Quick Cherry-Peach Cobbler

The Pampered Chef Recipe with slight changes

Biscuit Topping:

1 cup all-purpose flour
1 1/2 tablespoons plus 1 teaspoon sugar, divided
3 tablespoons milk
2 tablespoons butter, melted
1 teaspoon lemon zest
1/8 tsp ground cinnamon

Filling:

1 can (21 oz) cherry pie filling
1 can (15 oz) sliced peaches in juices, drained and cut in half
2 teaspoons lemon juice
1/2 teaspoons ground cinnamon
vanilla ice cream (optional)

Preheat oven to 425 F. For biscuit topping combine baking mix, 1 1/2 tablespoons sugar, milk, butter and lemon zest in a bowl; stir until mixture forms dough. Combine the remaining sugar and cinnamon and set aside.

For filling combine pie filling, peaches, lemon juice and cinnamon in a bowl; mix gently. Microwave on HIGH 3-4 minutes or until hot, stirring after 2 minutes. Pour into a 8-inch round baking dish. Using a scoop, drop 6 scoops of dough over hot filling; sprinkle with the reserved cinnamon sugar. Bake 18-20 minutes or until topping is golden brown. Serve topped with ice cream, if desired.

Yield: 6 servings