
Nutrition Facts
Total Time
65 min.
Serving & Size
1 CUP
Mango-Peach Juice enhances and sweetens sliced peaches and mixed berries and is baked under an almond-flavored batter topping.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients | Weight | Measure |
vegetable cooking spray | ||
frozen peach slices | 2 lb. | 2 qt. |
frozen mixed berries (blueberries, raspberries, strawberries) | 2.5 lb. | 2 1/2 qt. |
cornstarch | 0 33/100 cups | |
almond extract | 1 tbsp. | |
yellow cake mix | 2.75 lb. | 2 1/4 qt. |
unsalted butter | 12 oz. | 1 1/2 cups |
confectioners' sugar | ||
vanilla ice cream | 1 1/2 qt. |
Instructions |
1. Spray a full-size hotel pan or two half pans with non-stick cooking spray. Preheat oven to 375°F conventional or 325°F convection. 2. In a large bowl combine peaches and berries. 3. In another bowl combine V8 V-Fusion Peach Mango Juice, cornstarch and almond extract until smooth. Pour juice mixture over berries and toss gently to mix. Transfer mixture to hotel pan(s). |
4. In another bowl combine cake mix with butter and mix to create soft, slightly crumbly dough. Sprinkle dough mixture evenly over top of fruit to cover. 5. Bake cobbler 45-50 minutes or until the crumbs are golden brown and the fruit is bubbly. (If the crumbs color too fast, cover with foil until the fruit mixture bubbles.) |
6. To Serve: Scoop or spoon 2 cup of cobbler into a dessert bowl, sprinkle with confectioner's sugar and add a 1/4 cup scoop or dollop of cream or ice cream. Serve immediately. |