Deep dish peach cobbler

Yield: 1 Servings

Ingredients:

16 oz Can sliced peaches in syrup
1 tb Lemon juice
2 tb Granulated sugar
2 ts Cornstarch
1/8 ts Ground cinnamon
1/4 c Baking mix
2 tb Milk (to 3)

Instructions:

Frozen vanilla yogurt; opt Preheat oven to 400 degrees F. Drain peaches and measure syrup adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside. In a 1 quart saucepan stir together sugar cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat stirring often. When syrup comes to a simmer and is slightly thickened pour over peaches and set aside while you make drip biscuits. In a small bowl stir together baking mix and milk just to blend. Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired. Makes 2 servings Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit 1/2 bread Source: Oregonian FoodDay Typos by Dorothy Flatman 1995