BISCUIT PEACH COBBLER

Oh boy. Things are going to change around here, and change for good. This week Justin was diagnosed with diverticulitis and while we wait to see a GI doctor for a full course of action (and likely a course of medication), we’ve been looking over the foods that are allowed/not allowed- especially during a flare up.

Seeing that peaches and raspberries were on the OK list, I know exactly what I wanted to bake this weekend, and I wanted to keep it simple with as few ingredients as possible. The next three weekends will be spent traveling (Tennesee, followed by Chicago and then England), so my time is precious because I still have to find my passport and I’m pretty sure the one suitcase we have is busted. Until we get a full list of what he really should be avoiding, we’ve decided to include some of the good foods, and immediately stop eating the things that he should avoid. We’re in the process of learning more about the disease, and once he sees a GI, we’ll be able to tackle the problem head on. Anyway, here’s a 5 ingredient recipe for a sort of peach cobbler.

This 30 minute recipe is perfect for lazy Sunday baking!

INGREDIENT

2 lbs TINNED PEACHES (drained)

6 oz FRESH RASPBERRIES

4 oz FRESH BLUEBERRIES

BUTTERMILK BISCUITS (I used Kroger’s own brand, 16 oz = 8 biscuits)

2 tbsp CINNAMON SUGAR

Preset oven to 375°F/190°C.

Drained the peaches and set aside. Grease a casserole dish before mixing in the raspberries and blueberries with the peaches. Sprinkle with half of the cinnamon sugar mix.

Open biscuits and cut 2 into quarters. Place 6 of the biscuits on top of the fruit mix and squish the quarters into the gaps. Sprinkle the remaining cinnamon sugar on top of the biscuits.

Bake for 25-30 minutes, until the fruit mix is bubbling and the biscuits are golden.

(For an adult version, soak the peaches in moonshine or bourbon!)

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