Super Easy Peach Cobbler Recipe

As usual a request for a recipe has been made, and as usual, I don’t have one. I made it up as I went along, but I’ll try my best to help explain how I did it.

2 quarts of peaches (I used the kind in a jar with light syrup, b/c I hate canned peaches)
2 pillsbury (or off-brand) pie crusts-the ready to roll-out kind, not the frozen kind
3/4 c. sugar (guessing)
1 1/2 tbl. cinnamon (guessing)
Juice from one medium sized lemon
Cornstarch and water mixture (I’m guessing I put in 1/4 c. of cornstarch mixed with just enough water to make it the consistancy of cream)

Drain peaches in a colander with a bowl resting below it to catch the peach juices. Allow peaches to “dry out” a little on paper towels, and pour the juices into a heavy saucepan on medium heat. Add sugar, lemon juice, and cinnamon and bring to a simmer. Once simmering, mix the cornstarch and water (like you would for a gravy-see package directions) and pour mixture slowly into the pot over medium heat, stirring quickly with a whisk to incorporate. Bring mixture back to a simmer and it should’ve thickened nicely. Allow to cool while preparing the crusts. In a 9-12″ cast-iron skillet spray with cooking spray or butter it lightly, and add one pie crust, making sure to leave hangover on one side. Place other pie crust on opposite side of pan (leaving overhang as well) and smoosh together the bottoms of the crusts to make one large oblong shaped crust. Place semi-dried peaches in bottom of pie crusts, pour peach juice mixture over peaches, top with 4-6 pats of butter, fold overhanging pie crust to the top of the peach mixture to cover as well as possible, and sprinkle crust with sugar. Bake at 425 for 20-30 minutes or until crust is golden brown and peach juice is bubbling.

Serve warm with ice cream or real whipped cream.

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Published in: on April 9, 2008 at 4:12 pm  Comments (1)  

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One CommentLeave a comment

  1. wow instantly feel hungry


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