PEACH CHERRY COBBLER RECIPES

Steps:

• Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
• In a mixing bowl combine the flour, sugar, baking powder, and salt.
• After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
• Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
• Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
• Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.

Steps:

• In a greased microwave-safe 8-in. square baking dish, combine the pie filling, peaches, lemon juice and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once., In a small bowl, combine the biscuit mix, 3 teaspoons sugar, milk, butter and lemon zest. Drop by rounded tablespoonfuls onto filling. Combine cinnamon and remaining sugar; sprinkle over topping. , Bake at 400° for 17-19 minutes or until golden brown. Serve warm with ice cream.