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Deep Dish Peach Cobbler

16 oz can sliced peaches in syrup
1 Tbsp lemon juice
2 Tbsp granulated sugar
2 tsp cornstarch
1/8 tsp ground cinnamon
1/4 cup baking mix
2 to 3 Tbsp milk
frozen vanilla yogurt, optional

Preheat oven to 400 degrees F. Drain peaches and measure syrup,
adding water if necessary to make 2/3 cup; set syrup mixture aside.
Turn peaches into 1 quart casserole and drizzle with lemon juice;
set aside.

In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon
until free of lumps; whisk in peach juice and bring to a boil over
medium heat, stirring often. When syrup comes to a simmer and is
slightly thickened, pour over peaches and set aside while you make
drip biscuits.

In a small bowl, stir together baking mix and milk just to blend.
Divide in half and spoon over peaches to make 2 drop biscuits. Bake
20 minutes, or until topping is browned and peaches are bubbling.

Serve warm or cold with frozen vanilla yogurt if desired.


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