Blueberry Peach Cobbler Recipe
Servings: 4
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
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 141 | 51% |
| Total Fat 16.27g | 20% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 129mg | 5% |
| Potassium 39mg | 1% |
| Total Carbs 33.31g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 28.48g | 19% |
| Protein 1.68g | 3% |
