Recipe by KCFOXY
"Summer stone fruits combined with a sweet-tart sauce nestled under a flaky biscuit crust...yummy!"
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sliced fresh peaches
sliced fresh nectarines
pitted and quartered plums
apple pie spice
1 (16.3 ounce) can
refrigerated flaky biscuits (such as Pillsbury Grands!®)
I made this for a good friend's birthday instead of the traditional birthday cake and it turned out just beautiful! And she loved it!
Delicious flavor, but very very sweet to me. Since I don't have much of a sweet tooth, I would probably reduce the amount of cinnamon sugar on top to about 1 tablespoon and use a little less jelly next time. Amazingly enough, the white pepper really did set off the sweetness of the fruit without being easily identifiable as pepper. Mine turned out a tad bit too soupy, but I wouldn't fault the recipe for that. The fruit I used was at peak season and fairly juicy, so next time I'll compensate with a bit more cornstarch. Aside from the time it took to slice the fruit, this was quick to put together and bake.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Fruit Basket Cobbler
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
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