Sure.
The only difference would be that it is pie filling and not plain fruit.
Becky
-----Original Message-----
From: debbie deatherage
Sent: Wednesday, November 27, 2013 7:03 PM
To: [email protected]
Subject: Re: [CnD] Peach cobbler
Hello,
Could you use cherry pie filling to make a cherry one instead?
Usually cherry pie filling comes in the bigger cans. Would you
not drain that as well?
Debbie Deatherage
----- Original Message -----
From: "rebecca manners" <[email protected]
To: <[email protected]
Date sent: Wed, 27 Nov 2013 11:26:40 -0500
Subject: Re: [CnD] Peach cobbler
Here's one I have used for years.
2 15-oz (regular size) cans sliced peaches.
drain one can.
You can substitute one large can if you do not have two small
ones. If
using a large can of peaches, you need not drain it.
1 box white or yellow cake mix
1 stick melted butter or margarine.
Dump peaches onto bottom of 9 x 13 pan. If desired, chop the
peaches into
smaller pieces.
Sprinkle dry cake mix over peaches.
Drizzle melted butter over cake mix.
Bake at 350 for about an hour or until brown and bubbly.
Enjoy.
Becky
-----Original Message-----
From: [email protected]
Sent: Saturday, November 23, 2013 7:44 AM
To: [email protected]
Subject: [CnD] Peach cobbler
Would someone please post a good Peach cobbler recipe to the
list? Thanks a
lot. Kerry
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