Pumpkin Cobbler (it might change your Fall)

I was going to say, "It might change your life" but that sounded a bit dramatic.

What can I say, food brings out the drama queen in me.

This recipe will, I am quite certain, quickly become one of your Fall faves. It has snuck itself into my Thanksgiving dinner menu.

My friend Bonnie, (aka "Bonnie the Baker" - that title represents her mad skills!), took the Cooking With All Things Trader Joe's recipe for Blueberry Peach Cobbler and adapted it to its current spicy pumpkiny bliss.

The best part - that it literally requires 5 minutes of prep time. Wait, shall I type that again?


And, then the birds start singing in the kitchen and a gospel choir begins to sing a swinging gospel "Hallelujah" chorus.

I've made this cobbler 3 times already, and every time I am in love.

Pumpkin Peach Cobbler
1 cup Pumpkin pancake mix (the TJ's version calls for Buttermilk, but do try the Pumpkin mix from Trader's)
1/4 cup butter, melted
1/2 cup sugar
1/2 cup milk
3 cups sliced peaches - fresh is best, but you could use frozen if need be
1/2 cup blueberries (I omitted this because I felt like it would be too many flavors, but feel free to use up to 3 1/2 cups of fruit of your choice total)
1/4 tsp (or to taste, I always add more) ground cinnamon

Preheat oven to 375 degrees. Uses and 8x8 inch ovenproof dish or a glass 9 inch pie plate for the cobbler. Melt butter right into the baking dish and use the dish as the mixing bowl. Add pancake mix, sugar, and milk to melted butter. Stir with a fork until just combined. Batter will by lumpy, don't over mix. Scatter peaches over batter, lightly sprinkle cinnamon evenly on top. Bake for 30 minutes or until light golden brown. Enjoy with fresh whipped cream or a scoop of real vanilla ice cream (the kind that has the real ingredients that you can read and pronounce)!

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