Peach Melba Cobbler

Quick Info

Dessert/Topping Bakery 15-30 min 6


Peach Melba Cobbler


This summery pie is the perfect treat for your Memorial Day weekend.



  • 1 (2 lbs.) Mrs. Smith's® Peach Cobbler
  • 1 (10 oz.) jar seedless raspberry jam
  • 1 (10 oz.) package frozen raspberries, thawed
  • 2 Tbsp. water
  • 2 tsp. cornstarch
  • Almond Ice Cream (see below recipe)
  • Garnish; fresh mint sprigs

Almond Ice Cream:

  • 2 pts vanilla ice cream, softened
  • 1/2 cup chopped almonds, toaster
  • 3/4 tsp. almond extract



Remove cobbler from carton; remove plastic overwrap and cardboard cover from aluminum foil pan. Turn up foil pan edges, and place pan on a baking sheet. Bake according to the directions on package.

Melt jam in a saucepan over medium heat, stirring constantly. Stir in raspberries. Stir together water and cornstarch until smooth; gradually stir into raspberry mixture. Bring to a boil, stirring constantly; cook 1 minute. Cool, if desired.

Serve cobbler topped with Almond Ice Cream and raspberry sauce. Garnish, if desired.

Ice Cream:

Combine all ingredients, stirring well; freeze ice cream mixture at least two hours.

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