Peach and Blueberry Cobbler

Serves 8


Nonstick cooking spray
4 ripe peaches, peeled, pitted and sliced
1 cup fresh blueberries
¼ cup plus 2 tablespoons granulated Splenda
¾ cup plus 1 tablespoon
Bisquick baking mix
1 tsp ground ginger
¼ tsp ground cinnamon
¹⁄³ cup skim milk
2 tbsp turbinado sugar, such as Sugar in the Raw

Directions
Preheat the oven to 425˚F. Spray a 7×11-inch glass baking dish with cooking spray, and set it aside.

In a medium bowl, mix together the peaches, blueberries, the ¼ cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining ¾ cup Bisquick, and the ginger, cinnamon and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.