By Sandy Kirby Quandt

In January 2014, I posted a recipe for Gluten-free Dutch Apple Panneoeken. Delicious.

This past Saturday, Pilot decided to change things up a little. Instead of the apples, he made the panneoeken with peaches. Yum.

Pilot also baked the crust first this time, before he added the peaches. If you tried the Dutch Apple variety and like peaches, I’m sure this will be a hit, too.

• 1 teaspoon sugar
  
• 1 teaspoon ground cinnamon
• 21 oz can peach pie filling
  
• 1/3 cup water
• ¼ cup milk
• 2 Tablespoons butter or margarine
• ½ cup Gluten-free Bisquick
• 2 eggs

Heat oven to 400 degrees F. Generously grease 9 inch pie pan.

Heat water, milk, and butter to boiling in 2-quart saucepan. Reduce heat to low. Add Gluten-free Bisquick, stir vigorously until mixture forms a ball.

Remove from heat.

Beat in eggs, one at a time. Continue beating until smooth.

Spread batter in bottom of pie pan. Bake about 15 minutes, or until puffed and edge is golden brown.

Drain one half of syrup from peach pie filling, and add the peaches with remaining syrup to top of crust.

Mix cinnamon and sugar. Sprinkle around edges of crust.

Bake an additional 15 minutes.

Serve immediately.

Although we ate this for breakfast, it also makes a yummy dessert.

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Enjoy!

I wish you well.

Sandy

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