Peachy Crumb Cobbler

Alvorina Ford, Lillie School

  • 1 package Duncan Hines wild blueberry muffin mix
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 6 Tbsp (3/4 stick) butter or margarine
  • 1/2 cup chopped pecans
  • 2 (1 lb. 6 oz.) cans peach pie filling
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 3 tsp almond extract
  • Ice cream, if desired

Preheat oven to 350°. In a medium bowl, combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter, then stir in nuts. In a 13×9 inch pan, combine pie filling, 1/2 cup sugar, 1 teaspoon cinnamon, the almond extract and the drained but blueberries. Spoon the crumbs topping over the peaches.

Bake at 350° for 35 to 40 minutes, until topping is golden brown.

Serve with ice cream if desired.





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