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Blueberry Peach Cobbler Recipe

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This recipe for Blueberry Peach Cobbler is from Wolfer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pkg Duncan Hines Blueberry Streusal Style Muffin Mix
1/4 c sugar
1/2 T cinnamon
8 T butter-room temperature
2 cans peach pie filling (I use Comstock)
1/4 c sugar
1t cinnamon
11/2 t almond extract
Directions:
Directions:
Preheat oven to 350 degrees
Wash and drain blueberries and set aside

Crumb Mixture:
In a bowl combine dry muffin mix, 1/4 c sugar, 1/2 t cinnamon
Cut in butter

Peach Mixture:
In a 9x13 pyrex pan combine the pie filling, 1/4 c sugar, 1 t cinnamon, 1 1/2 t almond extract and blueberries, mixing well
Spoon crumb mixture evenly over the top of peach mixture.
Sprinkle Streusal topping from muffin mix over this
Bake at 350º for 35'-40' until topping is golden. brown
Personal Notes:
Personal Notes:
May be frozen then defrosted and reheated. If doing this, then only cook for 30' before cooling and freezing.
Serve with vanilla ice cream.

 

 

 

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