Recipe#4693

Title: Deep Dish Peach Cobbler

From: S.Pickell 
Date: Tue, 28 May 1996 21:46:25 -0500 
  Source: Oregonian FoodDay Typos by Dorothy Flatman 1995

      Yield: 1 servings
 
     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)
           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