Recipe courtesy of Michele Urvater
Yield:
6 to 8 servings
Level:
Easy

Ingredients

For filling:
For biscuit dough:

Directions

For the filling mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees. For the dough, in a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a

dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream.

More from:

Summer Parties

IDEAS YOU'LL LOVE

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Aretha Franklin's Peach Cobbler

Recipe courtesy of Aretha Franklin

Peach Cobbler

Recipe courtesy of Gina Neely|Pat Neely

Slow Cooker Peach Cobbler

Recipe courtesy of Alton Brown

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Pat's Spicy Peach Hot Wings

Recipe courtesy of Gina Neely|Pat Neely

Fruit Cobbler

Recipe courtesy of Martha Moran

Peach-Blackberry Sangria

Recipe courtesy of Bobby Flay

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking