Finish any meal with the comforting, homemade taste of Marie Callender's cobblers. Treat family, friends, and yourself in a pinch with this delicious peach cobbler, perfect for sharing on any occasion. Slow down and savor sweet, ripe Freestone peaches in a delicate peach glaze, baked to perfection. Flaky made-from-scratch crust makes each bite satisfying. Ready in minutes from your microwave or oven, this treat serves up piping hot and filled with comforting, homemade flavor. Complement the hot cobbler with a few scoops of ice cream or a dollop of whipped cream for a satisfying dessert. This box contains one 32-ounce (907g) cobbler with eight recommended servings, each with 330 calories and 0g trans fat; contains wheat. Enjoy the combination of fine ingredients and the love and care baked into Marie Callender's recipes for the comforting taste of delicious, homemade goodness.

Filling: Peaches, Sugar, Water, Modified Corn Starch, Salt, Ascorbic Acid And Citric Acid (to Promote Color Retention). Crust: Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil And Hydrogenated Soybean Oil, Water, Dextrose, Salt.

Must be cooked thoroughly. For Food Safety and Quality: Keep frozen; do not thaw. Ovens vary. Adjust cooking times as needed. Cobbler must be cooked thoroughly. Read and follow these cooking directions. Conventional Oven - Baking Directions: 1. Preheat oven to 400 degrees F. Remove plastic wrapper from cobbler. 2. Thaw cobbler 5 minutes at room temperature; gently pierce 6 to 8 times across top with a fork to vent. 3. Bake cobbler on baking sheet in center of oven 1 hour 10 minutes or until crust is golden brown. Handle carefully; it's hot! 4. Check that cobbler is cooked thoroughly to 165 degrees F. 5. Let cool 30 minutes. Marie's Baking Tips: Our cobblers are filled with luscious, ripe fruit; some juices may bubble over while baking. Cover your baking sheet with aluminum foil for easy clean up. To give your cobbler crust an even more beautiful, flaky appearance, brush on a beaten egg before baking (avoid brushing egg on the pattern around the cobbler's edge). If edges of cobbler begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Serve with a dollop of Reddi-wip a.

Keep frozen.