Ray's recipe specifies "5 to 6 cups of frozen peaches (1 large sack)." Sack isn't a terribly helpful or descriptive term, however. An indication of how many ounces of peaches are needed would be handy, since that's how frozen fruit is sold. At my market, peaches were available in 16-oz bags, which I could tell would not make up 5 or 6 cups, so I bought 2 bags. It turned out that a 16-oz. bag equaled 4 cups of peaches. You'll need about 1 1/2 bags (at 16 oz. per bag) to get 6 cups. I highly recommend you use the larger amount of peaches, for the best ratio of fruit to crust.

Another ingredients quibble: the ingredients list calls for a 2-oz. package of sliced almonds, adding in parentheses that that is about 1/4 cup. Diamond, a very large packager of nuts, sells sliced almonds in a 2.25-oz. package that says "1/2 cup" on the front. When I measured the nuts in the package, they equaled slightly more than 1/2 cup. So there's no way that 2 ounces of nuts can equal 1/4 cup (the .25 ounce difference is miniscule). I think the error came about because 1/4 cup is generally considered to weigh 2 ounces, but that's when measuring fluids. In this case, someone (Rachael Ray, possibly, although more probably one of her assistants, or an editor of Food Network Favorites) just plugged the number in without having tested to see if it was accurate. At any rate, I used the entire 2.25-oz. package and had good results.

The recipe calls for a final topping of 2 Tbsp sugar mixed with 1 tsp cinnamon. This amount seemed excessive, so I used about half of it. It's a matter of personal preference; you could mix 1 Tbsp of sugar with 1/2 tsp of cinnamon and see if you think it's enough to add a bit of sweetness and spice to the top of the cobbler. If you want more, you can always add it.

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Yield: 4 to 6 servings

5 to 6 cups frozen sliced peaches (about 1 1/2 pounds)
1 8-oz. package complete biscuit mix (such as Jiffy)
1/2 cup water
1/2 cup plus 1 to 2 Tbsp granulated sugar
1 1/2 to 2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/2 tsp allspice
1/8 tsp black pepper
Pinch salt
About 1/3 cup golden raisins
2.25-oz. package sliced almonds (about 1/2 cup)
Ice cream or whipped cream, optional

Preheat the oven to 425 degrees. Place the frozen peaches in an 8-by-8-inch glass baking dish and microwave on high for 3 minutes to defrost.

In a bowl, combine the biscuit mix with water. Stir until thoroughly combined but do not overwork. In another bowl, combine the 1/2 cup sugar, 1 tsp of the cinnamon, the nutmeg, allspice, black pepper, salt, and raisins.

Remove the peaches from the microwave and combine with the sugar mixture in the baking dish. Top the seasoned peaches with the wet biscuit mix, dropping it in dollops onto the fruit. Smooth the biscuit batter out evenly with your fingers. Top with almonds. Mix the remaining sugar and cinnamon together and sprinkle over the top. Bake until the cobbler top is firm and golden and peaches are bubbling, about 20 to 25 minutes. Serve with ice cream or whipped cream, if desired.