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| Deep-Dish Peach Cobbler Recipe |
Category: Breads / Baked
Rating:
N/A
Servings: 1
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Ingredients
16 oz can sliced peaches in syrup
1 tablespoon lemon juice
2 tablespoon granulated sugar
2 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1/4 cup baking mix
2 tablespoon milk (to 3)
1 frozen vanilla yogurt; opt
Cooking Directions:
Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.
In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits.
In a small bowl, stir together baking mix and milk just to blend. Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired.
Makes 2 servings
Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, 1/2 bread
Source: Oregonian FoodDay Typos by Dorothy Flatman 1995
baked
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