PECAN TOPPED BISQUICK PEACH COBBLER

Pecan Topped Bisquick Peach Cobbler image

Provided by Rose Mary Mogan

Time 1h5m

Number Of Ingredients 9

1 can(s) sliced peaches (29 ounces) drained to large measuring cup
1 stick butter, melted in 9x9 size pan
1 c bisquick or self rising flour
1 c light brown sugar,firmly packed
2 tsp vanilla bean paste, or vanilla extract
2 Tbsp malibu caribbean coconut rum liqueur
apple juice enough to make 1 1/2 cup when added to peach liquid
1 c pecan halves
1 tsp each cinnamon & nutmeg(use much less if a lighter colored crust is desired)

Steps:

1. Preheat oven to 350 degrees F. These are most of the ingredients used to make the dessert.
2. Melt butter in 9X9 Inch baking pan.
3. Drain peach liquid into a large measuring cup at least a 2 cup measure.
4. Arrange peaches over the melted butter. DO NOT STIR.
5. To the measured peach liquid, add the cinnamon & nutmeg, vanilla bean paste or extract, & coconut liqueur, then add enough apple juice to make 1 1/2 cups total.
6. Pour mixture into medium size bowl and add the brown sugar, and bisquick, whisk together with a wire whisk till completely blended and no lumps remain. Then pour mixture carefully over the arranged peaches.
7. Top with pecan halves and bake in preheated 350 degree F. oven for approximately 40 to 45 minutes till crust has risen to top and pecans are toasted.
8. Remove from oven and serve warm or when completely cooled.