Quick Peaches and Golden Raisin Cobbler, by Rachael Ray
"This looks easy and good. She makes hers a little differently."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 5 -6 cups frozen sliced peaches
- 2 1⁄4 cups biscuit mix
- 1⁄2 cup water
- 1⁄2 cup granulated sugar, plus
- 2 tablespoons sugar, divided
- 2 teaspoons ground cinnamon, divided
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄8 teaspoon black pepper, a couple of pinches
- 1 pinch salt
- golden raisin, a couple of handfuls
- sliced almonds
directions
- Preheat oven to 425°F.
- Place frozen peaches in an 8 by 8 glass baking dish defrost in microwave for 3 minutes on high.
- While the peaches are defrosting, make the cobbler topping.
- In a bowl, combine the biscuit mix with a 1/2 cup of water, stir until thoroughly combined but do not overwork.
- In another bowl combine 1/2 cup of the granulated sugar, 1 teaspoon cinnamon, nutmeg, allspice, pepper, a pinch of salt and raisins.
- Remove peaches from the microwave and combine with the sugar mixture in baking dish.
- Top the seasoned peaches with biscuit mix, use your fingers to press out until even.
- Top the biscuit mix with almonds.
- Mix remaining cinnamon and sugar together and sprinkle over the biscuits.
- Bake until cobbler top is firm and lightly golden and peaches are bubbly and hot, about 20 to 25 minutes.
- Serve warm as is or with ice cream and whipped cream if you have some on hand.
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RECIPE SUBMITTED BY
<p>I love Recipezaar! The recipes and people have helped me create dishes I would never have done by myself. I finally have gotten the knack of bread (which I love) because of this site. I am on the go workaholic who loves cooking and serving good fresh food to my family. Brought up with Italian food. Inspired by my grandmother who I should have paid more attention to while she was cooking and baking. Mother is a very good cook and a little sneaky. Liver, rabbit, duck, tripe, lamb and meat family would get on hunting trips was served often. Can't really do that with my family as they don't like these different dishes as I do and have protested. Family from Chieti & Naples Italy. My pet peeve is overcooking pasta. I like it al dente everytime and never add sugar to my tomato sauce. My motto is I would rather have a little of a good , natural thing than a lot of no-fat low-fat stuff.</p>
