Bisquick Fresh Blueberry Peach Cobbler Food

BISQUICK FRESH BLUEBERRY PEACH COBBLER

Steps:

• Preheat oven to 350°F.
• Prepare fresh fruit, and mix with sugar and cornstarch in large bowl.
• Transfer to an 8-inch baking pan.
• In medium mixing bowl, combine Bisquick, nuts, brown sugar, and cinnamon.
• Add milk and stir just until moistened.
• Drop topping in small mounds over fruit.
• Bake 20 minutes or until topping is light golden brown and a toothpick inserted into the topping comes out clean.
• Serve warm with vanilla ice cream.

PEACH BLUEBERRY COBBLER-EASY WITH BISQUICK

Steps:

• Preheat oven to 375; 350 for glass.
• While oven is preheating, put butter in 8 x 8 x 2 pan, place pan in oven to melt the butter. Keep close watch so that it doesn't burn.
• Mix together Bisquick, Milk, Nutmeg and Cinnamon.
• Remove pan with melted butter from oven, pour batter over melted butter. Stir Lightly just to mix all together.
• Pour Peach Pie filling evenly over batter mixture and then sprinkle Blueberries over top of Peach Pie Filling, DO NOT STIR!
• Sprinkle Cinnamon Sugar over the top of everything, if you need more than one TBSP it is ok, but be careful that the cinnamon doesn't overwhelm the taste the fruit.
• Bake for 45-55 minutes or until golden brown.

FRESH BLUEBERRY COBBLER WITH BLUEBERRY SAUCE

Steps:

• Combine blueberries with sweetened condensed milk and lemon peel; set aside.
• In a large bowl cut in 3/4 cups of butter into 1 1/2 cups of bisquick until crumbly. Stir in blueberry mixture and spread in the bottom of an 8 x 8 inch baking dish coated with nonstick cooking spray.
• Cut remaining 2 tbsp of butter into remaining 1/2 cup of bisquik and 1/2 cup brown sugar until crumbly. Add nuts and then sprinkle mixture over top of cobbler.
• Bake in preheated 325 degree oven for 1 hour and 10 minutes. Remove from oven and serve warm with ice cream and blueberry sauce.
• FOR SAUCE:.
• In a saucepan mix 1/2 cup of hot water with 1 tbsp cornstarch.
• Whisk until all lumps are dissolved.
• Add remaining ingredients and cook until thickened.
• Serve warm over cobbler and ice cream.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

BLUEBERRY-PEACH COBBLER

Steps:

• Heat oven to 400°F. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8-inch square (2-quart) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
• Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
• Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
• Bake 25 to 30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.

BLUEBERRY COBBLER

Steps:

• Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
• Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

BLUEBERRY COBBLER

Steps:

• Preheat oven to 375.
• In an 8 inch square baking dish, mix blueberries, 3 tbsp sugar, orange juice, lemon zest, and cinnamon; set aside.
• In a small bowl thoroughly mix flour, baking powder, and salt; set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy; beat in egg and vanilla extract.
• Gradually add flour mixture, stirring just until ingredients are combined.
• Drop batter by rounded tablespoons over blueberry mixture; try to cover as much of filling as possible.
• Mix together Bisquick, brown sugar, 2 tbsp butter and chopped pecans with a fork (will be crumbly).
• Sprinkle evenly over the crust mixture.
• Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

BLUEBERRY DUMPLING COBBLER

Steps:

• Bring blueberries, 1 1/3 cups sugar and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves. Remove from heat.
• Beat cream cheese and 2/3 cup sugar with an electric mixer until fluffy; add milk and beat until smooth. By hand stir in bisquick mix and uncooked oats.
• Spread two-thirds of dumpling mixture onto bottom of a lightly greased 9x13 inch baking dish. Spoon blueberry mixture evenly over dumpling mixture.
• Dollop remaining dumpling mixture evenly over blueberries.
• Bake in a 350 degree oven for 35 minutes. Good served warm.