INGREDIENTS

Filling

29 oz. canned peaches in syrup, drained reserving half the syrup

2 tbsp cornstarch

½ tsp vanilla or almond extract

Topping

1 can (16.3 oz. can)  refrigerated biscuits 

¼ cup sugar

½ tsp cinnamon

INSTRUCTIONS 

Prepare campfire for low heat. 

In a large bowl, combine peaches, reserved syrup, cornstarch and extract.  Spoon into cast iron skillet or Dutch oven. 

Separate biscuits and cut into quarters. Combine the sugar and cinnamon in a large resealable plastic bag; add biscuit pieces and shake to coat. Place biscuit pieces on top of peach mixture, and sprinkle with any remaining sugar/cinnamon mixture. Cover skillet with lid or foil.

Place on grate over campfire and cook until biscuits are cooked and golden brown, and fruit is bubbling, about 20 - 30 minutes, depending on the heat of the fire. Be sure temperature isn’t too hot or bottom will burn!