Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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Ingredients Nutrition

  • Fruit Mixture

  • 6 medium peaches, peeled, cut into 1/2-inch slices
  • 1 12 cups blueberries
  • 14 cup sugar
  • 2 tablespoons dry buttermilk pancake mix
  • 2 tablespoons minced crystallized ginger
  • Cobbler Topping

  • 1 12 cups buttermilk pancake mix
  • 2 tablespoons sugar
  • 2 teaspoons sugar
  • 13 cup butter, cut into pieces
  • 13 cup water

Directions

  1. Heat oven to 350 degrees. Line a cookie sheet with foil. In a large, non-metal bowl, combine all fruit mixture ingredients and toss gently to mix. Spoon fruit mixture into 8-inch square or 9-inch round non-metal baking dish.
  2. In a medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. Using a pastry blender, cut in butter until mixture resembles coarse meal. Add water and stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch border around the edge. Sprinkle dough with 2 teaspoons sugar. Place baking dish on the foil-lined cookie sheet. Bake at 350 degrees for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired.

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