Blackberry Peach Tart

You know how some recipes are super simple and they taste good but they are kind of ugly? I hate things like that. I mean, obviously I'm not all "Cupcake Wars" over here - I don't even have the attention span to pluck my eyebrows. But I don't really want to present anything that has the word "dump" in it. I also don't like to eat anywhere that has the word "chuck" in its title. I have a lot of rules.

Anyway, back to the dump cake. I had a revelation. Turn it upside down and suddenly it's all fancy tart like rather than rustic cobbler ish.

Now I'm not going to google this because I'm sure that there are others who have had this revelation long before me, but I like to pretend that I am, in fact, solving the world's problems one by one with each passing day. Humor me, would you?

Blackberry Peach Tart
Recipe adapted from

1 can (about 20 ounces) peach pie filling
1 cup fresh blackberries
1 yellow cake mix
1 stick unsalted butter

  1. Preheat oven to 350 degrees
  2. Pour peach pie filling into round cake pan (or silicone mold - see how cute mine is?). Scatter berries over that.
  3. Pour cake mix over fruit and pat lightly.
  4. Slice cold butter into slivers and top the cake mix with that.
  5. Bake 30-40 minutes.
Now one thing I love about my particular mold is that look what happens when you slice it.

How cute is that? And imagine the possibilities - French toast casseroles, quiches, heck, heart-shaped shepard's pie.... The choice is yours! For more information on these all-natural molds (which come in about a gazillion shapes) email me here.



  1. Looks good. I think I'll try this one tomorrow after the farmer's market.


    1. Thanks, Crystal! Hope you like it - let me know how it works for you.


  2. This looks delicious! Can't wait to try it. We loved having you link up to our "Strut Your Stuff Saturday." Hope you'll be back soon! -The Sisters

    1. Thanks, Sisters! Have loved browsing through your blog - so many great ideas!