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“This recipe is so easy it's a crime! My brother even asked that I make it for his birthday this year instead of a cake! If you have leftover cinnamon sugar, it's great on buttered toast in the morning!”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 2 (16 ounce) canssliced peach halves in syrup, in heavy or light syrup
  • 1 pint fresh blueberries (optional)
  • 12 cup baking mix (recommended ( Bisquick)
  • 13 cup sugar
  • ground cinnamon, amount is up to you
  • Topping
  • 2 14 cups baking mix (recommended ( Bisquick)
  • 14 cup sugar
  • 14 cup butter, melted
  • 12 cup milk
  • cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon)

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray a Dutch oven with vegetable oil cooking spray
  3. 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.
  4. 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.
  5. 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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