- 8
Ingredients
- Cobbler:
- 3/4 cup sugar
- 3 1/2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 cup Amaretto, optional
- 1/4 cup peach preserves
- 10 large ripe peaches (3 pounds), peeled and sliced
- 1/2 package refrigerated sliceable sugar cookie dough (20 ounce package)
- 1 tbsp all-purpose flour, divided
- Topping:
- 1 1/2 tbsp sugar
- 1/4 tsp ground cinnamon
- Vanilla ice cream
Preparation
Step 1
Combine sugar, cornstarch and cinnamon in a large saucepan; stir well. Stir in Amaretto, if desired, and the peach preserves. Add sliced peaches and stir gently to coat.
Cook over medium heat, stirring frequently, until mixture thickens and bubbles. Spoon peach mixture into a lightly greased 11-by-7-inch baking dish.
Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10-by-17-inch rectangle. Remove top sheet of plastic wrap and sprinkle dough with 1 1/2 tsp of flour; gently rub flour into dough. Flour other side of dough. Freeze dough for 15 minutes.
Cut 6 (10-by-1/2-inch strips) of dough, using a pastry wheel. Cut 8 (6-by-1/2-inch strips) of dough. Arrange strips in lattice design over peach mixture in dish. Combine 1 1/2 tbsp sugar and 1/4 tsp cinnamon. Sprinkle over cookie dough.
Bake at 350 F for 30 to 35 minutes or until golden brown. Let cobbler cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with ice cream.
Note: Slice and bake remaining cookie dough according to package directions. Serve additional cookies with cobbler and ice cream, if desired.