Lightly grease a large baking dish, and preheat the oven to 375 degrees.

Gently pour the peach pie filling into the pan–you’ll want to spread out all the peaches so they make a single layer from side to side.

Next, sprinkle the dry cake mix on top of the peach pie filling. Using the palms of your hands, lightly press the mix into the pie filling. Do not mix, however. The two should just start to come together.

Grate the frozen butter with a cheese grater. (This is the easiest way to get a consistent layer of butter as a top layer, and the frozen temperature helps the crust become perfectly golden brown.)

Spread the grated butter in an even layer across the entire cobbler. Don’t skimp–if you need to grate more butter, go for it.

Add a light sprinkle of ground cinnamon and brown sugar, and cover the baking dish with foil.

Bake the cobbler at 375 for 50-60 minutes or until the top is golden and set.

To serve, the cobbler is best while piping hot with vanilla ice cream and an additional sprinkle of cinnamon.