Grands!® Fruit Cobbler
Recipe from
Betty Crocker
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.
Servings:
12 servings
Prep Time:
30 mins
Total Time:
1 hr 35 mins
Ingredients
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3 cupsdrained sliced peaches (from two 24.5-ounces jars)see savings
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3 cupssliced peeled fresh pears (3 to 4 medium)see savings
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2 teaspoonslemon juicesee savings
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1/2 cupsugarsee savings
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1/3 cupwatersee savings
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1/4 cupcornstarchsee savings
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1/2 teaspoonground cinnamonsee savings
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1 cupsliced fresh strawberries, or fresh or frozen blackberriessee savings
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1/4 cupbutter or margarine, meltedsee savings
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2/3 cupsugarsee savings
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1 canPillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits, 16.3 ounces)see savings
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Directions
1.
Heat oven to 350 degrees F. In medium bowl, toss peaches and pears with lemon juice.
2.
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.
3.
In small bowl, place melted butter. In another small bowl, mix 2/3 cup sugar and remaining 1/4 teaspoon cinnamon.
4.
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.
5.
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.
Tip:
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Nutrition information
Per serving: Calories 320 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 2g); Cholesterol 10mg; Sodium 430mg; Total Carbohydrate 55g (Dietary Fiber 3g, Sugars 34g); Protein 3g. Daily Values: Vitamin A 8%; Vitamin C 10%; Calcium 2%; Iron 8%. Exchanges: 1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 3 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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