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
Preparation
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, lemon juice, 1/2 cup sugar, the flour and 1/2 teaspoon cinnamon with spoon until blended. Heat to boiling over medium-high heat, stirring constantly, about 5 minutes. Remove from heat; stir in blueberries. Pour hot fruit mixture into pan; spread evenly.
Separate dough into 8 triangles. Arrange triangles over hot filling, alternating triangles to fit in pan but allowing a little space between triangles. Brush with melted butter. In small bowl, mix 2 teaspoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough.
Bake 23 to 27 minutes or until bubbly and golden brown. Cool 15 minutes. Use spoon for serving. Serve with ice cream.
