This is absolutely one of my favorite recipes that I’ve tried so far. The ingredient proportions are right on the mark, and the procedure is so easy. I tried boiling the peaches to peel them, as suggested, but that didn’t quite work out. Instead, I just peeled them with a knife, which worked out just fine and wasn’t a hassle at all.
When choosing peaches, be sure that they do not have any green on the skin — this means the fruit hadn’t developed before being picked, and it won’t get any sweeter afterward. The crust is unbelievable. When you pour in the boiling hot water, it immediately puffs up into a thick dough. This bakes into a thick, crumb-cake-like topping. The sugar amounts can be adjusted as desired. I found it to be just right. It is incredible with a scoop of vanilla or butter pecan ice cream (or both). My “southern” gentleman companion, who has had his share of peach cobblers, really enjoyed it!
Ingredients :
- 1 cup of Bisquick (I used generic)
- 1 cup milk
- 1/2 teaspoon nutmeg
- 1/2 cup of melted butter
- 1 29 ounces can of sliced, diced or whichever peaches (the big fat can) – drained
- 1 cup of sugar
Directions:
- Preheat oven to 375
- Stir together your butter, “bisquick” and milk
- Pour the mixture in an 8×8 pan (I used a round pan) 8×8
- Mix your peaches and sugar up real good in a separate bowl
- Pour your batter in your 8×8 pan
- Now just spoon your peach/sugar in on top of it. DON’T MIX IT! (The batter will rise to the top on it’s own)
- Bake for 50 to 60 minutes
*For an extra treat, you can add a lil’ sugar to the top when it’s done if ya want.
(side note) Your batter will seem way too runny but it really isn’t
I hope you all love this as much as I do.
From: allrecipes.com
