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Peachberry cobbler
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| Artist: |
_ |
| Categories: |
Cakes, Desserts, Fruits |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Cornstarch | | 10
| oz | Package frozen | | | Raspberries, thawed | | 2 1/2
| cup | Sweetened sliced peaches | | 1
| dash | Salt | | | . . . | | 1 1/2
| cup | Packaged biscuit mix | | 2
| tbsp | Sugar | | 1/3
| cup | Milk | | 3
| tbsp | Butter or margarine, melted |
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Procedures:
| 1 | One of the most delicious homey desserts we"ve ever tasted!-- | | 2 | in saucepan, mix cornstarch with a little of the raspberry syrup. | | 3 | Add remaining syrup and raspberries, the peaches; and salt. | | 4 | Cook over medium heat, stirring constantly, till thick and clear. | | 5 | Turn into 1 ? quart casserole or 10 x 6 x 1 ?inch baking dish. | | 6 | prepare drop biscuits: with fork combine biscuit mix, sugar, milk, and butter, stirring well. | | 7 | Drop batter from tablespoon onto hot fruit making 5 or 6 biscuits. | | 8 | Sprinkle biscuits with sugar. | | 9 | Bake in hot oven (400? 20 minutes or till biscuits are done. | | 10 | Serve warm with cream. | | 11 | Makes 5 or 6 servings. | | 12 | tasting-test kitchen note: you can use two 12-ounce packages frozen peaches or one 1-pound can (2 cups) sliced peaches. | | 13 | For either, include the syrup, and then increase the cornstarch to 2 tablespoons. |
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