Mark Abernathy

Mark Abernathy, executive chef and owner of Loca Luna and Red Door, shares a sweet and simple dessert recipe made from pantry staples that fits any time of year.



"This dish is great every season," Abernathy says. "Strawberries and blueberries in the spring; peaches, blackberries, plums and cherries in the summer; apples and pears in the winter — you can mix and match."

• 1 can of peach pie filling (21 oz.)
• 5 cups fresh or frozen peaches
• 1/2 cup frozen blueberries (must be frozen when mixed)
• 1/4 cup light brown sugar
• zest and juice of one lemon
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2 tps. cornstarch (mix in a slurry made with a little of the peach juice)

• 1 box Duncan Hines Yellow Butter Cake Mix
• 1/4 cup oats
• 1/2 cup pecans, chopped


• Preheat oven to 350ºš F.

• Coat a 9 x 13” pan or glass casserole dish with non-stick spray.

• Mix together filling ingredients in a large bowl and pour evenly into the dish.

• Mix topping ingredients in another bowl and sprinkle evenly over the top of the filling.

• Place thin pats of salted butter (about 1 1/4 stick) evenly over the top of the topping mix.

• Place a sheet pan underneath the dish to catch baking overflow, then bake for 50-60 minutes, until topping starts to brown.

• Cool completely before reheating and serving. Serve with whipped or ice cream.