Blueberry Almond Cobbler
|Canned blueberry pie filling||21 Ounce|
|Grated orange peel||1⁄2 Teaspoon|
|Variety baking mix||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1 Tablespoon, softened|
|Slivered almonds||2 Tablespoon, toasted|
|Ground cinnamon||1⁄2 Teaspoon|
1. Mix pie filling and orange peel in 1 1/2-quart casserole. Microwave uncovered in medium-high (70%) 4 minutes; stir. Mix baking mix, milk, sugar and margarine until soft dough forms; beat vigorously 20 strokes. Stir in almonds. Drop dough by 6 spoonfuls onto hot blueberry mixture around edge of casserole. Sprinkle with cinnamon.
2. Microwave uncovered 4 to 6 minutes, rotating dish 1/2 turn after 2 minutes, until biscuits are no longer doughy. Let stand uncovered 10 minutes. Serve with half-and-half if desired.