a Goodbye Lie favorite

Recipe: Peach Cobbler

GraciousJaneMarie.com
 Roses, Recipes, Romance

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You'll need:

• 8 cups sliced fresh or frozen peaches
• 1 cup sugar
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon almond extract (vanilla extract may be substituted)
• 1/3 cup butter (regular margarine may be substituted, but butter is better)
• 1 large pie crust (any homemade crust will be better than a purchased one, but substitute if you must)
• 8" square pan
• Cooking spray
• 1 tablespoon milk (any kind)
• Cinnamon sugar

In a saucepan, combine peaches, sugars and cinnamon, and set the mixture aside until a syrup forms (up to an hour) or heat the mixture very slowly at low temperature.

Bring the peach mixture to a boil over medium heat, stirring constantly.  Reduce the setting to low and cook 10 minutes.  Remove from heat.

Add the extract and butter to the peach mixture.  Stir until the butter melts.

Spray the pan.

Spoon half of the peach mixture into the pan.

Roll half of the pie crust to 1/8" thickness and cut it to fit the pan.  Place the crust in the pan on top of the peach mixture - don't worry if there are cracks or breaks.

Bake at 425° F for 14 minutes until the crust is lightly browned. 

Watch carefully for overbrowning.  Loosely cover the pan with foil if necessary.

Remove the pan from the oven and spoon the remaining peach mixture over the baked half of the cobbler.

Roll the remaining half of the pie crust to 1/8" thickness and cut it to fit the pan.  Place the crust in the pan on top of the remaining peach mixture - don't worry if there are cracks or breaks. 

You could also make a decorative crust such as a lattice weave for the top of the cobbler.

Brush the top of the cobbler with milk and sprinkle on cinnamon sugar.

Bake at 425° F for 15 to 18 minutes until the crust is lightly browned. 

Watch carefully for overbrowning.  Loosely cover the pan with foil after 10 minutes if necessary.

Serve warm with ice cream, whipped cream or whipped topping.

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