If there is a weakness I have, at least when it comes to desserts, it is a peach pie. Or cobbler. Or anything peach related really. As such, this recipe was a must make when I found it. And the fact that it was made in a cast iron skillet was even better. We have a bunch of peaches in the freezer that we bought last year at the local farmer’s market so it was easy to get started. All we had to do was thaw the peaches.
I did make some changes to the recipe, namely the fact that al it called for was “baking mix” to make the topping. While I can make an educated guess on what that might be, I really wasn’t sure. Instead, I used some Bisquick and followed the recipe on the box for drop biscuits.
This was really good although it turned out to be more liquidy than I had expected. Part of that reason may have been that I was using peaches that had been frozen and thawed which resulted in a lot of extra liquid than if the peaches had been fresh. Which means, when I added the water it called for, it really made it liquidy. The interesting part was, since there was a packet of jello in it, how it solidified once the leftovers were in the fridge.
But anyway, it was a very good dessert, especially with ice cream.
Recipe taken from the Summer ’14 Kraft Food & Family magazine
3 tablespoons of flour
1 small package Peach flavor Jello
2 tablespoons sugar
3/4 cup water, divided
5 fresh peaches, sliced
1 cup blueberries
1 cup baking mix
1/4 cup sour cream
1 1/2 cups cool whip
Heat oven to 350 degrees.
Combine flour, dry jello mix, and sugar in a small bowl. Whisk in 1/2 cup of water. Combine fruit in a large bowl. Add flour mixture; toss to evenly coat. Pour into a greased cast iron skillet.
Mix baking mix, sour cream and remaining water until just blended. Drop into six mounds onto the fruit mixture.
Bake 35 minutes or until fruit mixture is hot and bubbly and biscuit topping is golden brown. Cool slightly before serving with cool whip. Or ice cream.