Bisquick Fruit Cobbler

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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.

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Steps

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Preheat oven to 400 degrees f.

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In a large saucepan add can of undrained fruit and heat thru.

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Blend together cornstarch and water in a small bowl , mix until blended.

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Add mixture to fruit and boil for 1 minute.

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Pour thickened fruit mixture into a 2 quart baking dish and dot with butter.

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Set aside.

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Add bisquick , milk , melted butter , and sugar if using , into a bowl.

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Stir with fork until mixture is well combined.

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Drop by spoonfuls over fruit.

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Bake for approximately 20 minutes or until shortcake is golden brown.

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Serve hot or cold.

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Ingredients

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fruit, cornstarch, cold water, bisquick, milk, butter, sugar