Peach and Blueberry Cobbler with Ginger and Cinnamon

1. 1

   Preheat the oven to 425 F. Spray a 7 x 11-inch glass baking dish with cooking spray, and set it aside.

2. 2

   In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix.

3. 3

   Pour the fruit mixture into the prepared baking dish.

4. 4

   In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk.

5. 5

   Stir until the mixture forms a soft dough.

6. 6

   Drop spoonfuls of the dough evenly over the fruit mixture.

7. 7

   Sprinkle the sugar over the dough.

8. 8

   Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes.

9. 9

   Let it rest for 5 minutes before serving.

10. 10

    Fat: 33g (before), 1g (after)

11. 11

    Calories: 681 (before), 96 (after)

12. 12

    Protein: 2g

13. 13

    Carbohydrates: 22g

14. 14

    Cholesterol: 0mg

15. 15

    Fiber: 2g

16. 16

    Sodium: 158mg

* Per serving · 4 servings · Values may vary.

No additional tips available.