Peach Caramel Cobbler Recipe
Ingredients
| Peach | 1 29 Ounce | |
| 1 package refrigerated caramel | ||
| Danish rolls with nuts | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| 1 7-ounce bottle ginger ale | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
Drain peaches, reserving 1 cup syrup.
Cut up peaches; set aside.
Crumble sugar-nut mixture from refrigerated caramel rolls into saucepan; add flour, lemon peel, and 1/4 teaspoon salt.
Stir in ginger ale and reserved syrup; mix well.
Cook and stir over medium heat till thickened; stir in butter.
Add peaches; bring to boiling.
Pour into 8x8x2-inch baking dish.
Immediately separate caramel rolls; arrange atop the hot mixture.
Bake in 400° oven 25 to 30 minutes.
Cut up peaches; set aside.
Crumble sugar-nut mixture from refrigerated caramel rolls into saucepan; add flour, lemon peel, and 1/4 teaspoon salt.
Stir in ginger ale and reserved syrup; mix well.
Cook and stir over medium heat till thickened; stir in butter.
Add peaches; bring to boiling.
Pour into 8x8x2-inch baking dish.
Immediately separate caramel rolls; arrange atop the hot mixture.
Bake in 400° oven 25 to 30 minutes.
Chef
