Prep Time 15 min
Cook Time 40 Min
Servings 8
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 5 cups frozen sliced peaches, thawed
  • 5 tsps. cornstarch
  • 1 1/2 tsps. ground cinnamon, divided
  • 1 (10 oz.) jar Smucker's® Blueberry Flavored Topping
  • 1 (7 oz.) pkg. wildberry flavored muffin mix
  • 1/2 cup butter, cut up
  • 1/2 cup quick cooking oats
  • 1/2 cup chopped pecans
  • 1/4 cup milk
  • Vanilla ice cream

Directions

  • Step 1

    HEAT oven to 375°F. Coat a 9 1/2-inch deep dish pie plate with no-stick cooking spray. Stir peaches, cornstarch and 1/2 teaspoon cinnamon in large bowl until cornstarch is dissolved. Spread in pie plate. Spoon 1/2 cup blueberry topping over peaches.

  • Step 2

    COMBINE muffin mix and remaining 1 teaspoon cinnamon in large bowl; cut in butter with pastry blender or two knives until crumbly. Stir in oats and pecans. Drizzle with milk; toss with fork. Spoon evenly over fruit mixture.

  • Step 3

    BAKE 35 to 40 minutes or until peaches are tender and topping is golden brown. Serve warm with ice cream and remaining blueberry topping.

Serving size
(1/8 of recipe)

  • Calories 510
  • Calories from Fat200g
  • Total Fat 23g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 45mg
  • Sodium 340mg
  • Potassium 0mg
  • Total Carbohydrates 73g
  • Dietary Fiber 4g
  • Sugars 49g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet