PEACH-BLUEBERRY CRESCENT-TOPPED SHEET-PAN DESSERT

Peach-Blueberry Crescent-Topped Sheet-Pan Dessert image

Delicious and fruity, this recipe is loaded with peaches, blueberries and topped with Pillsbury™ crescents for a quick and simple dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 8

Number Of Ingredients 11

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Ingredients

6 cups sliced peeled fresh peaches or frozen (thawed and drained) sliced peaches
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh blueberries
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 tablespoons butter, melted
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream, if desired

Steps:

Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
In 4-quart saucepan, mix peaches, lemon juice, 1/2 cup sugar, the flour and 1/2 teaspoon cinnamon with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Remove from heat; stir in blueberries. Pour hot fruit mixture into pan; spread evenly.
Separate dough into 8 triangles. Arrange triangles over hot filling, alternating triangles to fit in pan but allowing a little space between triangles. Brush with melted butter. In small bowl, mix 2 teaspoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough.
Bake 23 to 27 minutes or until bubbly and golden brown. Cool 15 minutes. Use spoon for serving. Serve with ice cream.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 30 g, TransFat 0 g