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Peach-Blueberry Crescent-Topped Sheet-Pan Dessert

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  • Prep 25 min
  • Total 1 hr 15 min
  • Servings 8
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Delicious and fruity, this recipe is loaded with peaches, blueberries and topped with Pillsbury™ crescents for a quick and simple dessert.
By Betty Crocker Kitchens
Updated Jun 14, 2017
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Ingredients

Filling

  • 6 cups sliced peeled fresh peaches or frozen (thawed and drained) sliced peaches
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh blueberries

Topping

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 tablespoons butter, melted
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • Vanilla ice cream, if desired
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
  • 2
    In 4-quart saucepan, mix peaches, lemon juice, 1/2 cup sugar, the flour and 1/2 teaspoon cinnamon with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Remove from heat; stir in blueberries. Pour hot fruit mixture into pan; spread evenly.
  • 3
    Separate dough into 8 triangles. Arrange triangles over hot filling, alternating triangles to fit in pan but allowing a little space between triangles. Brush with melted butter. In small bowl, mix 2 teaspoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough.
  • 4
    Bake 23 to 27 minutes or until bubbly and golden brown. Cool 15 minutes. Use spoon for serving. Serve with ice cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of juices bubbling over.
  • tip 2
    To easily peel fresh peaches, blanch them in boiling water about 15 seconds. Remove them from water with slotted spoon, and they’ll be super easy to peel with paring knife.

Nutrition

270 Calories, 8g Total Fat, 3g Protein, 44g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
230mg
10%
Potassium
260mg
7%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
11%
Sugars
30g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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