Cranberry Peach Cobbler
|Cobbler topper||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cranberry juice cocktail||1 Cup (16 tbs)|
|Sliced peeled peaches||3 Cup (48 tbs) (Fresh Or Frozen, About 6 Medium Sized)|
|Cranberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
Prepare Cobbler Topper; set aside.
In saucepan combine sugar and cornstarch.
Stir in juice; cook and stir till thickened and bubbly.
Stir in peaches and cranberries.
Cook, uncovered, till cranberry skins pop, about 5 minutes.
Turn into a 1 1/2-quart casserole.
Immediately spoon topper in 8 mounds atop hot fruit.
Bake, uncovered, at 400° for 20 to 25 minutes.