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So my brother-in-law is always talking about this blueberry peach cobbler he ate out on the wagon one time and told us that if we ever make it, we had to call HIS blueberry peach cobbler. Since it’s not technically Andy Falcon’s Blueberry Peach Cobbler recipe, I’ll just call it the lazy man’s version. It’s the easiest one around but I’ll include a ‘from scratch’ version for you soon! Also, you can make this in the oven so don’t run away just because we used a dutch oven; same difference pretty much. I know several women who make this version while cooking at ranches. We think it’s fabulous and I’m sure you will too!
DIRECTIONS for Dutch Oven Use:
Lightly oil your dutch oven and have your coals ready. Pour both pie fillings in the dutch oven, making sure they are mixed together. Pour cake mix on pie fillings. Pour a can of sprite on top of the cake mix, all over. Slice some butter on top of all of it. You only need a few coals on bottom, not many at all. You want to put a few on top. We cook ours slow…probably 45 minutes to an hour. We found it best to even take the oven off of the coals after a bit and only cook the top slowly. If you need to brown the top after it’s done, simply place hot coals all over the top for a couple of minutes. Serve with smooth vanilla ice cream! Sadly, we didn’t have any though.
DIRECTIONS for Oven Use: Preheat oven to 350′. Lightly spray a casserole pan, pouring in all the ingredients in like given in the dutch oven version. Cook in oven for 45 minutes to one hour.
‘FROM SCRATCH’ RECIPE BELOW
I know that many folks like to use fresh ingredients so here are the ingredients and directions to make it from scratch. The difference is that I’d call this more of a crisp vs a cobbler but it’s JUST as easy to make!
*You may substitute individual serving Dutch ovens on the coals, in place of the baking dish.
Preheat the oven to 350′. Place the peaches in the bottom of a 9 by 9-inch baking dish. Sprinkle with half the cinnamon. In a mixing bowl, combine the remaining cinnamon, the butter, flour, brown sugar, and pecans. Crumble on top of the fruit and bake for 45 minutes or until it’s brown and bubbly. Top with ice cream or fresh sweetened whipped cream and serve warm.