Peachy Bisquick Cobbler
This is a take on the traditional East Coast grunt recipe. We would normally make this with fresh-picked blueberries, but I changed it up a bit and replaced them with peaches. This is fun to make in a cast iron pan with the kids, but a glass baking dish works just as well.
Ingredients
- 4 cups frozen peaches
- 1 tsp lemon juice
- 1 cup sugar
- ½ cup water
- ¼ tsp cinnamon
- ½ cup buttermilk
- ½ cup sour cream
- 1 tbsp vanilla
- 2 cups Bisquick
- ¼ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp cold unsalted butter
Instructions
- In a saucepan combine, four cups of frozen peaches, one cup of sugar, one-half cup of water, and one teaspoon of lemon juice. Bring to a boil, reduce heat and let simmer for approximately forty five minutes or until it reaches a thickened consistency. Take the pot off of the heat and stir in one-quarter teaspoon of cinnamon.
- Preheat the oven to three hundred and seventy five degrees. In a small bowl mix one-half cup of buttermilk, one-half cup of sour cream, and one tablespoon of vanilla. In a separate bowl blend two cups of Bisquick, one-quarter cup of white sugar, and two teaspoons of salt. Cut in two tablespoons of cold unsalted butter with a pastry blender until crumbly.
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