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Blueberry Peach Cobbler w/ Walnut Biscuits

Source of Recipe

Mudder


List of Ingredients

Blueberry-Peach Cobbler with Walnut Biscuits


Fruit Mixture:
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8 medium fresh peaches (about 2 lb), peeled, each cut into 6 wedges
1 cup fresh blueberries
1 tbsp cornstarch
1/2 cup granulated sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
Dash salt

Biscuit Topping:
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1 cup Bisquick mix
1/4 tsp ground nutmeg
2 tbsp milk
2 tbsp butter or margarine, softened
2 tbsp granulated sugar
2/3 cup chopped walnuts
2 tsp milk, if desired
1 tbsp coarse sugar


Recipe


Heat oven to 400º.

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).

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

Drop dough by 6 spoonfuls onto warm fruit mixture.

Brush dough with 2 teaspoons milk.

Sprinkle with coarse sugar.

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.