Deep Dish Peach Cobblerbakery, desserts, fruits 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 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 "Oregonian FoodDay", Posted by Dorothy Flatman 1995 |
