Presented by Heidi Billotto
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