and cut the end)
Line your muffin tins and spray them with a non-stick cooking spray. Put your crumble at the bottom of the pan and then press it down, add your peach mixture and then add more crumble to the top. Repeat this in each muffin tin.
Bake at 350 until the crumble on the top browns.
(FOR SQUARE PAN)
If you are using a square baking pan, spray it with your non stick spray. Crumble your butter, dash of nutmeg,1/4 tsp of cinnamon and cake mix. On the bottom of your pan add your peaches with the juice (NO NEED TO REDUCE OR BLEND THEM). Sprinkle your nutmeg (1/4 tsp), sugar, cinnamon (1 tsp), vanilla and corn starch directly in the pan and whisk well. Top your pan with the cake crumble mixture and bake at 350 until brown.