Prep 10 mins
Cook 15 mins
Ready, Set, Cook! Reynolds Wrap Contest Entry. Warm out of the oven, Peaches n' Cream Cobbler smells delicious and tastes even better! Sprinkle a bit of cinnamon or nutmeg on top if you like!
- 226.79 g package refrigerated buttermilk biscuits
- 4 fresh peaches, peeled and sliced
- 118.29 ml sugar
- 118.29 ml heavy cream
- 118.29 ml sliced almonds, toasted
- Reynolds Wrap Foil
- Preheat oven to 350 degrees. Line n 8 X 8 X 2” pan with Reynolds Wrap foil. Grease lightly. Place refrigerator biscuits in a single layer on top of the foil, and press down to create a bottom crust. Layer sliced peaches over crust. Sprinkle sugar over peaches, then pour cream over the sugar. Sprinkle with toasted almonds. Bake for 15- 20 minutes, until the top is bubbly and peaches are cooked through.