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Peachberry Cobbler

 

52

Yield

5

servings

Prep

25

min

Cook

20

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

1 tablespoon cornstarch
10 ounces raspberries, frozen
thawed
*
2 ½ cups peaches
sweetened, sliced
1 dash salt
*
1 ½ cups biscuit baking mix (bisquick)
*
2 tablespoons sugar
cup milk
3 tablespoons butter
melted

Directions

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, until thick and clear.

Turn into 1½- quart casserole or 10 x 6 x 1½ 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 (400 degrees F) 20 minutes or until biscuits are done.

Serve warm with cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 15454% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 69mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 3g
Vitamin A 12% Vitamin C 11%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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