Crockpot Challenge - Slow Cooker Spoon Peaches (Peach Cobbler)

This is modified from the Fix It and Forget It page-a-day calendar. . .January 18/19/20 (evidently a weekend!)

a little less than 1/3 cup sugar

a little less than 1/2 cup brown sugar

3/4 cup Bisquick Low Fat baking mix

1 egg

1 egg white*

2 teaspoons vanilla

2 teaspoons unsalted butter, melted

3/4 cup evaporated milk

2 cups peach slices - fresh, frozen or if canned-drained

3/4 teaspoon cinnamon (Penzeys Chinese Cassia)

Combine sugar, brown sugar and baking mix. Add eggs and vanilla, mix well. Add butter and milk, mix well. Add peaches and cinnamon, mix well. Cover and cook on Low 4 hours. Serve warm with Bluebell Light Vanilla ice cream!

Overall, not bad. More sponge-y/cake-y than the usual cobbler biscuit/pie crust dough.

My Grade: B+/a nice alternative to heating up the kitchen in the summer when fresh Texas peaches are abundant!

I also kept the peaches as slices instead of mashed per the original recipe. It also cooked a lot faster than the recipe's 6-8 hours. It took 4 hours in my crockpot and then 1/2 hour on warm.

*The original recipe called for 2 eggs