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Ingredients
- 4 cups sliced, peeled fresh peaches or one 16-ounce package frozen unsweetened peach slices, thawed
- 1/4 cup cold water
- 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground allspice, cardamom, or cinnamon
- 1 recipe Biscuit Topping (see recipe below)
- 2 cups fresh raspberries or frozen lightly sweetened raspberries, thawed
Details
Preparation
Step 1
1. For filling, in a medium saucepan, combine peaches, the water, sugar or sugar substitute, cornstarch, lemon juice, and allspice, cardamom, or cinnamon. Let stand for 10 minutes.
2. Meanwhile, preheat oven to 400 degree F. Prepare Biscuit Topping.
3. Cook and stir the peach mixture over medium heat until thickened and bubbly. Stir in the raspberries. Heat through, stirring gently. Transfer the hot filling to a 2-quart round or square baking dish.
4. Immediately drop the Biscuit Topping into small mounds onto the hot filling.
5. Bake about 20 minutes or until browned and a toothpick inserted into topping comes out clean. Serve warm. Makes 9 servings.
Biscuit Topping: In a medium bowl, combine 1 cup all-purpose flour; 2 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice, cardamom, or cinnamon; and 1/8 teaspoon salt. In a small bowl, stir together 1/3 cup plain low-fat yogurt; 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, beaten; and 2 tablespoons butter or margarine, melted. Add egg mixture to flour mixture, stirring just until moistened.
*Sugar Substitute: We recommend Splenda® granular, Equal® packets, or Equal® Spoonful. Be sure to use package directions to determine product amount equivalent to the specified amount of sugar
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