peach cobbler

Peaches are not in season, so I am using frozen peaches.  If you make my recipe, the rule is NEVER use can peaches!


3 boxes refrigerated ready-made pie crust, 2 (16 oz.) packages frozen peach slices, 1/4 cup light brown sugar,  3/4 cups white sugar, 1 1/2 sticks of butter, 1 teaspoon vanilla extract, 1/4 cup heavy whipping cream, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon lemon juice, 2 teaspoons cornstarch.

Preheat oven to 350 degrees. Lightly butter an aluminum baking dish set aside.  Remove 1 pie crust circles and put it on a cookie sheet put in the oven, bake until golden brown. Get out a large saucepan add the sugars, cornstarch, cinnamon, nutmeg, butter, vanilla extract, and lemon juice, stir everything together, cook over medium heat for 2-3 minutes.  Add cream and peaches continue to cook until the juice thickens, bring to a boil for about 5 minutes. Remove from the heat.  Taste, adjust sugar, and cinnamon as needed.  Add the crust to the bottom and sides of the dish.  Add 1/2 of the peach mixture to the dish.  Put the cooked crust in the dish.  Add the remaining peaches.  Cut the remaining crust into slices. Make a lattice pattern on the top of the peaches.  Put the pie in the oven and cook for approximately 25 minutes. Remove from the oven and dot the crust with pieces of butter and lightly sprinkle white sugar. Return to the oven and cook for another 5 minutes or until the butter melts and the crust is golden brown.  Serve warm with a scoop of vanilla ice cream on top.

One Comment Add yours

  1. Essie Stephenson says:

    Why not from a can?
    Ok will fp


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