Peach-Caramel Cobbler

1. 1

   Drain peaches, reserving 1 cup syrup.

2. 2

   Cut up peaches and set aside.

3. 3

   Crumble sugar-nut mixture from refrigerated caramel rolls in saucepan; add flour, lemon peel and 1/4 teaspoon salt.

4. 4

   Stir in ginger ale and reserved syrup; mix well.

5. 5

   Cook and stir over medium heat until thickened; stir in butter.

6. 6

   Add peaches; bring to boiling.

7. 7

   Pour into an 8 x 8 x 2-inch baking dish.

8. 8

   Immediately separate caramel rolls; arrange atop the hot mixture.

9. 9

   Bake at 400u00b0 until done, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.