Recipe developed for Renwood Mills, makers of TendaBake By Charlotte Culinary Expert Heidi Billotto
8 Tbsp melted butter 2 cups Tenda-Bake Maple Burst Pancake and Waffle Mix 1 cup whole organic or local milk 4 cups peeled and sliced peaches 2 cups blueberries ½ cup granulated organic sugar
Pour melted butter into the bottom of a square 9 inch oven to tble 9-Inch baking dish. Mix together the pancake mix and the milk; stirring in milk just until combined. Pour over the melted butter in the pan. Do Not Stir.
Spoon the sliced peaches and blueberries over the top of the pancake mix/butter layers, but again, do not mix. Sprinkle the sugar over all. Bake in a preheated 350 degree oven for 30-35 minutes or until the cobbler is nicely browned.
Serve warm or cold with whipped cream or your favorite ice cream
Look for more of Heidi’s recipes using Tenda-Bake and Renwood Mills products and more on her blog at HeidiBillottoFood.com