Try this Presto Peach Melba Cobbler recipe, or contribute your own.
Suggest a better descriptionHeat oven to 375 degrees. Combine peaches, raspberries, 2 tablespoons sugar, and grated lemon peel in 9-inch square baking dish; stir gently but well to mix; bake 10 minutes. Meanwhile, combine remaining 1 tablespoon sugar and cinnamon; set aside. Remove baking dish from oven; arrange biscuits over fruit in one layer; sprinkle with cinnamon-sugar mixture. Cover with foil; bake 5 minutes. Uncover; bake 5 minutes longer until biscuits are golden brown and cooked through and fruit is hot and bubbly. Serve with whipped cream, if desired. Makes 6 servings. REDBOOK, JUN 1990 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 19 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 1.6mg | 0 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 4.8g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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