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, .

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