6 peaches, chopped
2 c. raspberries
1 c. blueberries
1 c. chopped strawberries
1/4 c. plus 2 tbsp. sugar, divided
2 tbsp. cornstarch
2 tsp. ground cinnamon
pinch of kosher salt
2 1/3 c. Bisquick Mix
1/2 c. milk

In a large resealable plastic bag, combine fruit, 1/4 cup sugar, cornstarch, cinnamon, and salt. Seal tightly and shake bag until fruit is evenly coated. In another large resealable plastic bag, combine Bisquick and milk. Seal and mix, kneading with your hands, until completely combined. Butter a large cast-iron skillet. Add fruit mixture and top with Bisquick topping. Sprinkle with remaining 2 tablespoons sugar. Cover with foil and cook over a campfire until biscuits are no longer doughy and fruit is warm and bubbly, 50 minutes. Let cool 20 minutes, then serve.


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