Peach Cobbler Crisp
This is one of our favorites that isn't really a qualified cobbler, a crisp, or a crumble. We married a few options together so that we can enjoy part of cobble, a crisp, and a crumble. We've eaten it for breakfast, or as a dessert with a scoop of vanilla ice cream.
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Calories:
Equipment
- 2 Mixing Bowls
- 1 9x13 We use a little larger one for a thinner portion.
Ingredients
- 2 Cups Bisquick mix
- 2 Cups Milk We used whole milk, but you can use your preference.
- ½ Tsp Nutmeg
- ½ Tsp Cinnamon
- ½ Cup Melted Butter (unsalted)
- 1 Ttbsp Vanilla
- 1 29 oz. Can Peaches We use fresh peaches that we had preserved, but you can use more if you wish. We used around 32 oz.
- 2 Tbsp Corn starch
- 1 Cup Sugar Or sweetener of your choice.
Crumble Topping Ingredients
- 2 Cups Rolled oats
- 1 Cup All-purpose flour
- ½ Cup Light brown sugar
- ¼ Tsp Salt
- ½ Cup Melted Butter (Unsalted)
Instructions
- Preheat the oven to 350 degrees.
- In a greased 9x13 pan stir together the Bisquick, milk, nutmeg, cinnamon, vanilla, and corn starch. Gently whisk together until thoroughly mixed.
- Pour 1/2 cup of the melted butter over the top and gently mix.
- In a mixing bowl mix the peaches and 1 cup sugar together and stir.
- Spoon the batter over the mixture in the 9x13 pan. DON'T stir, just set it aside.
Crumble Topping Instructions
- In the 2nd mixing bowl combine, the rolled oats, flour, light brown sugar, salt, and melted butter. Mix gently, but don't over mix!
- Sprinkle the crumb topping over the 9x13 mixture.
- Place in the oven and bake 50-60 minutes at 350 degrees, or until a toothpick comes out clean.
- Remove and let cool 10- 15 minutes.