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Blueberry Peach Cobbler Recipe

by CookEatShare Cookbook

Ingredients

1 pkg. wild blueberry muffin mix (Duncan Hines) 1/4 c. sugar 1/2 teaspoon cinnamon 4 tbsp. butter 1/2 c. walnuts, minced

2 cans peach pie filling 1/4 c. sugar 1 teaspoon cinnamon 1 teaspoon almond extract

Directions

1. Preheat oven to 350 degrees. Wash blueberries and set aside to drain. In medium bowl, combine dry muffin mix, 1/4 c. sugar and 1/2 tsp. cinnamon; cut in butter, then stir in nuts. In a 9 x 13 inch pan, combine pie filling, 1/4 c. sugar, 1 tsp. cinnamon and almond extract and liquid removed blueberries. Spoon the crumb topping over the peach mix. Bake at 350 degrees for 35 to 40 min till topping is golden.

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