A better way to make peach cobbler using a cake mix.

For the Cobbler Topping:

1 15.75 oz yellow cake mix

8 tablespoons (1 stick) unsalted butter, cold

For the Peach Pie Filling:

1 29 oz can of peaches in heavy syrup

1/4 cup brown sugar

Cinnamon, to taste

Cardamom, to taste

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

Juice of half a lemon

2 tablespoons melted butter

1 tablespoon cornstarch

1 tablespoon water

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Make the Peach Cobbler Topping: Pour the cake mix into a medium bowl. Grate eight tablespoons of butter using the large side of a cheese grater, into the bowl with the cake mix. Use a spatula to coat the butter pieces with the cake mix. The mixture should resemble coarse crumb. Set the bowl in the freezer while the oven preheats (10 to 15 minutes).
Preheat the oven to 350ºF.
Make the Peach Filling: In a 9x13 inch pan, stir together the canned peaches with the juices, brown sugar, cinnamon, cardamom, vanilla extract, salt, lemon juice and melted butter. In a very small bowl, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to make a cornstarch slurry. Stir the cornstarch slurry into the filling.
Assemble the Peach Cobbler: Cover the peach filling with the cake mix topping – making sure the cake mix creates an even layer across the peaches.
Bake. Bake the Peach Cobbler for 30-40 minutes, until the cake mix is brown on top and the peach filling is bubbling.
Serve warm with a scoop of vanilla ice cream or cool whip.