B. Smith's Peach Cobbler

B. Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 8

Peach Mixture

6
large ripe peaches, peeled and pitted, thickly sliced (about 6 cups)
2/3
cup packed dark brown sugar
1
tablespoon cornstarch
1
teaspoon fresh lemon juice
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg

Topping

2
cups Original Bisquick™ mix
3
tablespoons granulated sugar
3
tablespoons cold unsalted butter
1/2
cup milk
1/2
teaspoon vanilla
1
tablespoon granulated sugar

  • 1 Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In 4-quart saucepan, mix peaches, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Mix gently and cook over low heat about 10 minutes or until peaches are just tender and syrup has thickened. Pour into baking dish.
  • 2 In large bowl, stir together Bisquick mix and 3 tablespoons granulated sugar. Using two knives or pastry blender, cut in butter until mixture looks like coarse crumbs. Add milk and vanilla, and quickly blend together with spatula.
  • 3 Drop heaping tablespoonfuls biscuit mixture on top of peaches, covering them completely. Sprinkle with 1 tablespoon granulated sugar.
  • 4 Bake 25 to 35 minutes or until golden brown.

Expert Tips

For a more savory breakfast dish, ground chicken, turkey or pork, cooked and crumbled, can be added to the filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4g,
4%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
15mg
15%;
Sodium
380mg
380%;
Total Carbohydrate
58g
58%
(Dietary Fiber
3g
3%
  Sugars
37g
37%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
8%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.