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Blueberry-Peach Cobbler with Walnut Biscuits

Blueberry-Peach Cobbler with Walnut Biscuits
  • Prep 30 min
  • Total 1 hr 40 min
  • Servings 6
August 3, 2010

Ingredients

  • 8 medium fresh peaches (about 2 lb), peeled, each cut into 6 wedges
  • 1 cup (250 mL) fresh blueberries
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) lemon juice
  • 1/4 tsp (1 mL) ground cinnamon
  • Dash salt    

  • 1 cup (250 mL) Bisquick* mix
  • 1/4 tsp (1 mL) groung nutmeg  
  • 2 tbsp (25 mL) milk
  • 2 tbsp (25 mL) butter or margarine, softened
  • 2 tbsp (25 mL) granulated sugar  
  • 2/3 cup (150 mL) chopped walnuts  
  • 2 tsp (10 mL) milk, if desired
  • 1 tbsp (15 mL) coarse sugar

Steps

  • 1
    Heat oven to 400ºF. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8-inch square (2-quart) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
  • 2
    Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
  • 3
    Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
  • 4
    Bake 25 to 30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.

  • Substitution: Two bags (16 oz each) frozen sliced peaches, thawed, can be used in place of the fresh peaches, if you like.

Nutrition Facts

Serving Size: 6 servings
Calories
380
Total Fat
15g
Saturated Fat
4g
Trans Fat
1g
Cholesterol
10mg
Sodium
300mg
Total Carbs
55g
Dietary Fiber
4g
Sugars
37g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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