It’s Cobbler-tastic! Summer Blueberry & Peach Cobbler (Dairy, Egg, & Nut Free)

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“It’s Cobbler-tastic!”. That was what N said after he was finishing his first of two bowls this evening.  I have to admit it was pretty tasty.

A couple of weeks ago my mom mentioned that you could make cobbler by using a cake mix.  I immediately thought of our favorite allergen-free Cherrybrook Kitchen Yellow Cake mix that was in the cabinet, and almost expired.  An almost expired cake mix is the only excuse I need to make a cobbler!  So, I searched on Pinterest for a few minutes and found a cake mix cobbler recipe and pulled out my ingredients.  It ended up just being a guide and I didn’t follow that recipe at all, really.  Here’s my version:

Ingredients:

1 dry yellow cake mix (I used Cherrybrook Kitchen Yellow Cake)

1/2 cup dairy free margarine, melted (I use Earth Balance Dairy and Soy Free)

a can of peaches in light syrup (next time I’m using two cans)

1 tsp. cinnamon (I actually didn’t put this in once I added blueberries on a whim.  Add cinnamon if you’re just doing peaches)

one cup of fresh blueberries

**Remember to read all labels carefully, making sure this recipe fits your allergy needs.

This really is so simple to make!
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Preheat your oven to 350 degrees.  Grease the bottom of an 8×8 or 9×9 baking dish.  Pour in 2 cans of peaches, juice and all.  Put the blueberries on top of the peaches and mix them a little to incorporate it all.  Now is the time to add the cinnamon if you’re going to.  I actually forgot it, and it was for the best since I added the blueberries.

Next, add the cake mix by sprinkling it evening over the peaches and blueberries.  Smooth it out a little better than I did here in the picture.

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The next step is to pour the melted margarine over the cake mix.  Below is what mine looked like before I stuck it in the oven.  I would have mixed up the margarine and the cake mix a little more because I had a couple of dry patches once I brought it out of the oven.  No biggie, though, and definitely didn’t affect the yum factor :)

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Bake at 350 degree F for 30-40 minutes, or until done.  It’ll look like this, but without the dry patches, hopefully.

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And now you’re ready to scoop some up for a summer treat.  I think it’d look prettier if it had a dollop of Rice Dream on top :)

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I’m thinking that next time I’m going to make a mixed berry cobbler with raspberries, blackberries, and blueberries….what do you think, sound good?

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5 thoughts on “It’s Cobbler-tastic! Summer Blueberry & Peach Cobbler (Dairy, Egg, & Nut Free)

  1. I know it’s an extra step but if you strain the juice from peaches into a bowl and mix the cake mix, melted butter and juice in the bowl and pour it over it would be all mixed so you would have no dry spots.

  2. Rachel, I love your blog and recipes! My son also has dairy and egg allergies. We tried this cobbler recipe with the Cherrybrook mix and it was delicious! The funny thing was that the week before I had posted about the Cherrybrook sugar cookie mix. It was a yummy two weeks! :-) I’m working on a post about making cobbler. If you don’t mind, I’d like to reference your blog and recipe. I’m working on my own substitute for the Cherrybrook mix in the cobbler, but I also want to offer my readers what I like to call the “quick mix-fix” way! (http://www.mothernova.com)

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