Peachberry cobbler
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cornstarch |
| 10 | ounces | Package frozen |
| Raspberries, thawed | ||
| 2½ | cup | Sweetened sliced peaches |
| 1 | dash | Salt |
| . . . | ||
| 1½ | cup | Packaged biscuit mix |
| 2 | tablespoons | Sugar |
| ⅓ | cup | Milk |
| 3 | tablespoons | Butter or margarine, melted |
Directions
One of the most delicious homey desserts we've ever tasted!-- In saucepan, mix cornstarch with a little of the raspberry syrup. Add remaining syrup and raspberries, the peaches; and salt. Cook over medium heat, stirring constantly, till thick and clear. Turn into 1½- quart casserole or 10 x 6 x 1 ½ inch baking dish.
Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and butter, stirring well. Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits. Sprinkle biscuits with sugar. Bake in hot oven (400ø) 20 minutes or till biscuits are done. Serve warm with cream. Makes 5 or 6 servings.
Tasting-Test Kitchen note: You can use two 12-ounce packages frozen peaches or one 1-pound can (2 cups) sliced peaches. For either, include the syrup, and then increase the cornstarch to 2 tablespoons.