Recipe submitted by: Amy Pickett
Recipe courtesy of: www.bettycrocker.com
What's in it
8 to 10 fresh peaches, pitted, peeled and sliced (about 4 cups)
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Juice of 1 lemon (about 3 tablespoons)
3 tablespoons butter, softened
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 teaspoon almond extract or vanilla
How to cook it
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place peaches in dish. Sprinkle sugar, cornstarch, cinnamon, and lemon juice over peaches; mix lightly with spoon until coated. Dot top with 3 tablespoons butter.
- In large bowl, mix topping ingredients with spoon until soft dough forms.
- With hands, shape golf ball-sized balls of dough into 1/4-inch-thick disks. Place disks over peaches, covering most of the top. (With any remaining dough, make and bake cookies.)
- Bake 25 to 30 minutes or until topping is golden brown. Cool 10 to 15 minutes before serving.
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