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Summertime in Georgia will always hold a special place in my heart. When I think of peach cobbler, I think of sitting on Granny's back porch eating fresh Georgia peaches and tomatoes picked straight off the vine. It was a hard summer for me, but Granny would hold my hand and share some wisdom with just enough sass to get through to me. While those Georgia peaches may the best around, this warm peach cobbler takes me back to those sweet memories of peace and comfort.
Though this recipe is in the Oliver Family Cookbook, it was not new to me. My grandma used to make this with apples when she was in a pinch for a quick dessert. I added blueberries to this cobbler because I love the way blueberries and peaches taste together. It just goes to show how versatile this recipe truly is.
Peach Cobbler
Large can of fresh or frozen fruit (my grandma always used pie filling)
1 box of yellow cake mix
Margarine
Arrange the fruit in a baking dish.
Pour dry cake mix evenly over the fruit.
Slice margarine thinly and arrange on top of the cake mix to cover it. (I melt the margarine and pour over cake mix so I make sure every spot is covered.)
Bake in 350-375 degree oven until evenly browned.
I sprinkle cinnamon on top when it comes out of the oven. It taste best with ice cream on top!
