Presto peach melba cobbler
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (1-lb) sliced peaches; drained |
| 2 | cartons | Fresh raspberries; 1/2-pt each |
| 3 | tablespoons | Granulated sugar |
| 2 | teaspoons | Grated lemon peel |
| ¼ | teaspoon | Ground cinnamon |
| 1 | pack | (7.5-oz) refrigerator buttermilk biscuits |
| Whipped cream; optional | ||
Directions
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.
REDBOOK, JUN 1990
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .