my husband demands this every single week when the midnight craving hits. takes just 3 ingredients to make

This southern 3-ingredient peach cobbler is the kind of thing you throw together when the clock slips past midnight and somebody in the house starts rattling pans, swearing they just need a little something sweet. My husband has been known to stand at the oven door, barefoot in his pajamas, waiting for this to bubble up and turn golden. It’s a pared-down cousin of the old church-supper cobblers I grew up with in the rural Midwest—no fussing, no fancy pantry, just the basics you probably already have and the kind of comfort that tastes like summer, even in the dead of winter.

Serve this cobbler warm, right out of the glass casserole dish while it’s still bubbling and fragrant. A scoop of vanilla ice cream or a spoonful of whipped topping melts into the syrupy peaches and soft golden crust just right. If you’re keeping things simple at midnight, a cold glass of milk or a mug of decaf coffee is all you need. It’s rich and sweet enough to stand alone, so no side dishes are necessary—just a couple of spoons and someone you love to share it with.

Servings: 6-8

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

Preheat your oven to 350°F (175°C). Pull out a 9x13-inch glass casserole dish so you can see all those peaches bubbling under the crust as it bakes.

Pour both cans of sliced peaches with all their heavy syrup into the glass casserole dish. Use a spoon to spread the peaches into an even layer so every bite gets plenty of fruit.

Sprinkle the dry yellow cake mix evenly over the peaches. Do not stir. Just shake the pan gently if needed to help the mix cover the fruit from corner to corner.

Slowly drizzle the melted butter all over the top of the dry cake mix, trying to moisten as much of the surface as you can. It’s fine if a few dry spots remain; they’ll turn into a crisp, toasty topping.

Place the dish on the middle rack of the oven and bake for 40–50 minutes, or until the top is deep golden brown and the peach syrup is bubbling up thickly around the edges.

Remove from the oven and let the cobbler rest for at least 10–15 minutes. The syrup will thicken slightly as it cools, and the crust will settle into a tender, buttery layer over the sweet, syrupy peaches. Serve warm, scooped straight from the dish.

If you like a little tang, you can swap one of the cans of peaches in heavy syrup for a can of peaches in juice, though you may lose a bit of that old-fashioned sweetness my husband craves. A white cake mix can stand in for the yellow if that’s what you have on hand; it gives a slightly lighter, more delicate crust. For a deeper, almost caramel note, use a butter or golden cake mix instead. If your peaches are extra juicy and you prefer a thicker filling, you can drain off just a small splash of syrup before pouring them into the dish, but don’t overdo it—the syrup is what gives you that rich, bubbling sauce under the crust. For smaller households, halve the recipe and bake it in an 8x8-inch glass dish, checking a bit earlier. And if you’re cooking for someone who misses that cinnamon-scented flavor without adding a true fourth ingredient, you can use a cinnamon-flavored yellow or spice cake mix to sneak in that cozy warmth while still keeping the recipe simple enough for a late-night craving.