Peachberry Cobbler
Yield
5 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
cornstarch
|
|
| 10 | ounces |
raspberries, frozen
thawed |
*
|
| 2 ½ | cups |
peaches
sweetened, sliced |
|
| 1 | dash |
salt
|
*
|
| 1 ½ | cups |
biscuit baking mix (bisquick)
|
*
|
| 2 | tablespoons |
sugar
|
|
| ⅓ | cup |
milk
|
|
| 3 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
cornstarch
|
|
| 289 | ml/g |
raspberries, frozen
thawed |
*
|
| 591 | ml |
peaches
sweetened, sliced |
|
| 1 | dash |
salt
|
*
|
| 355 | ml |
biscuit baking mix (bisquick)
|
*
|
| 3E+1 | ml |
sugar
|
|
| 79 | ml |
milk
|
|
| 45 | ml |
butter
melted |
|
Directions
In saucepan, mix cornstarch with a little of the raspberry syrup.
Add remaining syrup and raspberries, the peaches; and salt.
Cook over medium heat, stirring constantly, until thick and clear.
Turn into 1½- quart casserole or 10 x 6 x 1½ inch baking dish .
Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and butter, stirring well.
Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits.
Sprinkle biscuits with sugar.
Bake in hot oven (400 degrees F) 20 minutes or until biscuits are done.
Serve warm with cream.
