Peach Cobbler

Ingredients  

Directions

Peach Filling 

1. Preheat oven to 350° F (176°C). Lightly spray a 2.5 quart casserole dish.
2. In a medium bowl combine cornstarch, cinnamon, nutmeg and brown sugar.
3. Toss peaches in mixture until evenly coated.
4. Layer Peach Filling in bottom of casserole dish.
5. Bake peaches in preheated oven for 10 minutes. Remove from oven and Set aside. 

Cinnamon Pancake Biscuits 

1. In a large bowl combine Kinnikinnick Pancake and Waffle Mix with cinnamon.
2. Using a pastry cutter or butter knife, cut butter into dry blend (mixture should resemble pea size lumps).
3. Make a well in the centre of dry mixture.
4. In a small bowl slightly whisk milk and eggs together.
5. Pour into well and fold in dry mixture to combine.
6. Mix until fully incorporated. Set aside. 

Sugar Topping 

1. In a small bowl combine granulated sugar and cinnamon. Set aside. 

Assembly 

1. Increase oven temperature to 400° F (212°C).
2. Scoop Cinnamon Pancake Biscuits evenly on cooked Peach Filling (approx. 10 - 12 scoops of batter). Do not spread Cinnamon Pancake Biscuits.
3. Sprinkle top with Sugar Topping.
4. Bake in preheated oven for 22 - 25 minutes.
5. Remove from oven and let cool for 10 minutes.
   

Apricot Glaze (Optional) 

1. In a small pot combine apricot jam and water.
2. Cook over medium-low heat stirring continually until mixture is a melted and combined.
3. Remove from heat and let cool slightly.
4. Use a pastry brush to coat top of Peach Cobbler with a thin layer of Apricot Glaze.
5. Serve warm with optional fresh whipped cream. 
   Yields 6 - 8 servings 

Tips & Variations

• If fresh peaches are not available frozen peaches will work. Thaw first and drain off excess liquid. 
  
• To scoop Cinnamon Pancake Biscuits we used a #16 scoop (12 portions)