Friday, May 6, 2011

Peach Blueberry Cobbler

OMG...this is fabulous and very versitle! Don't like peaches or blueberries???  NO problem....add whatever you like but use this cobbler crust because it is yum!

Over the weekend I made lots o' good stuff and have to share!!!! 

Breakfast: (shared in previous post)
Deep-dish Blueberry Pancake
Dinner: (shared yesterday)
Fajitas with marinated flank steak
Dessert: (Right now:  YAY!!)
Peach/Blueberry Cobbler

Peach Blueberry Cobbler:

1 pkg (16 oz) frozen peach slices
1 pkg (16 oz) frozen blueberries
1/4 C sugar
2 T instant tapioca
2 T flour

2 1/2 C Bisquick (I use reduced fat)
1/2 t cinnamon
1/4 C sugar
1 can evaporated milk
2 T butter
butter to top

Preheat oven to 400'. 

In 2.5 quart baking dish (large brownie pan) that is sprayed with Pam combine all filling ingredients and let sit for 10 minutes to let tapica soften.

While that is sitting, combine all topping ingredients an another bowl and mix to form a soft dough.  I like to add milk slowly to make sure it doesn't get too gooey - but I think I've always ended up using the whole can.  Dough should be soft but not too sticky - add more bisquick if you feel like it is too sticky. 

Evenly drop dough by the spoonful over the top of the fruit.  Top with dallops (or sprays) of butter and then sprinkle sugar over top.

Bake 40-45 mins on the bottom rack until topping is golden brown and fruit is bubbling. 

Serve warm with vanilla ice cream!! :)  It will make you happy!

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