Brynda Castelaro sends along this month’s recipe, which she says she got from her grandmother many years ago who once lived in a two-room log cabin. “She made this every spring with peaches she canned in the fall,” Brynda says. “It’s the best.”

Serves: 10


·       2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice

·       1 pint fresh blueberries, optional

  • 1/2 cup baking mix (Bisquick)

·       1/3 cup sugar

·       Watkins Ground cinnamon

·       For topping, 2 1/4 cups baking mix (Bisquick)

·       1/4 cup sugar

·       1/4 cup (1/2 stick) melted butter

·       1/2 cup milk

·       Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons Watkins ground cinnamon)

  Preheat oven to 350 degrees F.

  Spray a Dutch oven with vegetable oil cooking spray. Drain one can of peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries (if using) the baking mix, sugar and a sprinkling of cinnamon. Place this mixture into the Dutch oven.

  For the topping, combine the biscuit mix, sugar, butter, and milk in a plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
  Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.