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Stovetop Peach-Raspberry Cobbler
- For puff pastry twists, preheat oven to 375 degrees F. In a small bowl combine the 1 teaspoon sugar and the dash cinnamon. Place puff pastry on work surface. Brush pastry with beaten egg. Sprinkle with cinnamon-sugar mixture. Cut the pastry lengthwise into 4 strips; cut each strip in half crosswise. Twist strips; place on a greased or parchment-lined baking sheet. Bake about 15 minutes or until brown and puffed.
- Meanwhile, in a large saucepan combine the 3 tablespoons sugar, the cornstarch, and the 1/4 teaspoon cinnamon. Add frozen peaches, half of the raspberries, and the water. Cook over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining raspberries.
- Top fruit mixture with puff pastry twists. If desired, serve with ice cream.
From the Test Kitchen
Cut 1 sheet puff pastry into 16 strips (about 1-1/8x4 1/2-inch); brush with the egg and sprinkle with mixture of 2 teaspoons sugar and 1/8 teaspoon ground cinnamon. Twist and bake as above. Serve half the strips with cobbler. Cool remaining strips; place in airtight freezer container and freeze up to 2 months for the next time you want the cobbler.
Nutrition Facts (Stovetop Peach-Raspberry Cobbler)
- Per serving:
- 159 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 53 mg chol.,
- 34 mg sodium,
- 30 g carb.,
- 4 g fiber,
- 22 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet