www.pillsbury.com
I have made this recipe with Pillsbury Cranberry Quick Bread and Muffin Mix or using Krusteaz Fat-Free cranberry Orange Supreme Muffin Mix.
When using Krusteaz, I omit the dried cranberries since it comes with a can of cranberries with orange peel (I drain it) and decrease the amount of orange zest to 1 tablespoon, divided.
1/2 cup butter or margarine
1 (15.6 oz) Pillsbury cranberry Quick Bread and Muffin Mix
2 tablespoons grated orange peel
2 (29 oz) cans peach slices in light syrup, drained reserving 1 cup liquid
1 egg
1/3 cup sweetened dried cranberries
1/3 cup sugar
Heat oven to 375 F. Place butter in ungreased 13x9-inch pan. Place is oven until butter is melted. Remove from oven.
Meanwhile in a large bowl, combine quick bread mix, 1 tablespoon of the orange peel, 1 cup reserved peach liquid and egg; stir 50 to 75 strokes with spoon until mix is moistened. Drop mixture by spoonfuls over butter in pan; spread slightky without stirring. Arrange peaches over mixture. Sprinkle with cranberries.
In small bowl, combine sugar and remaining grated orange zest; mix well. Sprinkle over fruit.
Bake for at 375 F for 45-50 minutes (Mine is ready at 35-38 minutes) or until edges are deep golden brown. Cool 20 minutes.
Serve warm. If desired serve with vanilla ice cream.
Makes 15 servings
HIGH ALTITUDE (Above 3500 FEET): Add 1 tablespoon of flour to dry quick bread mix. Bake as directed above.
Note: I usually make this cobbler with 1 (29 oz) can peaches only.
Becky Beus
Kuna, Idaho
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