Prep 10 mins
Cook 20 mins
My mom gave me an older Bisquick cookbook she had and never used. It is from 1964 and this recipe is what I use for a great peach cobbler. I do use a whole recipe for the shortcake instead of 1/2 for a crustier cobbler. If you have fresh fruit, use 3 cups of sweetened fruit mixed with 3/4 water.
- 29 ounces fruit, undrained
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 cups Bisquick
- 1⁄2 cup milk
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 2 tablespoons sugar, if desired
- Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
- Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
- Serve hot or cold.
Fast and simple recipe for homemade cobbler. I used two 15 oz. cans of blackberries. It took longer than 1 minute to thicken. I had to cook it for around 10 minutes for the fruit mixture to thicken. It might of been because of my choice of fruit. I sprinkled some sugar over the cobbler topping before baking. Topped of the warm cobbler with some whipped cream. Yummy! Made for March, 2010 Aus/NZ Swap.
Will definitely make this again. Not to sweet, quick and easy
This was very easy to do. We prefer a crustier cobbler and a larger fruit to shortcake ratio. I used peaches. Next time I will cut the shortbread recipe in half. Thanks!