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Gluten Free Blueberry Peach Cobbler

Name: Gluten Free Blueberry Peach Cobbler
Prep time: 30 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 6 cups (1.5 L) frozen peaches; 1 cup (250 mL) frozen 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* Gluten Free Mix; 1 cup (250 mL) whipping cream; 2 tbsp (30 mL) granulated sugar; 2 tbsp (30 mL) butter, softened; 2 tsp (10 mL) milk; 1 tbsp (15 mL) coarse sugar

Prep 30 min
Total 1 hr 15 min
Servings 6

You don’t have to sacrifice those recipes you love just because you need them to be gluten free. With Bisquick* Gluten Free, there are so many recipes you can bake again.

July 30, 2014

Ingredients

6 cups (1.5 L) frozen peaches
1 cup (250 mL) frozen 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* Gluten Free Mix
1 cup (250 mL) whipping cream
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) butter, softened
2 tsp (10 mL) milk
1 tbsp (15 mL) coarse sugar

Steps

1

Heat oven to 350ºF.
2

In an ungreased 8 or 9-inch square glass baking dish, stir together fruit mixture ingredients. Microwave on High for 10 to 15 minutes, stirring occasionally, until fruit mixture is bubbly around the edges (fruit must be hot in middle so biscuit topping bakes completely).
3

Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
4

Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
5

Bake at 350ºF for 35 to 45 minutes or until biscuits are deep golden brown and bottom of centre biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.