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Categories:
foil refrigerated biscuits peaches eggs heavy cream sour cream ground cinnamon brown sugar almonds butter
Viewed: 36 - Published at: 5 years agoIngredients
- Reynolds Wrap Foil
- 1 (12 ounce) can Pillsbury refrigerated biscuits
- 2 cups sliced canned peaches, drained
- 2 large eggs
- 1 pint heavy cream
- 12 cup sour cream
- 1 teaspoon ground cinnamon
- 1 cup brown sugar
- slivered almonds
- butter
Method
- Preheat oven to 425 f.
- Line a large deep casserole dish (about 12 wide and at least 3 deep).
- with Reynolds foil.
- Rub with butter.
- Place peaches in colander and allow to drain thoroughly.
- Place unbaked biscuits in the bottom of the dish with sides touching.
- Dot with butter.
- Combine the cinnamon with the brown sugar and sprinkle half the mixture over the biscuits.
- Layer with sliced peaches.
- Sprinkle half of the remaining brown sugar mixture over the peaches.
- Bake for 8 minutes until biscuits are just done (barely browned).
- While biscuits are baking mix the eggs, cream and sour cream in a bowl and beat well with a whisk or with electric beater on medium speed.
- When biscuits are done, reduce oven temperature to 325 deg.
- Remove dish from oven and pour cream/egg mixture over biscuits and peaches.
- Its OK if the peaches are not entirely covered.
- Top with the remaining sugar mixture and slivered almonds.
- Dot with butter.
- Return dish to oven and bake for 45 minutes or until toothpick inserted into center of cobbler comes out clean.
- Let cool completely before serving.
- Serves 6-8.
