- 3/4 cup firmly packed Domino® Light Brown Sugar
- 1/4 cup almonds, sliced and toasted (optional)
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 8 medium fresh peaches, peeled, pitted and sliced (5 cups)
- 2 cups biscuit mix
- 1/4 cup Domino® Light Brown Sugar
- 2/3 cup milk
- 1/4 teaspoon cinnamon
Preheat oven to 400°F. Prepare 2-quart casserole dish.
In large bowl, combine brown sugar, almonds, cornstarch, cinnamon and nutmeg. Add peaches; toss to coat. Spoon into prepared dish.
Bake 20 minutes.
Combine biscuit mix, brown sugar, milk and cinnamon in medium bowl. Stir until just moistened. Drop by tablespoonfuls in mounds over hot fruit.
Bake 20 minutes longer, or until biscuits are golden.
Instead of fresh peaches, use 1 (20-oz.) bag frozen peaches, thawed; increase cornstarch to 3 tablespoons.
Make sure the fruit filling is hot when you drop the biscuit dough on it, or the bottom of the topping may not cook properly.