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Peachberry Cobbler

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Recipe

 

Yield

5 servings

Prep

25 min

Cook

20 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

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

Amount Measure Ingredient Features
15 ml cornstarch
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289 ml/g raspberries, frozen
thawed
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591 ml peaches
sweetened, sliced
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1 dash salt
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355 ml biscuit baking mix (bisquick)
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3E+1 ml sugar
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79 ml milk
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45 ml butter
melted
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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 Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 15454% 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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