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Dutch Oven Peach Cobbler
Recipe courtesy Paula Deen

Ingredients
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit
juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon

Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice
shaker jar; shake well before each use)

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Instructions
Preheat oven to 350 degrees F.

Spray a Dutch oven with vegetable oil cooking spray

Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained
can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this
mixture into the Dutch oven.

To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag.
Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.

Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown
and crusty.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved