Peach & Blueberry Cobbler
with Pecans

Ingredients

2 pounds peaches, peeled and sliced

1 cup frozen wild blueberries

1/2 cup brown sugar

1 tablespoon cornstarch

2 tablespoons lemon juice

1 teaspoon vanilla 

1 teaspoon cinnamon

¾ cup coarsely chopped pecans

1 box (15.25 oz.) Yellow Cake Mix (I used Bob’s Red Mill Yellow Cake Mix in a bag)

1/2 cup melted butter

Instructions

Preheat oven to 350°F. Butter a 9×13-inch baking dish.

Peel and slice peaches.

Add sliced peaches and wild blueberries to a small mixing bowl. Add in brown sugar, cornstarch, lemon juice, and cinnamon. Stir well to combine.

Transfer peach mixture to buttered baking dish.

In a separate mixing bowl, combine melted butter and cake mix. Use a pastry blender (or clean hands) and stir until a crumbly dough forms.

Sprinkle on top of peaches in baking dish. Top with coarsely chopped pecans.

Bake in a 350°F oven for 45 minutes, until the top is light golden brown and peaches are bubbling at the sides.

 Serve with a scoop of vanilla ice cream.

Adapted from: https://shesnotcookin.com/easy-fresh-peach-dump-cake-with-cake-mix/#tasty-recipes-22018-jump-target