Peaches N' Cream Cobbler #RSC

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READY IN: 25mins
Recipe by loftworks

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!

Ingredients Nutrition

  • 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. 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.

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