Peach Salted Caramel Sheet Pan Dessert Recipes

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PEACH-SALTED CARAMEL SHEET-PAN DESSERT



Peach-Salted Caramel Sheet-Pan Dessert image

Peaches and salted caramel come together perfectly in this simple biscuit-topped dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 8

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

Steps:

  • Heat 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.
  • In 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.
  • In 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.
  • Separate 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.
  • Bake 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 Facts : Calories 590, Carbohydrate 96 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 64 g, TransFat 0 g

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