Blueberry-Peach Cobbler

 

8

medium fresh peaches (about 2 lb), peeled, each cut into 6 wedges

1

cup fresh blueberries

1

tablespoon cornstarch

1/2

cup granulated sugar

1

tablespoon lemon juice

1/4

teaspoon ground cinnamon

Dash salt

1

cup Original Bisquick® mix

1/4

teaspoon ground nutmeg

2

tablespoons milk

2

tablespoons butter or margarine, softened

2

tablespoons granulated sugar

2/3

cup chopped walnuts

2

teaspoons milk, if desired

1

tablespoon coarse sugar

• 1 Heat oven to 400°F. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8-inch square (2-quart) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
• 2 Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
• 3 Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
• 4 Bake 25 to 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.