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