Peaches and salted caramel come together perfectly in this simple biscuit-topped dessert.
Peach-Salted Caramel Sheet-Pan Dessert
- Prep Time 25 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 8
Ingredients
Filling
- 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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Place large piece of heavy-duty foil on lower oven rack to catch any juices that might bubble over.
-
Step2In 4-quart saucepan, mix peaches, 3/4 cup of the caramel sauce, the lemon juice and flour with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Pour hot fruit mixture into pan; spread evenly.
-
Step3In small microwavable bowl, microwave butter uncovered on High 10 to 15 seconds or until melted. In large resealable food-storage plastic bag, place brown sugar.
-
Step4Separate dough into 8 biscuits; cut each into 6 pieces. Lightly roll each biscuit piece in melted butter; place 6 pieces at a time in bag; seal, and shake to coat. Arrange sugared biscuit pieces on hot peach mixture.
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Step5Bake 30 to 35 minutes or until bubbly and golden brown. Cool 15 minutes. When ready to serve, drizzle remaining caramel sauce over tops of biscuits. Use spoon for serving. Serve with ice cream.
Nutrition
590
Calories
20g
Total Fat
6g
Protein
96g
Total Carbohydrate
64g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 11g
- 57%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 660mg
- 28%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 96g
- 32%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 64g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 8%
- 8%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
6 1/2Tips from the Betty Crocker Kitchens
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