PEACH MELBA COBBLER

Peach Melba Cobbler image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 6

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon cornstarch
1/4 cup water
2 cups sliced peeled fresh or frozen peaches
1 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
3 tablespoons butter or margarine, melted
1/4 cup half-and-half
2 cups fresh or frozen raspberries
2 tablespoons sugar
2 tablespoons sliced almonds
Vanilla ice cream, if desired

Steps:

Heat oven to 350°. Mix 2/3 cup sugar, the cornstarch and water in 10-inch ovenproof skillet. Stir in peaches until coated. Heat over medium heat 5 to 10 minutes, stirring occasionally, until syrup thickens and peaches are tender.
Meanwhile, mix flour, baking powder, salt and 1/4 cup sugar in medium bowl. Drizzle butter and half-and-half over flour mixture; stir just until combined. Place dough on floured surface. Press or roll into 10-inch round, about 1/8 inch thick (sprinkle flour over dough if necessary).
Gently fold raspberries into peaches. Heat to boiling over high heat; remove from heat.
Fold dough in half to make handling easier; place over fruit mixture and unfold, easing to fit (there may be some gaps around edge). Sprinkle top with 2 tablespoons sugar and the almonds. Bake 20 to 25 minutes or until top is light golden brown. Cool 15 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 360, Carbohydrate 68 g, Cholesterol 20 mg, Fiber 5 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg