Pastor John went back for seconds before I even sat down. Seriously cannot believe it takes only 3 ingredients.

This southern 3-ingredient peach cobbler is the kind of recipe you pull out when company is on the way and you still haven’t changed out of your Saturday clothes. It’s inspired by those church potluck desserts that disappear before you even make it through the line—simple pantry ingredients, big cozy flavor, and just enough sweetness. The peaches bubble up around a golden, buttery crust, and it all settles into a syrupy, scoopable dessert that tastes like you fussed for hours, even though it comes together in minutes.

Serve this cobbler warm, scooped straight from the foil-lined pan onto plates or into bowls. A scoop of vanilla ice cream or a dollop of whipped cream melts down into the peachy syrup and makes it extra special. For a simple family dessert night, pair it with cold milk or hot coffee. At a potluck or Sunday dinner, set it out alongside fried chicken, ham, or barbecue with a fresh green salad—people can help themselves and it holds up well on the table.

Servings: 8

2 (29-ounce) cans sliced peaches in heavy syrup, undrained

Line a 9x13-inch baking dish or disposable foil pan with heavy-duty aluminum foil, letting some hang over the edges to help lift it out later. Lightly spray the foil with nonstick cooking spray so the cobbler scoops out easily.

Pour both cans of sliced peaches with all of their heavy syrup into the prepared pan. Use a spoon to spread the peaches into an even layer so every scoop will have plenty of fruit.

Sprinkle the dry yellow cake mix evenly over the peaches. Do not stir. Gently shake the pan or tap it on the counter to help the cake mix settle into an even layer, covering as much of the fruit and syrup as possible.

Lay the thin slices of butter all over the top of the dry cake mix, covering the surface as evenly as you can. As the cobbler bakes, the butter will melt down into the cake mix and create that golden, crisp-topped crust.

Place the pan on the center rack of a preheated 350°F (175°C) oven. Bake for 40 to 50 minutes, or until the top is deeply golden brown, the edges are bubbling, and you can see bright orange, syrupy peaches peeking through.

Carefully remove the pan from the oven and let the cobbler rest for at least 10 to 15 minutes. This helps the syrup thicken up a bit so it’s easier to scoop and serve, while still staying warm and bubbly.

To serve for a casual family meal or potluck, set the foil-lined pan right onto a larger serving platter to catch any drips. Use a big spoon to scoop generous portions, making sure to dig down for both the golden crust and the peaches in syrup. Enjoy warm, ideally before anyone has a chance to sneak back for seconds without you!

For a little spice, sprinkle 1 to 2 teaspoons of ground cinnamon over the peaches before adding the cake mix (this technically adds a fourth ingredient, but it’s a popular twist). If your crew likes extra texture, you can scatter a handful of chopped pecans or walnuts over the top with the butter slices. To tone down the sweetness, swap one can of peaches in heavy syrup for peaches in juice and drain off just a bit of the liquid before baking. If you only have a smaller pan, cut the recipe in half and bake in an 8x8-inch dish, checking a bit earlier for doneness. For picky eaters who don’t like big peach slices, briefly chop the peaches in the can with kitchen shears before pouring them into the pan so the fruit is in smaller, softer bites. This cobbler travels well: bake it in a disposable foil pan and wrap the cooled top loosely with foil for church, school events, or a neighbor who needs a little comfort in dessert form.