Ground ginger adds a twist to this down home dessert. Photo credit: Rachel Currier from Baked By Rachel.
15m
PREP TIME
40m
COOK TIME
213
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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Ratings And Reviews
Ground ginger adds a twist to this down home dessert. Photo credit: Rachel Currier from Baked By Rachel.
15m
PREP TIME
40m
COOK TIME
213
CALORIES
11
INGREDIENTS
Ingredients 6 Servings
- 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® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Ginger
- Biscuit Topping:
- 1 cup reduced fat baking mix
- 4 tablespoons sugar, divided
- 1 teaspoon McCormick® Ground Cinnamon, divided
- 1/2 teaspoon McCormick® Ground Ginger
- 6 tablespoons fat free milk
INSTRUCTIONS
- 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.
NUTRITION INFORMATION
(per Serving)
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Ingredients 6 Servings
- 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® Ground Cinnamon
- 1/2 teaspoon McCormick® Ground Ginger
- Biscuit Topping:
- 1 cup reduced fat baking mix
- 4 tablespoons sugar, divided
- 1 teaspoon McCormick® Ground Cinnamon, divided
- 1/2 teaspoon McCormick® Ground Ginger
- 6 tablespoons fat free milk
KEY PRODUCTS
INSTRUCTIONS
- 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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