My husband is a country veterinarian who is constantly covered in bumps and bruises that he can’t explain. He is used to being stepped on my massive bulls and having near misses with horses that decide they don’t want to be vaccinated.
And while he is a total rough-and-tumble guy, he is also the biggest sweet tooth I know.
I’ve talked about this before and shared many of the cookie and treat recipes that he love. One of his all-time favorites is a simple and delicious cobbler that combines two of his favorites -- peaches and blueberries.
This recipe can be made anytime because the ingredients are found in your pantry, but the rich and fruity taste of this cobbler makes you feel like it is a crisp fall day any day of the year. And if you want some variety, try changing up the ingredients. You can use cherry pie filling instead of blueberry for a completely different flavor.
Belle’s Peach and Blueberry Cobbler
- 16.5-ounce box yellow cake mix
- 21-ounce can blueberry pie filling
- 29-ounce can peach slices
Grease a 9-by-13-inch pan. Dump half the dry cake mix and spread evenly in the pan. Spread the pie filling over the top. Drain the juice from the peaches into another container. Cover the pie filling evenly with the peach slices. Cover with the rest of the dry cake mix and then pour the juice from the peaches evenly over the top. Do not mix.
Bake at 350 degrees for about 50 minutes or until browned and set. Serve warm.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.