Recipe - Presto Peach Melba Cobbler

2 cn (1lb) cut or sliced up peaches;
drained
2 ct Fresh raspberries; 1/2pt
each
3 tablespoon Granulated sugar
2 teaspoon Grated lemon peel
One fourth teaspoon Ground cinnamon
1 pack (7.5oz) refrigerator
buttermilk biscuits
Whipped cream; optional

Heat oven to 375 degrees. Combine peaches, raspberries, 2 tablespoons
sugar, and grated lemon peel in 9inch square baking dish; stir gently but
well to mix; bake 10 minutes. Meanwhile, combine remaining 1 tablespoon
sugar and cinnamon; set aside. Remove baking dish from oven; arrange
biscuits over fruit in one layer; sprinkle with cinnamonsugar mixture.
Cover with foil; bake 5 minutes. Uncover; bake 5 minutes longer until
biscuits are golden brown and cooked through and fruit is hot and bubbly.
Serve with whipped cream, if desired. Makes 6 servings.

REDBOOK, JUN 1990

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.