While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Ground ginger adds a twist to this down home dessert. Photo credit: Rachel Currier from Baked By Rachel.
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
1 cup reduced fat baking mix
4 tablespoons sugar, divided
1 teaspoon McCormick® Cinnamon, Ground , divided
6 tablespoons fat free milk
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.
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.
Bake 35 to 40 minutes or until fruit is bubbly and topping is browned. Serve warm.
(Amount per serving)