Ingredients

29-ounce can sliced peaches in syrup, drained (reserve 3/4 cup syrup)
1 cup pitted prunes, halved
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon nutmeg
1 1/2 cups buttermilk biscuit mix
3 tablespoons sugar
1/2 cup 2 percent milk
2 tablespoons butter or margarine, melted
Sugar and nutmeg for sprinkling on top

Directions

Heat oven to 400. In medium saucepan over medium heat, bring peaches, prunes and 3/4 cup syrup to boiling.

Meanwhile, in small bowl, mix water, cornstarch and nutmeg; stir into peach-prune mixture, reduce heat to low and continue to cook and stir until syrup is slightly thickened. Remove from heat and set aside.

In large bowl, combine biscuit mix and sugar. Add milk, then butter or margarine just until blended. Reheat prune mixture; spoon into 8 ( 3/4-cup capacity) ovenproof custard cups, dividing equally.

Spoon batter onto prune mixture, dividing equally. Sprinkle lightly with sugar and nutmeg. Place cups on a baking sheet and bake in center of oven 10 to 12 minutes, until tops are lightly browned and springy to the touch. Serve warm or at room temperature, with cream if desired. Makes 8 servings.

Note: Sliced canned pears or a combination of peaches and pears can be substituted for the peaches. The cobbler can be made in an 8-inch-square baking dish instead of custard cups; increase baking time to 12 to 15 minutes.

Nutritional facts per serving: 281 cal., 7 g fat, 9 mg chol., 320 mg sodium, 52 g carbo., 3 g fiber, 4 g pro.