Ingredients:
- medium ripe peaches, peeled, pitted, and sliced (about 5 cups)
- /2 cup granulated sugar
- /4 cup packed brown sugar
- tablespoon lemon juice
- teaspoon ground cinnamon
- /8 teaspoon nutmeg (optional)
- tablespoons cornstarch or all-purpose flour
- tablespoons cold water
- cups Bisquick Mix (Original)
- /4 cup granulated sugar (for topping)
- /4 cup milk (Whole or 2%)
- tablespoons unsalted melted butter (for batter)
- tablespoon coarse sugar (turbinado, optional, for finish)
Instructions:
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch square baking dish.
- Prepare the Filling: In a large bowl, gently combine the sliced peaches, both sugars, lemon juice, cinnamon, and nutmeg.
- Thicken the Juices: Sprinkle the cornstarch over the peach mixture and toss lightly to coat. Stir in the 2 tablespoons of cold water until just combined. Pour this entire mixture evenly into the prepared baking dish.
- Mix the Batter: In a medium bowl, whisk together the 2 cups of Bisquick mix and the 1/4 cup sugar. Pour in the milk and stir just until combined; do not overmix (a few lumps are fine).
- Add the Fat: Pour the 4 tablespoons of melted butter over the batter mixture and use a spatula to gently fold it in until incorporated.
- Top the Cobbler: Drop spoonfuls of the thick biscuit batter evenly over the surface of the peaches, leaving small gaps between the biscuits.
- Final Touch: Brush the tops of the dough with any remaining melted butter and sprinkle with coarse sugar, if using.
- Bake for 35–40 minutes, or until the biscuit topping is deeply golden brown and the peach filling is thick and vigorously bubbling around the edges.
- Cool and Serve: Let the cobbler cool on a wire rack for at least 15–20 minutes before serving to allow the filling to set up properly.