Grands!® Fruit Cobbler
From Betty's Soul Food Collection... Here's a fruit cobbler just dripping with love, as you blend peaches, pears and berries in a sweet syrup--all baked under sugar-coated buttermilk biscuits.
Recipe from Betty Crocker
3 cups drained sliced peaches (from two 24.5-ounces jars)
3 cups sliced peeled fresh pears (3 to 4 medium)
2 teaspoons lemon juice
1/2 cup sugar
1/3 cup water
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1 cup sliced fresh strawberries, or fresh or frozen blackberries
1/4 cup butter or margarine, melted
2/3 cup sugar
1 can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits, 16.3 ounces)
Heat oven to 350 degrees F. In medium bowl, toss peaches and pears with lemon juice.
In 4-quart nonstick saucepan, heat 1/2 cup sugar, the water, cornstarch and 1/4 teaspoon of the cinnamon to boiling over medium heat. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add strawberries; cook and stir 1 minute. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Cover to keep hot.
In small bowl, place melted butter. In another small bowl, mix 23 cup sugar and remaining 1/4 teaspoon cinnamon.
Separate dough into 8 biscuits. Cut each biscuit into quarters. Lightly roll each biscuit piece in melted butter, then in sugar mixture to coat. Arrange biscuit pieces point sides down on hot fruit mixture.
Bake 35 to 45 minutes or until biscuit pieces are deep golden brown and bottoms are no longer doughy. Cool at least 20 minutes before serving.
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Per Serving: cal. (kcal) 320, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 5, carb. (g) 55, Trans fatty acid (g) 2, fiber (g) 3, sugar (g) 34, pro. (g) 3, vit. A (IU) 389, vit. C (mg) 6, sodium (mg) 430, calcium (mg) 20, iron (mg) 1, Fruit () 1, Starch () 1, Other Carb () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet