Peach and Blueberry Biscuit Cobbler

Ingredients

• 8 medium fresh peaches (about 2 lb), peeled, each cut into 6 wedges
• 1 cup fresh blueberries
• 1 tablespoon cornstarch
• 1 ⁄ 2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 ⁄ 4 teaspoon ground cinnamon
• 1 cup Original Bisquick mix
• 1 ⁄ 4 teaspoon ground nutmeg
• 2 tablespoons milk
• 2 tablespoons butter or margarine, softened
• 2 tablespoons granulated sugar
• 2 ⁄ 3 cup chopped walnuts
• 2 teaspoons milk, if desired
• 1 tablespoon coarse sugar, if desired

Instructions

1. 1Preheat the oven to 400°F. Combine the peaches, blueberries, cornstarch, half a cup of granulated sugar, lemon juice, and cinnamon in a medium bowl. Let the mixture sit for 10 minutes so the sugar can draw out the natural fruit juices.
2. 2Pour the fruit filling into an ungreased 8-inch square glass baking dish. Bake uncovered for about 10 minutes until the fruit begins to bubble, then remove the dish from the oven and give it a good stir.
3. 3Return the dish to the oven and bake for another 10 to 12 minutes. The edges should be bubbling and the center must be completely hot to ensure the biscuit dough cooks properly later.
4. 4Mix the baking mix, nutmeg, two tablespoons of milk, softened butter, two tablespoons of granulated sugar, and chopped walnuts in a separate bowl until a firm dough forms.
5. 5Drop the dough in six rounded mounds directly onto the hot fruit filling. Brush the tops of the dough with the remaining two teaspoons of milk and sprinkle evenly with coarse sugar.
6. 6Bake for 25 to 30 minutes until the biscuits turn a deep golden brown and the undersides are fully cooked and no longer doughy.
7. 7Transfer the baking dish to a wire rack and let the cobbler cool for 10 minutes. This resting time helps the fruit filling thicken up before you serve it.

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