Fruit Cobbler

Good with ice cream. Or half + half. Or cream. Or Milk. Or Nuthin’!

From the box of S.J. from Portland, Oregon.

Fruit Cobbler

Cook in saucepan over medium heat until thick–stir often:

  • 1 29-oz. can sliced peaches
  • 1/2 cup sugar
  • 3 Tbsp. cornstarch mixed with 1/3 cup cold water

I usually add about 1/2 more fruit–most any kind and add 1-2 tsp. almond extract. Stir into peach mixture and leave on low heat while you make the cobbler toppings.

(Use whatever flavor you like or none!)

I use Bisquick (about 2 cups), add some sugar (about 2 Tbsp. and a bit of cinnamon and enough milk to whatever consistency you want. I start with about 2/3 cup and add to it in small amounts. I don’t like mine to be as stiff as biscuits. I like mine to make a little thinner topping).

Serve warm with ice cream–um–good!

  • or half and half
  • or cream
  • or milk
  • or nothin’!

My Bisquick didn’t have a recipe either! My mother-in-law had written what she did and she used Bisquick sometimes and she was a very good cook! So–I copied her!

Put hot fruit filling into large ungreased casserole dish and pat spoonfuls of topping over the hot fruit. It’s ready to bake!

Heat oven 400 deg. Bake 25-30 minutes.

Makes 8-10 servings.

From Lorne

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