Shelly's Recipe

COOKIES AND CREAM PEACH COBBLER

Category: Cobblers/Crumbles and Crisps

3/4 cup sugar
3 tbsp plus 1 tsp cornstarch
1/2 tsp ground cinnamon
1/3 cup peach or apricot preserves
1/2 tsp almond extract
10 large ripe peaches, about 3 pounds, peeled and sliced
1/3 (20 oz) pkg refrigerated sliceable sugar cookie dough
1 tbsp flour, divided
1 1/2 tbsp sugar
1/4 tsp ground cinnamon
vanilla ice cream or whipped topping

Combine first sugar, cornstarch, and cinnamon in a large saucepan; stir well. Stir in peach or apricot preserves and almond extract. Add sliced peaches, stirring gently to coat. Cook over medium heat, stirring frequently, until mixture is thick and bubbly.

Place about 1/3 of the cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10x17 inch rectangle. Remove top sheet of plastic wrap; sprinkle dough with 1 1/2 tsp of the flour; gently rub flour into dough. Repeat procedure on other side of dough. Leave dough in pan and freeze for 15 minutes.

Cut 6 (10 x 1/2 inch) strips of dough. Cut 8 (6 x 1/2 inch) strips of dough. Arrange strips in lattice design over peach mixture in dish. Combine the 1 1/2 tbsp sugar with 1/4 tsp cinnamon. Sprinkle over cookie dough.

Bake at 350 for 30 to 35 minutes, or until golden brown. Cool cobbler for 15 minutes on a wire rack. Spoon the peach cobbler into individual serving bowls, and top with ice cream or whipped topping. Serves 8.