Back For an easy flavor change, substitute cherry or blueberry pie filling for the peach.
2 Cans (21 oz. / 595 g each)
Peach Pie Filling
1/2 Cup / 125 mL Sugar
3/4 teas. / 4 mL Watkins Cinnamon
1/4 teas. / 1.2 mL Watkins Nutmeg
1 Can (10 oz. / 283 g) Refrigerated Flaky Biscuit Dough
1/4 Cup / 60 mL Butter, melted
VANILLA WHIPPED CREAM:
1 Cup / 250 mL Heavy Whipping Cream
2 to 4 Tbsp. / 30 to t60 mL Powered Sugar (depending on sweetness
desired)
1 teas. / 5 mL Watkins Vanilla
Place pie filling in 13 x 9-inch / 33 x 23-cm baking dish. Combine sugar, cinnamon and nutmeg in small bowl. Separate each biscuit into 2 sections. Dip each section into butter, then in spice / sugar mixture. Arrange on top of pie filling. Bake at 400*F / 205*C for 20 to 25 minutes or until golden brown. Meanwhile, make Vanilla Whipped Cream: Chill the small bowl and beaters of an electric mixer. Beat the cream in the chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat. Serve cobbler warm with Vanilla Whipped Cream. Makes 10 servings.
NUTRITIONAL INFORMATION PER SERVING: Calories-230, Protein-2g, Carbohydrates-39g, Sodium-410mg, Fat-8g, Saturated Fat-4t, Cholesterol-14mg, Dietary Fiber-1g
© Copyright 1999 The Rising
Stars Team
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