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Fresh Fruit Basket Cobbler
Prep
20 mins
Cook
20 mins
Servings
8
Difficulty
Medium
There's something wonderful about a cobbler bursting with fresh stone fruits, and this recipe has become my go to summer dessert. With peaches, nectarines, and plums all coming together in a sweet currant jelly sauce, every spoonful tastes like you've spent hours in the kitchen. The best part? You'll have this beauty baked and ready in just forty minutes total, and the whole thing comes together with refrigerated biscuits that puff up beautifully on top. Plus, stone fruits like peaches are packed with vitamin C and fiber, so you can feel good about serving this to your family. It's the kind of simple, delicious comfort food that keeps everyone happy.
Ella x
Ingredients
- 22 cups sliced fresh peaches
- 22 cups sliced fresh nectarines
- 22 cups pitted and quartered plums
- 11 teaspoon cornstarch
- 11 cup currant jelly
- ½ teaspoon apple pie spice½ teaspoon apple pie spice
- ⅛ teaspoon white pepper⅛ teaspoon white pepper
- 11 (16.3 ounce) can refrigerated flaky biscuits (such as pillsbury grands!®)
- ¼ cup white sugar¼ cup white sugar
- ¼ teaspoon ground cinnamon¼ teaspoon ground cinnamon
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
- 2
In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
- 3
Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
- 4
Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.
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