Peach Cobbler Recipe

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Ground ginger adds a twist to this down home dessert. Try also with juicy fresh peaches in season.
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  • Peach Filling:
  • 5 cups frozen peach slices, thawed and larger pieces cut in half
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 1/2 teaspoon McCormick® Ginger, Ground
  • Biscuit Topping:
  • 1 cup reduced fat baking mix
  • 4 tablespoons sugar, divided
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1/2 teaspoon McCormick® Ginger, Ground
  • 6 tablespoons fat free milk
15 mins
40 mins
1. Preheat oven to 350°F. For the Filling, mix peaches and lemon juice in large bowl. Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.

2. For the Biscuit Topping, mix baking mix, 3 tablespoons of the sugar, 3/4 teaspoon of the cinnamon and ginger in large bowl. Add milk; mix well. Drop dough by rounded teaspoonfuls onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over topping.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.
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Nutrition (per serving)
Calories: 213 Calories
Fat: 1 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 48 Grams
Sodium: 179 Milligrams
Fiber: 3 Grams

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