| | Directions | 1. Preheat oven to 350°F. For the Filling, mix peaches and lemon juice in large bowl. Mix sugar, cornstarch, cinnamon and ginger in small bowl. Sprinkle over fruit; toss to coat well. Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.
2. For the Biscuit Topping, mix baking mix, 3 tablespoons of the sugar, 3/4 teaspoon of the cinnamon and ginger in large bowl. Add milk; mix well. Drop dough by rounded teaspoonfuls onto fruit mixture. Mix remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle over topping.
3. Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm. |
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
|  | | Ingredients | | - | | Peach Filling: |
| - | | 5 cups frozen peach slices, thawed and larger pieces cut in half |
| - | | 1 tablespoon lemon juice |
| - | | 1/3 cup sugar |
| - | | 2 teaspoons cornstarch |
| - | | 2 teaspoons McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | Biscuit Topping: |
| - | | 1 cup reduced fat baking mix |
| - | | 4 tablespoons sugar, divided |
| - | | 1 teaspoon McCormick® Cinnamon, Ground |
| - | | 1/2 teaspoon McCormick® Ginger, Ground |
| - | | 6 tablespoons fat free milk |
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| | Nutrition (per serving) | Calories: 213 Calories
Fat: 1 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 48 Grams
Sodium: 179 Milligrams
Fiber: 3 Grams
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