Spring has sprung...

I am finally seeing the buds on the trees and the bulbs sprouting in the ground. I am glad to know that the winter will finally be leaving us. All of the comfort foods will be leaving too which is sad. Let's get a few more in before BBQ season starts. This one is courtesy of Paula Deen and looks easy to prepare. You have to get your daily allowance of fruit in you know!!

Dutch Oven Peach Cobbler
Recipe courtesy Paula Deen

Ingredients

2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice

1 pint fresh blueberries, optional

1/2 cup baking mix (recommended: Bisquick)

1/3 cup sugar

Ground cinnamon

Topping:

2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar

1/4 cup (1/2 stick) butter, melted

1/2 cup milk

Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

Directions
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
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.

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.
Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.