Cranberry Peach Cobbler Recipe
Ingredients
| Cobbler Topper | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| 1 cup cranberry juice cocktail | ||
| Frozen peaches | 3 Cup (16 tbs), peeled | |
| Cranberries | 1/2 Cup (16 tbs), 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.
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.
Chef
