Peach and Blueberry Cobbler (Bisquick)

Looking for a fruit dessert? Then try this blueberry and peach cobbler - a delicious warm dessert made using Bisquick.

Fruit Mixture:
8 medium fresh peaches, peeled, each cut into 6 wedges (~ 2 lbs)
1 cup fresh blueberries
1 Tbsp. cornstarch
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1 Tbsp. lemon juice, freshly squeezed
¼ tsp. ground cinnamon
1 dash sea salt

Cobbler Topping:
1 cup Bisquick
¼ tsp. ground nutmeg
2 Tbsp. milk
2 Tbsp. butter, softened
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
⅔ cup walnuts, chopped
2 tsp. milk
1 Tbsp. coarse sugar

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8” square (2 qt) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir.

Bake 10-12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).

Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 tsp. milk and coarse sugar until firm dough forms.

Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 tsp. milk. Sprinkle with coarse sugar.

Bake 25-30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.

Makes 6 -8 servings.

Cook’s Notes:

• Two (16 oz) bags frozen sliced peaches, thawed, can be used in place of the fresh peaches.
• Serve with dulce de leche or cinnamon ice cream.

Nutritional Information:
Per serving: Calories: 380 | Total Fat : 15g | Protein: 5g | Total Carbohydrates: 55g | Sugars: 37g