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Peach Cobbler (Kathy Little)

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Ingredients

  • 4 Cans of sliced peaches (12-14 oz)
  • 1 Cup of granulated sugar
  • 1 tsp freshly ground nutmeg
  • 1/8 tsp salt
  • 2 pie crusts
  • 1 stick unsalted butter
  • 1 half pan or dish

Details

Servings 10

Preparation

Step 1

Place peaches in a collander to drain syrup. (I like mine with very little syrup after the draining. The butter and sugar with melt creating more syrup.) Placed the drained peaches in the non-stick pan, pour the dry mixture over the top and fold, don't stir while mixing. Fold until you have coated your peaches with the dry mixture. Allow the mixture to simmer for 5-7 minutes on low to medium heat.

Spray your baking pan with a non-stick spray, sides and bottom, then put your crust in the pan covering the bottom. Sprinkle the crust with sugar about a 1/2 tsp. Pour the peach mixture into the baking pan, spreading it out evenly. Place the top crust on, extending it to all sides and corners. Place 6-8 slits in the crust to allow steam to escape. Brush the top crust with a egg wash and lightly sprinkle with sugar. Place the cobbler on the middle rack in a pre-heated 350 degree oven until the crust is a golden brown. Remove and allow it to cool before cutting.

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