Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Peach and Blueberry Skillet Pie




Source of Recipe


The Record Newspaper






List of Ingredients



• 3 1/2 cup Bisquick
  
• 3 tablespoons sugar
  
• 3 tablespoons melted butter
  
• 3/4 cup milk
  
• 6 large peaches, peeled, pitted and sliced
  
• 1 cup blueberries (optional)
  
• 1/2 cup sugar
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon cinnamon
  
• 1 1/2 tablespoon soft butter
  






Instructions



1. Combine biscuit mix, sugar, butter, and milk into a smooth batter. Knead and roll out a little larger than an 8 inch cast iron frying pan.
   
2. Place dough in cast iron fry pan, allowing edges to hang over the sides. Top with peach slices and berries, if using. Combine sugar, salt and cinnamon. Sprinkle over fruit. Dot with butter.
   
3. Fold hanging dough toward center, leaving center open. Bake uncovered in a preheated 425 degree F. oven for 25 minutes. Serve warm with a little whipped cream.
   






Final Comments


Serves 6-8.