A Delicious Quick-Fix Cobbler

(NAPSI)-Even better than serving up delicious food, many cooks contend, is finding an easy way to prepare it.

For example, here's a recipe for One-Bowl Peach and Blueberry Cobbler that could be the easiest cobbler you'll ever make. Simply throw all the ingredients in an oven-safe dish and top with any fruit you have on hand. The result is warm fruit comfortably nestled in soft pillows of dough. Serve with whipped cream or a scoop of vanilla ice cream.

One-Bowl Peach and Blueberry Cobbler

Prep time: 5 minutes; hands-off cooking time: 30 minutes; serves 4.

¼ cup butter, melted

1 cup buttermilk pancake mix

½ cup sugar

½ cup milk

3 cups sliced peaches (fresh, frozen or canned, such as jarred peaches in light syrup

½ cup blueberries, fresh or frozen

¼ tsp ground cinnamon (optional)

1. Preheat oven to 375ºF.

2. Select an 8 x 8-inch square ovenproof dish or a glass 9-inch pie plate for the cobbler. (If you're feeding a crowd, double the recipe and use a 9 x 13-inch baking dish.) Melt butter right in the baking dish and use it as a mixing bowl.

3. Add pancake mix, sugar and milk to melted butter. Stir with a fork until just combined. Batter will be lumpy--do not overmix.

4. Scatter peaches and blueberries evenly over batter. Lightly sprinkle cinnamon evenly on top.

5. Bake for 30 minutes or until light golden brown.

You can use apples, pears, plums or mixed berries. Frozen or canned fruit works just as well as fresh fruit in this recipe, which can be found in the book "Cooking With All Things Trader Joe's" by Deana Gunn and Wona Miniati. The cookbook features easy recipes that use everyday, budget-friendly ingredients and time-saving shortcuts.

Learn More

For more tips and recipes, visit www.cookingwithtraderjoes.com.

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Blueberry Cobbler-Sweet And Juicy

(NAPSI)-Blueberry Cobbler bubbling in the oven warms the house with a cozy aroma. And now, with a recipe featuring frozen blueberries, you can turn out this classic dessert whenever you like.

Frozen blueberries are available year-round and they're ready to use. Just measure them-still frozen-and add to your recipe.

With a stash of blueberries in the freezer, you can use these quick ideas:

• Make instant frozen yogurt: in a food processor, whirl 2 cups frozen blueberries with one cup yogurt.

• Make pancake topping: stir frozen blueberries into real maple syrup; heat until warm.

• Make blueberry dessert topping: heat ¼ cup blueberry preserves and 2 tablespoons fruit-flavored liqueur; stir in 1 cup frozen blueberries; heat through.

Blueberries-frozen or fresh-combine the best that nature has to offer: good nutrients and luscious flavor. A whole cup of blueberries has just 80 calories and provides fiber, vitamin C and manganese our bodies need. For more nutrition information and great recipes, visit www.blueberrycouncil.org.

BLUEBERRY COBBLER

1 bag (1 pound) frozen blueberries (about 3½ cups)

1 tablespoon cornstarch

2 tablespoons lemon juice

1 cup all-purpose flour

1 cup turbinado (raw) sugar or granulated sugar, divided

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

3 tablespoons butter, melted

¾ cup boiling water

Preheat oven to 350° F. Spread blueberries in ungreased 8- or 9-inch-square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, ½ cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth). Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining ½ cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.

YIELD: 8 portions

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