Peach Cobbler

Name: Peach Cobbler
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 large cans Peaches in Heavy syrup, drained; 2 sticks Salted Butter; 2 cups Sugar; 2 tsp Cinnamon; 2 tsp Nutmeg; 2 tsp Vanilla extract; 1 tsp Lemon extract; 2 tsp Cornstarch for thickening; 2 boxes Pillsbury Pie Crust

Marjorie Hampton @cook_5812243

I love peach cobbler and have always wanted to master at making it. Its a family favorite at holidays and Sunday meals. Family and friends always ask when I'm going to make again.

Marjorie Hampton @cook_5812243

I love peach cobbler and have always wanted to master at making it. Its a family favorite at holidays and Sunday meals. Family and friends always ask when I'm going to make again.

Saved

Ingredients

30 minutes

8 servings

3large cans Peaches in Heavy syrup, drained
2 sticksSalted Butter
2 cupsSugar
2 tspCinnamon
2 tspNutmeg
2 tspVanilla extract
1 tspLemon extract
2 tspCornstarch for thickening
2 boxesPillsbury Pie Crust

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Steps

30 minutes

1

Drain peaches, pour peaches in large saucepan, add 2 cups sugar, one and half stick of butter cut in pieces, cinnamon, nutmeg, extracts, bring to a boil for about 10 minutes. Take a small cup and put some of juices from pot and stir in 2 tips cornstarch and pour back in pot. Let boil rapidly for 5 minutes to thicken juices.
2

Cut pie crust into long strips, I usually have about 8 strips per pie sheets. There are 2 rolls in each box, layer strips across and down like photo. Spray pan or butter (remaining half of butter) it first, for bottom layer put in oven for 15 minutes,.
3

Pour cooked peache over crust, top with remaining crust. Bake until golden, about 20-25 minutes.
4

Serve warm with a scoop of vanilla ice cream. Enjoy.