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Summer Fruit Cobbler

(9)
  3 reviews
  • 30 min prep time
  • 1 hr 35 min total time
  • 11 ingredients
  • 8 servings
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Tender Grands!® biscuits melt in your mouth in a classic peach and pear dessert.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
7g
33%
Trans Fat
3 1/2g
Cholesterol
15mg
5%
Sodium
550mg
23%
Potassium
220mg
6%
Total Carbohydrate
76g
25%
Dietary Fiber
4g
16%
Sugars
47g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
2006 © and ®/™ of General Mills
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