Ingredients
2 can(s)
peach pieces in light syrup, drain and save syrup (29 oz each)
1 stick
unsalted butter
2 c
Bisquick (original)
1 c
milk
1 c
peach drink (I used Minute Maid peach)
1 c
granulated sugar
1 c
sugar/cinnamon blend (1 cup sugar 1-1/2 tsp cinnamon), divided
2 tsp
vanilla extract, divided
3 Tbsp
corn starch
3 Tbsp
peach drink (Minute Maid peach)
How to Make Peachy Peach Cobbler
Peaches in a bowl with drained syrup in a skillet.
Open the cans of peaches and drain (save the syrup). Put peaches in a medium bowl. Place the syrup in a medium saucepan.
Stick of butter melting in the baking dish.
Preheat oven to 350 degrees. Take the stick of unsalted butter and put in a 10×14 baking dish, and place in oven.
Melted butter removed from the oven.
Remove from the oven after the butter melts and set aside.
Bisquick, milk, peach drink, sugar, sugar/cinnamon blend, and vanilla extract whisked together in a bowl.
Meanwhile, in a large mixing bowl, combine the Bisquick, milk, peach drink, sugar, sugar/cinnamon blend (reserving 2 Tbsp for topping), and 1 tsp vanilla extract. With a wire whisk, mix all until smooth. Set aside.
Corn starch and peach drink mixed together.
Combine the corn starch and peach drink together in a cup. Mix until smooth. Set aside.
Bringing the peach syrup to a boil.
Place the syrup over medium-high heat and bring to a light boil.
Corn starch mixture added to the syrup.
Add corn starch mixture to syrup. Cook until the syrup gets thick.
Vanilla extract added to the saucepan.
Remove from heat and add the remaining 1 tsp of vanilla extract. Set aside.
Cobbler ingredients poured into the baking dish.
Place a cookie sheet under the baking pan, large enough to catch any dripping for the cobbler. With the hot butter in the baking pan, pour the batter over the butter. DO NOT STIR!!! Place reserved peaches over the batter, completely covering the batter evenly with peaches. DO NOT STIR!!! Add the syrup mixture over the peaches. DO NOT STIR!!!
Peach cobbler baking in the oven.
Place the cobble on the center rack in the oven. Cook for 60 minutes or until the crust is dark golden brown.
Cinnamon sugar sprinkled over the cobbler.
Remove from oven and sprinkle your remaining 2 Tbsp of sugar/cinnamon on top of cobbler. Let cool for 30 minutes before serving. Great with vanilla ice cream.
