Stovetop Peach-Raspberry Cobbler
TOTAL: 20 minutes
Peaches and raspberries combine for a summery-tasting treat that’s ready in a snap.
1 teaspoon sugar plus 3 tablespoons, divided
Dash ground cinnamon plus 1/4 teaspoon, divided
1/2 sheet frozen puff pastry, thawed according to package directions
1 egg, lightly beaten
1 tablespoon cornstarch
1 16-ounce package frozen unsweetened peach slices
1 cup fresh raspberries, divided
1/2 cup water
Vanilla ice cream (optional)
1. For puff pastry twists, preheat oven to 375°F. In a small bowl, combine 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 baking sheet. Bake for about 15
minutes or until brown and puffed.
2. Meanwhile, in a large saucepan combine remaining 3 tablespoons sugar, cornstarch and
the remaining 1/4 teaspoon cinnamon. Add frozen peaches, 1/2 cup raspberries and the water. Cook over medium heat until the mixture is thickened and bubbly. Cook and stir for 2
minutes more. Remove from heat. Stir in the remaining 1/2 cup raspberries.
3. Top fruit mixture with puff pastry twists. If desired, serve with ice cream.
Calories 159, Fat 4g (sat 1g), Cholesterol 53mg, Carbs 30g, Total sugars 22g, Protein 3g,
Fiber 4g, Sodium 34mg.