Summer Peach Cobbler

Nothing beats this classic dessert made simple with Bisquick* baking mix. ...MORE + LESS -

PEACH MIXTURE

6 large ripe peaches, peeled and pitted, thickly sliced (about 6 cups/1.5 L)

2/3 cup (150 mL) packed dark brown sugar

1 tbsp (15 mL) cornstarch

1 tsp (5 mL) fresh lemon juice

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) ground nutmeg

TOPPING

2 cups (500 mL) Bisquick* mix

3 tbsp (45 mL) granulated sugar

3 tbsp (45 mL) cold unsalted butter

1/2 cup (125 mL) milk

1/2 tsp (2 mL) vanilla

1 tbsp (15 mL) granulated sugar

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1

Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In 4-quart saucepan, mix peaches, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Mix gently and cook over low heat about 10 minutes or until peaches are just tender and syrup has thickened. Pour into baking dish.
2

In large bowl, stir together Bisquick mix and 3 tablespoons granulated sugar. Using two knives or pastry blender, cut in butter until mixture looks like coarse crumbs. Add milk and vanilla, and quickly blend together with spatula.
3

Drop heaping tablespoonfuls biscuit mixture on top of peaches, covering them completely. Sprinkle with 1 tablespoon granulated sugar.
4

Bake 25 to 35 minutes or until golden brown.

For a more savoury breakfast dish, ground chicken, turkey or pork, cooked and crumbled, can be added to the filling.
This recipe and image comes from B. Smith, restauranteur, author and respected expert in affordable-yet-elegant living.