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Peach-Caramel Cobbler

southern.chef's picture
Ingredients
  Canned sliced peaches 29 Ounce
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Refrigerated caramel danish rolls with nuts 11 Ounce
  Grated lemon rind 1⁄2 Teaspoon
  Ginger ale 3⁄4 Cup (12 tbs)
  Butter/Margarine 1 Tablespoon
Directions

Drain peaches, reserving 1 cup syrup, set aside.
Combine flour, salt, commercial sugar-nut mixture from refrigerated rolls, and lemon rind, if desired, in a heavy saucepan.
Stir in ginger ale and reserved peach syrup.
Cook over medium heat, stirring constantly, until smooth and thickened.
Stir in butter and peaches, bring to a boil.
Pour hot peach mixture into a lightly greased 8-inch square baking dish.
Separate caramel rolls, and arrange on top of mixture.
Bake at 375° for 18 to 23 minutes or until rolls are golden brown.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
8

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