Juicy peach slices bubble away in their own syrup, deepened with a warm hit of cinnamon and pooled in melted butter for a caramelized, golden finish. The whole thing bakes low and slow in a single dish until the top turns deep amber and the edges go crisp and bubbling at the corners. Underneath that crackly top, the fruit stays soft and syrupy, creating that classic cobbler contrast between crunchy topping and juicy filling. It's the kind of old-fashioned, spoon-it-into-a-bowl dessert that feels like a warm hug, especially with a scoop of vanilla ice cream melting into the peach syrup. This one's an easy addition to a wheat free dessert rotation, since it comes together with just a handful of pantry staples and almost no hands-on effort. Let it rest for those ten minutes before serving so the layers set up just enough to hold their shape on the spoon.
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Preheat the oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and set it in the oven for 4–5 minutes, until fully melted. Remove the dish from the oven and tilt to coat the bottom evenly.
Sprinkle the dry cake mix evenly over the melted butter in a single layer. Do not stir.
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