"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quick Cherry and Peach Cobbler Recipe

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This recipe for Quick Cherry and Peach Cobbler, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Helfrich Coblentz (Olive's Lineage)
Added: Wednesday, July 8, 2009


Biscuit Topping:

1 cup all purpose baking mix
1 tablespoon sugar
3 tablespoons milk
2 tablespoons butter or margarine, melted
1 teaspoon lemon zest
Cinnamon & Sugar Mixture


1 can (21oz) cherry pie filling
1 can (8 oz) sliced peaches in juices, drained and cut in half
2 teaspoons lemon juice
teaspoon ground cinnamon

Preheat oven to 425F. For biscuit topping, combine baking mix, 1 tablespoon of the sugar, milk, butter and zest into bowl; stir until mixture forms dough.
For filling, combine pie filling, peaches, lemon juice and cinnamon in bowl; mix gently. Microwave on High 3-4 minutes or until hot, stirring after 2 minutes. Pour into round baker.
Drop 6 scoops of dough over hot filling; sprinkle with cinnamon and sugar mixture. Bake 18-20 minutes or until topping is golden brown. Serve with vanilla ice cream if desired.




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