Summer Fruit Cobbler

Tender Grands!® biscuits melt in your mouth in a classic peach and pear dessert.

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  • prep time 30 min
  • total time 1 hr 35 min
  • ingredients 11
  • servings 8
 

Ingredients

3
cups sliced peeled fresh peaches (4 to 5 medium)
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 fresh raspberries
1/4
cup butter or margarine, melted
2/3
cup sugar
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake or Homestyle refrigerated buttermilk biscuits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°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 over medium heat to boiling. Boil 1 minute, stirring constantly. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add raspberries; 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.
  • 1 Heat oven to 350°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 over medium heat to boiling. Boil 1 minute, stirring constantly. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add raspberries; 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
15mg
15%;
Sodium
550mg
550%;
Total Carbohydrate
76g
76%
(Dietary Fiber
4g
4%
  Sugars
47g
47%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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