As it turned out I decided to go the authentic route on this one and get all my ingredients from cans and boxes. Last week was a mighty busy week, donchaknow. I used canned peaches in heavy syrup and Bisquick, and it tuned out great. I just poured the peaches into a pie pan, eyeballed a thick batter from the box, and plopped clumps of it on top. Then I baked the whole mess for about 40 minutes in a 375 oven. Well, the syrup reduced to practically a candy in the oven, and the Bisquick puffed up perfectly fluffy and golden. If I were going to do it again (and I just might since the little one enjoyed it so much) I’ll make the batter a little wetter, about the consistency of mashed potatoes. That should give me a near perfect fruit-to-biscuit ratio and the flakiness I’m after. Hey, don’t knock it ’till you’ve tried it, bub.