Checkerboard Peach Cobbler Recipe
Ingredients
1 can (1 pound, 5 ounces) peach pie filling
1/2 cup firmly packed brown sugar
1/2 cup seedless raisins
1/2 teaspoon salt
1/2 teaspoon almond extract
1 package refrigerated orange
Danish rolls with icing
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.
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.
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