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Peach Cobbler

Yields8 ServingsPrep Time50 minsCook Time30 minsTotal Time1 hr 20 mins

 1 Pastry for a Double Crust Pie
 14 Fresh Peaches, peeled and sliced
 2 ½ cups Granulated Sugar
 1 tbsp Fresh Lemon Juice
 3 tbsp All-purpose Flour
 ¼ tsp Ground Cinnamon
 ½ tsp Ground Nutmeg
 ¼ tsp Salt
 ½ cup Unsalted Butter, melted
 1 tsp Vanilla Extract
How to Prepare:

Prepare the pastry and chill the dough for 30 minutes before rolling it out.

Preheat oven to 350°F

In large bowl, combine peaches, 1/2 cup granulated sugar, and lemon juice. Let fruit stand for 20 minutes.

In small bowl, combine the flour, remaining 2 cups of sugar, cinnamon, nutmeg, salt, butter, and vanilla. Add to peaches and mix well.

Spray a 12" x 8" baking dish with nonstick cooking spray.

Roll half of the pastry into a 1/8" thick large rectangle. Spoon half of fruit mixture into the prepared dish. Cut pastry into 2" squares and place on top of peaches.

Bake first layer for 10 minutes then bake on broil for 5 minutes or until golden brown on top. Remove from oven and turn oven to 400°F.

Spoon remaining fruit on top. Roll remaining pastry into another 1/8" thick large rectangle and cut into 1" strips. Arrange strips in a lattice design over the peaches. Sprinkle with sugar and bake another 10 to 15 minutes or until golden brown on top.


Nutrition Facts

Servings 0