Jiffy Peach Cobbler

Description

Peach Cobbler was a dish my Grandmother would make whenever the fruit was in season.  Ethel Eynard.  Jefferson City, MO 1975.

Ingredients

At a glance

Course

Desserts

Vegetarian

Difficulty

Easy

Source

Generations – My Family Cookbook

Serves

6

1 jar (16 oz. pint size) sliced peaches in unsweetened fruit juice or 1 can of store bought peaches

2 tsp. tapioca

Cinnamon to taste

1 C. biscuit mix

1/3 C. milk

Methods/steps

Preheat oven to 350 degrees.  Combine peaches and juice, tapioca, and cinnamon in a 9 inch pie plate.  On a small bowl, stir together the biscuit mix and milk.  Top fruit with 6 equal-sized mounds of biscuit dough.   Bake 25-30 minutes.  Serve warm with fruit dished on top of biscuit.  Garnish with a dollop of whipped cream if desired.