Bisquick Fruit Cobbler

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.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Serve hot or cold.