Cranberry Peach Cobbler



1/2 Cup Butter Or Margarine

1 (15.6 Oz.) Package Cranberry Quick Bread

2 Tablespoons Grated Orange Peel, Divided

2 (29 Oz.) Cans Peach Slices In Light Syrup, Drained, Reserving 1 Cup Liquid

1 Large Egg

1/3 Cup Sweetened Dried Cranberries

1/3 Cup Sugar

Vanilla Ice Cream (Optional)


Preheat oven to 375F. Place butter in ungreased 13 x 9-inch pan. Place in oven until butter is melted. Remove from oven.

COMBINE quick bread mix, 1 tablespoon orange peel, 1 cup reserved peach liquid and egg in large bowl; stir 50 to 75 strokes with spoon until mix is moistened. Drop mixture by spoonfuls over butter in pan; spread slightly without stirring. Arrange peaches over mixture. Sprinkle with cranberries.

Combine sugar and remaining tablespoon orange peel in small bowl; mix well. Sprinkle over fruit.

Bake 45 to 50 minutes or until edges are deep golden brown. Cool 20 minutes. Serve warm with ice cream, if desired.



15 servings


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