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Peach-Blueberry Crescent-Topped Sheet-Pan Dessert
Peach-Blueberry Crescent-Topped Sheet-Pan Dessert
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Wholesome peaches and blueberries nestled in flaky Pillsbury™ crescents make for a scrumptious and effortless treat.
Ingredients:
  • 6 cups sliced peeled fresh peaches or frozen (thawed and drained) sliced peaches
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 cups fresh blueberries
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 tablespoons butter, melted
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon
  • Vanilla ice cream, if desired
Instructions:
  • Preheat oven to 375°F. Grease a 15x10x1-inch pan with cooking spray and place a large piece of heavy-duty foil on the lower oven rack to catch any potential spills.
  • In a 4-quart saucepan, combine peaches, lemon juice, 1/2 cup sugar, flour, and 1/2 teaspoon cinnamon. Stir well over medium-high heat until boiling, about 5 minutes. Take off the heat and gently mix in blueberries. Transfer the hot fruit mixture to a pan and spread it out evenly.
  • Take the dough and divide it into 8 triangles. Place the triangles over the hot filling in a pan, alternating them and leaving a bit of space between each. Brush them with melted butter. In a small bowl, combine 2 teaspoons of sugar with 1/4 teaspoon of cinnamon and sprinkle the mixture evenly over the dough.
  • Bake for 23-27 minutes until bubbly and golden brown. Allow to cool for 15 minutes. Use a spoon to serve and enjoy with a scoop of ice cream.

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