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Cranberry- Peach Cobbler
Ingredients:
Cobbler Topper
1/2 c. sugar
1 Tbs. cornstarch
1 c. cranberry juice cocktail
3 c. sliced fresh peaches
1/2 c. fresh or frozen cranberries
COBBLER TOPPER:
1 c. flour
2 Tbs. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1 beaten egg
1/4 c, milk
Cobbler Topper
1/2 c. sugar
1 Tbs. cornstarch
1 c. cranberry juice cocktail
3 c. sliced fresh peaches
1/2 c. fresh or frozen cranberries
COBBLER TOPPER:
1 c. flour
2 Tbs. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1 beaten egg
1/4 c, milk
Directions:
TOPPER DIRECTIONS:
stir together flour, sugar, baking powder, and salt/ Cut in butter till crumbly. Combine egg and milk; add all at once to dry ingredients. Stir just till all dry ingredients are moistened.
Prepare cobbler topper; set aside. In sauce pan combine sugar and cornstarch. Stir in juice; cook and stir till thickened and bubbly. Stir in peaches and cranberries. Cook, uncvovered, till cranberry skins pop, about 5 minutes. Turn into a 1 1/2 qt casserole. Immediately spoon topper in 8 mounds atop hot fruit. Bake, uncovered, at 400 for 20 to 25 minutes.
Makes 8 Servings
TOPPER DIRECTIONS:
stir together flour, sugar, baking powder, and salt/ Cut in butter till crumbly. Combine egg and milk; add all at once to dry ingredients. Stir just till all dry ingredients are moistened.
Prepare cobbler topper; set aside. In sauce pan combine sugar and cornstarch. Stir in juice; cook and stir till thickened and bubbly. Stir in peaches and cranberries. Cook, uncvovered, till cranberry skins pop, about 5 minutes. Turn into a 1 1/2 qt casserole. Immediately spoon topper in 8 mounds atop hot fruit. Bake, uncovered, at 400 for 20 to 25 minutes.
Makes 8 Servings
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