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    You are in: Home / Recipes / Peaches N' Cream Cobbler #RSC Recipe
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    Peaches N' Cream Cobbler #RSC

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    loftworks's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      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.

    Ratings & Reviews:

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    Nutritional Facts for Peaches N' Cream Cobbler #RSC

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 506.9
     
    Calories from Fat 223
    44%
    Total Fat 24.8 g
    38%
    Saturated Fat 9.3 g
    46%
    Cholesterol 41.3 mg
    13%
    Sodium 579.1 mg
    24%
    Total Carbohydrate 67.2 g
    22%
    Dietary Fiber 4.0 g
    16%
    Sugars 42.2 g
    168%
    Protein 8.2 g
    16%

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