Peach and Blueberry Cobbler with Ginger and Cinnamon

• Nonstick cooking spray
• 4 ripe peaches, peeled, pitted, and sliced
• 1 cup fresh blueberries
• 1/4 cup plus 2 tablespoons granulated Splenda
• 3/4 cup plus 1 tablespoon Bisquick Heart Smart baking mix
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/3 cup skim milk
• 2 tablespoons Turbinado sugar, such as Sugar In The Raw

1. Preheat the oven to 425 F. Spray a 7 x 11-inch glass baking dish with cooking spray, and set it aside.
2. In a medium bowl, mix together the peaches, blueberries, the 1/4 cup Splenda, and the 1 tablespoon baking mix.
3. Pour the fruit mixture into the prepared baking dish.
4. In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining 3/4 cup Bisquick, and the ginger, cinnamon, and milk.
5. Stir until the mixture forms a soft dough.
6. Drop spoonfuls of the dough evenly over the fruit mixture.
7. Sprinkle the sugar over the dough.
8. Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes.
9. Let it rest for 5 minutes before serving.
10. Fat: 33g (before), 1g (after)
11. Calories: 681 (before), 96 (after)
12. Protein: 2g
13. Carbohydrates: 22g
14. Cholesterol: 0mg
15. Fiber: 2g
16. Sodium: 158mg

nonstick cooking spray, peaches, fresh blueberries, splenda, baking mix, ground ginger, ground cinnamon, milk, turbinado sugar

Taken from www.epicurious.com/recipes/food/views/peach-and-blueberry-cobbler-with-ginger-and-cinnamon-375019 (may not work)