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Peach-Salted Caramel Sheet-Pan Dessert
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Prep Time:
25 minutes
Total Time:
1 hour 20 minutes
Indulgent peach and salted caramel cobbler.
Ingredients:
  • 6 cups sliced peeled fresh peaches or frozen (thawed and drained) sliced peaches
  • 1 cup salted caramel sauce
  • 1 tablespoon lemon juice
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter, melted
  • 1 cup packed brown sugar
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
  • Vanilla ice cream, if desired
Instructions:
  • Preheat oven to 375°F and prepare a 15x10x1-inch pan by greasing it with cooking spray. Place a large piece of heavy-duty foil on the lower oven rack to catch any potential spills.
  • Combine peaches, 3/4 cup caramel sauce, lemon juice, and flour in a 4-quart saucepan. Bring to a boil over medium-high heat, stirring constantly for about 5 minutes. Pour the hot fruit mixture into a pan and spread it evenly.
  • Microwave butter in a small bowl on High for 10 to 15 seconds until melted. Place brown sugar in a large resealable plastic bag.
  • Divide the dough into 8 biscuits and cut each into 6 pieces. Gently coat each biscuit piece in melted butter, then place 6 pieces at a time in a bag, seal it, and shake to coat evenly. Finally, place the sugared biscuit pieces on top of the hot peach mixture.
  • Bake for 30 to 35 minutes until bubbly and golden brown. Allow to cool for 15 minutes. Drizzle remaining caramel sauce over biscuits before serving. Enjoy with a scoop of ice cream.

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