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Checkerboard Peach Cobbler

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Ingredients
  Canned peach pie filling 21 Ounce (1 can)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Refrigerated orange danish rolls with icing 16 Ounce (1 package)
Directions

Blend pie filling, brown sugar, raisins, salt and almond extract in a medium size bowl; spoon into a baking pan, 8x8x2.
Separate rolls, following label directions; set container of icing aside for Step 3.
Unwind each roll into a strip, then twist strip several times to make a rope about 8 inches long.
Place 4 of the ropes, spacing evenly, over peach filling in pan; place remainder crosswise over top to make a checkerboard design.
Bake in moderate oven (375°) 35 minutes, or until topping is golden.
Spread icing thinly over top.
Serve warm, with cream, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Quick
Servings: 
8

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4.2875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 255 Calories from Fat 3

% Daily Value*

Total Fat 0.31 g0.48%

Saturated Fat 0.08 g0.4%

Trans Fat 0 g

Cholesterol 0.85 mg0.28%

Sodium 213.7 mg8.9%

Total Carbohydrates 66 g22.1%

Dietary Fiber 2.8 g11.3%

Sugars 57.5 g

Protein 0.54 g1.1%

Vitamin A Vitamin C 0.43%

Calcium 1.7% Iron 1.7%

*Based on a 2000 Calorie diet

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Checkerboard Peach Cobbler Recipe