Recipe: Casserole Cobbler and Kathleen's Peach Pie

Does it have to be a cake - these are two other very easy desserts that I use when we are camping -

CASSEROLE COBBLER

1/4 cup margarine, softened
1/2 cup sugar
1 cup sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
3 1/2 cups sliced canned or fresh peaches*
1/4 to 1/2 cup sugar
1 cup fruit juice**

Preheat oven to 375 degrees F. Grease a 1 1/2 quart casserole.

Cream margarine and sugar; combine dry ingredients and add to creamed mixture with milk; beating until smooth. Pour into prepared casserole.

Spoon peaches over batter, sprinkle with sugar and pour fruit juice over top.

Bake at 375 degrees F for 30-35 minutes. (Fruit will go to bottom of dish.)

*Also good with raspberries and blueberries

**Use peach juice if available and add water or orange juice to make one cup.

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KATHLEEN'S PEACH PIE

1 pkg. refrigerated dough for crescent rolls
1/2 pkg. cream cheese, softened
3/4 cup sugar, divided use
1 Tbsp. vanilla extract
1 can peach pie filling (other pie filling may be used - blueberry, blackberry, cherry)
1/4 cup butter, softened
1 tsp. cinnamon

Preheat oven to 350 degrees. Spray a small baking dish with PAM.

Open the crescent roll package and remove 4 of the rolls. Put these rolls in the bottom of the dish.

Mix together the cream cheese, 1/2 cup sugar, and vanilla. Put this mixture on top of the rolls and make sure that all of the rolls are covered. Pour the pie filling on top of this mixture.

Unroll 4 of the remaining crescent rolls and place on top of the pie filling. Pat the top of the rolls with the butter, sprinkle on the remaining 1/4 cup sugar, and sprinkle on the cinnamon.

Bake in the oven for 25-30 minutes or until crescent rolls are done.