Tuesday, March 25, 2008

Raspberry-Peach Cobbler with Bisquick

2 1/2 sliced frech peaches
2 cups fresh raspberries
1/2 cup sugar
1 Tb cornstarch
1 tsp ground nutmeg
2 cups Bisquick mix
1/2 cup milk
3 Tb butter, melted
2 Tb packed brown sugar
Preheat oven to 375˚. In large bowl, mix fruit, sugar, cornstarch, and nutmeg. Spoon into pie plate. Stir remaining ingredients until dough forms. Drop dough by spoonfuls onto fruit mix. Bake 37-45 minutes or until fruit is bubbly and topping is deep golden brown and baked through.

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