If using fresh fruit, bake on the oven rack second from the top and reduce baking time to 25–30 minutes or until bubbly.
Filling: 1 bag (16 oz) fresh or frozen peach slices
1 bag (16 oz) fresh or frozen blueberries
3/4 cup sugar
2 Tbsp instant tapioca
2 Tbsp flour
Topping: 2-1/2 cups Bisquick baking mix
1/2 teaspoon cinnamon
1/4 cup sugar
1 cup light cream or evaporated milk
2 Tbsp butter or margarine, melted
Preheat oven to 400°F. In a large mixing bowl, combine all filling ingredients and let sit 10 minutes for the instant tapioca to soften. Pour into a 2.5-qt Temp-tations® baking dish.
In another large mixing bowl, combine Bisquick baking mix, cinnamon, and 2 Tbsp of the sugar. Pour in the cream and stir just long enough to make soft dough (overmixing will make it tough).
Evenly drop by the spoonful over top of the fruit mixture, and then drizzle with the melted butter. Sprinkle remaining sugar over the top.
Bake 40–45 minutes on the bottom rack of the oven, or until the biscuit topping is golden and the fruit is bubbling. Serve warm, topped with vanilla ice cream.
Recipe provided by Tara McConnell.
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