If you haven’t discovered the wonder of baking a crisp from scratch, I assure you–you’re missing something. Baking a crisp or a cobbler is great because it’s like getting the yummy pie filling without having to go through all the hassle of getting the pie crust right. Crisps are easy–no fail type dishes. If you can stir, you can make a crisp.
This particular combination uses the end of summer bounty or you can use frozen fruit if you can’t find fresh in your store any longer. (Note: In season fruit is always cheaper to buy fresh but out of season fruit is cheaper to buy frozen.) What makes this crisp extra special though is the addition of walnuts to the biscuit topping.
You Will Need:
(Note: You can use frozen fruits. If you do, thaw completely and drain well before using.)
2 lbs. of peaches, cut into wedges
1 cup of fresh blueberries
1 tablespoon of cornstarch
¼ cup granulated sugar
1 tablespoon of lemon juice
¼ teaspoon ground cinnamon
Dash of salt
For the biscuit topping:
1 cup Bisquick mix
¼ teaspoon ground nutmeg
2 tablespoons of milk
2 tablespoons of softened butter or margarine
2 tablespoons of sugar
2/3 cup chopped walnuts
2 teaspoons of milk
1 tablespoon of coarse sugar or cinnamon sugar
Directions:
Preheat oven to 450. In medium bowl, stir together fruit mixture ingredients until the fruit pieces are evenly coated with dry mixture. Let it stand for 10 minutes. This allows the sugar to work on the peaches to make them extra juicy. (Think of it as fruit tenderizing.) Transfer to ungreased 8 inch square glass bbaking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges. The fruit has to be hot in the middle or else the biscuit topping won’t completely bake.
While all this fruit baking is happening, put the biscuit ingredients (except for the two teaspoons of milk and coarse sugar or cinnamon sugar) in a medium bowl and mix together. You should be forming a firm dough.
Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with the milk and sprinkle with cinnamon sugar or coarse sugar. You can skip this brushing and sprinkling step. It is non-essential to the finished product but it will make your finished product look like it belongs in a restaurant dessert show case.
Bake at 25 to 30 minutes or until biscuits are deep golden brown and center biscuit is no longer doughy on the bottom. Cool 10 minutes on a cooling rack then serve warm with ice cream or whipped cream. Or no cream–it’s delicious any way!
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