Hot, bubbly and covered with a golden-brown biscuit topping, this fresh peach cobbler is made the old-fashioned way: in a cast-iron skillet.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 Tbsp. flour
1 pkg. (85 g) Jell-O Peach Jelly Powder
2 Tbsp. sugar
3/4 cup water, divided
5 fresh peaches (1-1/4 lb./565 g), sliced
1 cup blueberries
1 cup baking mix
1/4 cup sour cream
1-1/2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 350ºF.
Combine dry jelly powder, flour and sugar in small bowl. Whisk in 1/2 cup water. Combine fruit in large bowl. Add flour mixture; toss to evenly coat.
Spoon into 10-inch cast-iron skillet sprayed with cooking spray.
Mix baking mix, sour cream and remaining water just until blended. Drop into 6 mounds over fruit mixture.
Bake 35 min. or until fruit mixture is hot and bubbly, and biscuit topping is golden brown. Cool slightly before serving topped with Cool Whip.
Kraft Kitchen Tips!
Substitute nectarines for the peaches.
Substitute a 1.5-L casserole dish for the skillet.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 150 mg
Carbohydrate 27 g
Fibre 1 g
Sugars 17 g
Protein 2 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.