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Peach Melba Cobbler

peach melba cobbler Dessert
Peach Melba Cobbler
  • Prep 20 min
  • Total 60 min
  • Servings 6

Looking for a fruit dessert? Then check out this delicious peach and raspberry cobbler made using Gold Medal® all-purpose flour. MORE+ LESS-

October 26, 2010

Ingredients

2/3
cup sugar
1
tablespoon cornstarch
1/4
cup water
2
cups sliced peeled fresh or frozen peaches
1 1/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup sugar
3
tablespoons butter or margarine, melted
1/4
cup half-and-half
2
cups fresh or frozen raspberries
2
tablespoons sugar
2
tablespoons sliced almonds
Vanilla ice cream, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°. Mix 2/3 cup sugar, the cornstarch and water in 10-inch ovenproof skillet. Stir in peaches until coated. Heat over medium heat 5 to 10 minutes, stirring occasionally, until syrup thickens and peaches are tender.
  • 2
    Meanwhile, mix flour, baking powder, salt and 1/4 cup sugar in medium bowl. Drizzle butter and half-and-half over flour mixture; stir just until combined. Place dough on floured surface. Press or roll into 10-inch round, about 1/8 inch thick (sprinkle flour over dough if necessary).
  • 3
    Gently fold raspberries into peaches. Heat to boiling over high heat; remove from heat.
  • 4
    Fold dough in half to make handling easier; place over fruit mixture and unfold, easing to fit (there may be some gaps around edge). Sprinkle top with 2 tablespoons sugar and the almonds. Bake 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Serve warm with ice cream.

Expert Tips

  • Note: If skillet handle is not ovenproof, wrap it in aluminum foil before placing in oven.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
70
% Daily Value
Total Fat
8g
Saturated Fat
4g
Cholesterol
20mg
Sodium
300mg
Total Carbohydrate
68g
Dietary Fiber
5g
Protein
4g
% Daily Value*:
Iron
10%
10%
Exchanges:
3 Other Carbohydrate;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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