Peach Cobbler II Recipe
Ingredients:
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup peach nectar
- 1/4 cup pineapple juice or peach juice (can use juice
- reserved from canned peaches)
- 2 (16 ounce) cans peaches, sliced, packed in juice,
- drained or 1 3/4 pound fresh peaches
- 1 tablespoon butter
- 1 cup dry pancake mix
- 2/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 2/3 cup evaporated skim milk
- Topping
- 1/2 teaspoon nutmeg
- 1 tablespoon brown sugar
Directions:
- Combine cinnamon, vanilla extract, cornstarch, peach nectar and pineapple, or peach juice in a saucepan over medium heat. Stir constantly until mixture thickens and bubbles. Add sliced peaches to mixture. Reduce heat and simmer for 5 to 10 minutes.
- In another saucepan melt butter and set aside.
- Lightly spray an 8-inch square glass dish with cooking oil spray. Pour hot peach mixture into the dish.
- In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this mixture over peach mixture.
- Combine nutmeg and brown sugar. Sprinkle mixture on top of batter. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Cool and cut into 8 squares.
- Make 8 servings.