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    Blueberry-Peach Cobbler

    List of Ingredients




    1 can (22 oz.) blueberry pie filling
    1 can (16 oz.) peach slices in light syrup, drained
    3 cups biscuit and baking mix
    1 cup milk
    1/2 tsp vanilla
    2 tbsp butter or margarine, softened
    1/2 cup packed light brown sugar
    1 tsp ground cinnamon

    Recipe



    Spread pie filling in 12x8-inch or 1 1/2 quart baking dish. Arrange peach slices on top; set aside. In large bowl, stir together biscuit and baking mix, milk and vanilla. Turn out onto surface dusted with additional biscuit and baking mix; knead seven to ten times. Roll out dough to a 12x8-inch rectangle; spread with butter. Sprinkle with brown sugar and cinnamon. Roll up like a jelly roll; pinch ends together. Cut into 12 (1-inch) slices. Place on top of fruit. Bake at 400º for 20 to 25 minutes or until biscuits are Golden brown and baked through. If biscuits are browning too quickly, cover loosely with foil during last 10 minutes of baking. Serve warm.

 

 

 

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