Prep Time 15 min
Cook Time 40 Min
Servings 8
Difficulty Easy


  • No-Stick Cooking Spray
  • 5 cups frozen sliced peaches, thawed
  • 5 teaspoons cornstarch
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1 (10 oz.) jar Smucker's® Blueberry Flavored Topping divided
  • 1 (7 oz.) package wildberry flavored muffin mix
  • 1/2 cup butter, cut up
  • 1/2 cup quick cooking oats
  • 1/2 cup chopped pecans
  • 1/4 cup Milk
  • Vanilla ice cream


  • Step 1

    HEAT oven to 375°F. Coat a 9 1/2-inch deep dish pie plate with no-stick cooking spray. Stir peaches, cornstarch and 1/2 teaspoon cinnamon in large bowl until cornstarch is dissolved. Spread in pie plate. Spoon 1/2 cup blueberry topping over peaches.

  • Step 2

    COMBINE muffin mix and remaining 1 teaspoon cinnamon in large bowl; cut in butter with pastry blender or two knives until crumbly. Stir in oats and pecans. Drizzle with milk; toss with fork. Spoon evenly over fruit mixture.

  • Step 3

    BAKE 35 to 40 minutes or until peaches are tender and topping is golden brown. Serve warm with ice cream and remaining blueberry topping.

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