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Blueberry Peach Cobbler (VRP 037)

Blueberry Peach Cobbler (VRP 037)

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Blueberry Peach CobblerBlueberry Peach Cobbler

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Blueberry Peach Cobbler Recipe

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Blueberry Peach Cobbler

Blueberry Peach Cobbler


  • 1 package Duncan Hines Wild Blueberry Muffin Mix
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 6 tablespoon (¾ stick) butter or margarine
  • ½ cup chopped pecans
  • 2 cans (1 pound 6 ounces each) peach pie filling
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon almond extract
  • Ice cream, if desired


  1. Preheat oven to 350°.
  2. Wash blueberries and set aside to drain.
  3. In a medium bowl combine dry muffin mix, ¼ cup sugar and ½ teaspoon cinnamon.
  4. Cut in butter, then stir in nuts.
  5. In a 13 x 9-inch pan combine pie filling, ¼ cup sugar, 1 teaspoon cinnamon, the almond extract and the drained blueberries.
  6. Spoon the crumb topping over the peach mixture.
  7. Bake at 350° for 35-40 minutes, until topping is golden brown.
  8. Serve with ice cream, if desired.

Blueberry Peach Cobbler

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