This recipe was inspired by my trip to Nashville. It is a super quick cobbler recipe that uses a pouch of Martha White® Blueberry Muffin Mix. It only takes a minute to whip up! I used fresh blueberries and peaches, but frozen will work great too. This is best served warm with a big scoop of vanilla ice cream. YUM!!! This didn't last long in our house.
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- 1 (16 oz.) package frozen sliced peaches, thawed or 3 cups fresh peeled, sliced peaches
- 1/2 cup sugar
- 1/3 cup water
- 1/2 cup butter
- 1 (7 oz.) package Martha White® Blueberry Muffin Mix
- 1/4 cup sugar
- 3/4 cup milk
- 1 cup fresh or frozen blueberries
- Whipped cream or ice cream, optional
Preheat oven to 350º F. Stir together peaches, 1/2 cup sugar and water in large bowl. Set aside. Place butter in 8x8-inch (2-quart) baking dish. Place in oven until butter is melted. Stir together muffin mix 1/4 cup of sugar and milk in medium bowl, just until blended.
Remove baking dish from oven. Scatter blueberries evenly into butter. Pour batter evenly over butter and blueberries. Do not stir. Spoon peaches over batter. Pour 1/3 cup of peach juice over batter. Do not stir. Bake 40 to 45 minutes or until golden brown and bubbly. Serve warm or cool with whipped cream or ice cream, if desired.
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