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Presto Peach Melba Cobbler |
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Presto Peach Melba Cobbler - print recipe
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| Yield: |
| 6 |
| Ingredients: |
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2 can
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(1-lb) sliced peaches, drained |
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2 ct
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Fresh raspberries, 1/2-pt each |
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60 ml
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Granulated sugar |
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2 tsp
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Grated lemon peel |
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1/4 tsp
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Ground cinnamon |
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1 pkt
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(7.5-oz) refrigerator buttermilk biscuits |
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Whipped cream, optional |
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| Method: |
Heat oven to 375 degrees. Combine peaches, raspberries, 2 tablespoons sugar, and grated lemon peel in 9-inch square baking dish; stir gently but well to mix; bake 10 minutes. Meanwhile, combine remaining 1 tablespoon sugar and cinnamon; set aside. Remove baking dish from oven; arrange biscuits over fruit in one layer; sprinkle with cinnamon-sugar mixture.
Cover with foil; bake 5 minutes. Uncover; bake 5 minutes longer until biscuits are golden brown and cooked through and fruit is hot and bubbly.
Serve with whipped cream, if desired.
Makes 6 servings.
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| Rating: 0 |
Hits: 59 |
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