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Steps
1
Heat oven to 400°F. In 1-quart saucepan, heat pie filling to boiling. Spoon into 2 ungreased 10-ounce custard cups.
2
In small bowl, stir Bisquick mix, milk, 1 tablespoon sugar and the butter until thick batter forms. Pour and spread half of batter onto pie filling in each custard cup. Sprinkle top of each dessert with 1/2 teaspoon sugar. On cookie sheet, place filled custard cups.
3
Bake 16 to 18 minutes or until topping is light golden brown.
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Blueberry Cobbler: Substitute 1 cup blueberry pie filling (from 21-oz can) for the peach pie filling.
Cherry Cobbler: Substitute 1 cup cherry pie filling (from 21-oz can) for the peach pie filling.
What to do with the leftover pie filling? It makes a great topper for pancakes, waffles, French toast or ice cream.
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