Peach Hazelnut Dump Cobbler

Peach Hazelnut Dump Cobbler Recipe

Yield: 10-12 servings

Ingredients

• 1 (21 oz) can peach pie filling
• 2 cups diced fresh peaches (about 3-4 small peaches)
• 3/4 cup hazelnuts, chopped, toasted
• 1 box yellow cake mix
• 1/2 cup (1 stick) unsalted butter, sliced into a dozen pats
• 1 cup brown sugar

For Bourbon Butterscotch Sauce:

• 1 cup brown sugar
• 1/2 cup light corn syrup
• 3 tbsp unsalted butter
• 1 1/2 tsp kosher salt
• 1/2 cup heavy cream
• 1 tbsp bourbon

Instructions

Preheat your Yoder Smokers YS640 to 350°F. Spread the pie filling out in the bottom of a Lodge Logic 12” Cast Iron Skillet. Spread the diced peaches over the pie filling.

Sprinkle the hazelnuts over the peaches and the cake mix over the whole mixture. Spread the cake mix evenly then distribute the pats of butter evenly over the surface. Sprinkle the brown sugar on top.

Place the skillet on the second shelf of the cooker and bake for about an hour, until the cake mix is moistened and cooked through. While baking prepare the Bourbon Butterscotch Sauce. Serve the cobbler warm with the sauce and ice cream.

Butterscotch Sauce

Bring brown sugar, corn syrup, butter, and salt to a boil in a Lodge Logic 8” Cast Iron Skillet, whisking to dissolve sugar. Boil until for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Hold warm for serving.