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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mom gave me an older Bisquick cookbook she had and never used. It is from 1964 and this recipe is what I use for a great peach cobbler. I do use a whole recipe for the shortcake instead of 1/2 for a crustier cobbler. If you have fresh fruit, use 3 cups of sweetened fruit mixed with 3/4 water. Ingredients:
29 ounces fruit, undrained |
1 tablespoon cornstarch |
2 tablespoons cold water |
2 cups bisquick |
1/2 cup milk |
1/4 cup butter or 1/4 cup margarine, melted |
2 tablespoons sugar, if desired |
Directions:
1. Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
2. Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
3. Serve hot or cold.
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