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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
12 large fresh peaches, peeled and sliced, about 12 cups
2 cups sugar
1/3 cup flour
2/3 cup butter
1 tbsp vanilla extract
2 pkgs. (15 oz each) refrigerated piecrusts
2 tbsp sugar
Vanilla ice cream (for serving)
Combine first 3 ingredients in a Dutch oven and let stand for 10 minutes or until sugar dissolves. Bring peach mixture to a boil, reduce heat to low and simmer 10 minutes or until tender. Remove pan from heat, add butter and vanilla. Stir until butter melts.
Preheat oven to 475. Unroll piecrusts. Cut 1 1/2 crusts into 1 1/2 inch-wide strips for the lattice top. Place strips in refrigerator. Trim another 1 1/2 crusts to fit a 13x9-inch baking pan.
Spoon half of peach mixture into a lightly greased 13x9-inch baking pan. Arranged the trimmed crusts over the mixture, overlapping slightly. Cut several slits on pastry. Bake for 22 minutes or until pastry is well browned. Remove from oven and cool slightly.
Spoon remaining peaches on top of pastry. Carefully arrange the strips into a lattice on top of the hot filling. Sprinkle with 2 tbsp sugar, bake 20 minutes more or until well browned. Serve warm or cold with vanilla ice cream.
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COUNTRY PEACH COBBLER
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Category: Cobblers/Crumbles and Crisps
Prep Time: Cook Time: Total Time:
12 large fresh peaches, peeled and sliced, about 12 cups
2 cups sugar
1/3 cup flour
2/3 cup butter
1 tbsp vanilla extract
2 pkgs. (15 oz each) refrigerated piecrusts
2 tbsp sugar
Vanilla ice cream (for serving)
Combine first 3 ingredients in a Dutch oven and let stand for 10 minutes or until sugar dissolves. Bring peach mixture to a boil, reduce heat to low and simmer 10 minutes or until tender. Remove pan from heat, add butter and vanilla. Stir until butter melts.
Preheat oven to 475. Unroll piecrusts. Cut 1 1/2 crusts into 1 1/2 inch-wide strips for the lattice top. Place strips in refrigerator. Trim another 1 1/2 crusts to fit a 13x9-inch baking pan.
Spoon half of peach mixture into a lightly greased 13x9-inch baking pan. Arranged the trimmed crusts over the mixture, overlapping slightly. Cut several slits on pastry. Bake for 22 minutes or until pastry is well browned. Remove from oven and cool slightly.
Spoon remaining peaches on top of pastry. Carefully arrange the strips into a lattice on top of the hot filling. Sprinkle with 2 tbsp sugar, bake 20 minutes more or until well browned. Serve warm or cold with vanilla ice cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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