Killer Peach Cobbler

I have a new, favorite peach cobbler recipe. I've been looking for a good one for years. Peach cobbler is hard to get right because the peaches are just so darn juicy (yum, right?) It's hard to get a topping that balances the filling out just right. Finally found one. I've made it 3 times now, and it works great every time. But (there is always a but, right?) it is NOT low sugar. In fact, it has lots of sugar. And white flour. And frankly, I'm not really interested in making it healthier. I only make peach cobbler a few times a year, because I think peach cobbler with canned peaches isn't worth the effort. I'd rather have apple if I have to use preserved fruit. I only make it during peach season. Given all that, I've decided to call it Killer Peach Cobbler. I promise it's not good for you. I promise you'll love it.

Killer Peach Cobbler

peaches, peeled and sliced, enough to fill your pan at least halfway
1 package yellow cake mix (I actually used lemon today. Yummy.)
1 stick (1/2 cup) butter, cut in 16 pieces
3/4 c. brown sugar
1/2 c. chopped nuts (I use pecans because I have a pecan tree. Use whatever you love.)

Preheat oven to 350 degrees. Layer ingredients in order in a 10x14 baking dish (I like the dish larger than the 9x13 because it allows the cake mix to cover more area with a thinner layer. I felt like the 9x13 gave me too much topping for the fruit. Use what you have.) Bake about 40 minutes. Serve warm or cold, with whipped cream or ice cream.

Peaches:
Cake mix:Butter:
Brown sugar:Nuts: