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Print this Recipe    Peach Cobbler 19

Tortilla Peach Cobbler

1/2 cup sugar
1 tablespoon cornstarch
16 ounces frozen peach slices, thawe
1 teaspoon candied ginger root, chopped
2 flour tortillas, white or wheat
1 tablespoon sugar
sliced almonds, optional

Preheat oven to 400 and lightly spray an 8 or 9" round cake pan.
In a mixing bowl, stir together sugar and cornstarch. Add peaches
with juice and ginger. Toss to combine evenly. Spread 1/2 of the
peach mixture evenly into prepared pan. Arrange 1/2 of the tortilla
strip over peaches. Top with remaining peach mixture. Arrange
remaining tortilla strips over peaches in a lattice pattern.
Lightly spray lattice with cooking spray and sprinkle with sugar
and almonds, if desired. Bake 25 minutes until filling is bubbly
throughout and top is browned.

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