Peach Cobbler Cake

I wasn’t sure what to name this dish, other than “heaven” or “superdelicious”.  But “peach cobbler cake” won out.  A little cakey, a little cobblery, a whole lot delicious.
I like to can my own pie fillings.  But I don’t actually like pie all that much.  I like making it.  But I don’t really eat it much.  So I was trying to think of ways to use up my stash of home-canned pie fillings when this idea came to me.  And boy, was it good.  That was one clean pan very quickly.  And don’t worry if you don’t can your own pie fillings, they are readily available at your supermarket, so you can still make this easy, delicious dessert.  So go on, get baking!
NOTE: You’ll notice I call for FRESHLY grated nutmeg in this recipe, and while if you don’t have any and use pre-grated, I won’t be sending the spice police after you, it really does taste SO much better if you grate it freshly yourself.  You’ll REALLY notice a difference.
PEACH COBBLER CAKE
Recipe by My Stained Apron
1 pkg yellow cake mix
1/2 cup butter
1/3 cup water
1 egg
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
Peach Pie Filling (I use my home-canned, but a can from the store will work as well.)
Crumb Topping:
3/4 cup flour
1 cup brown sugar
pinch salt
1/2 cup butter
Mix together the cake mix, butter, water, egg, cinnamon, and nutmeg in a bowl until well combined, about 2 minutes.  Pour into a greased 9 by 13 inch pan.
Spoon peach pie filling over top.
Mix together the flour, brown sugar, and salt in a small bowl.  Cut in butter until the size of peas.
Sprinkle crumb topping over the top.  Bake at 375 degrees for about 35 to 45 minutes.
Serve plain or with a scoop of vanilla ice cream.
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