Deep dish peach cobbler

Yield: 1 servings

Measure Ingredient
16 ounces Can sliced peaches in syrup
1 tablespoon Lemon juice
2 tablespoons Granulated sugar
2 teaspoons Cornstarch
⅛ teaspoon Ground cinnamon
¼ cup Baking mix
2 tablespoons Milk (to 3)
Frozen vanilla yogurt; opt

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make ⅔ 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, ½ bread

Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 07-21-95

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