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Cranberry Peach Cobbler

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Ingredients
  Cobbler topper 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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