Peachy Blueberry Cobbler
Prep Time 15 min
Cook Time 40 Min
Servings 8
Difficulty Easy
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 5 cups frozen sliced peaches, thawed
- 5 teaspoons cornstarch
- 1 1/2 teaspoons ground cinnamon, divided
- 1 Smucker's® Blueberry Flavored Topping
- 1 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
Directions
- 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.
Serving size
(1/8 of recipe)
- Calories 510
- Calories from Fat200g
- Total Fat 23g
- Saturated Fat 11g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 45mg
- Sodium 340mg
- Potassium 0mg
- Total Carbohydrates 73g
- Dietary Fiber 4g
- Sugars 49g
- Protein 5g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet