This is a cobbler I made for the CHRISTMAS Holiday, and thought by adding a bit of Peach Brandy would elevate the flavors, & I was right. I love Peach Cobbler, but there never seem to be enough crust or juice, so I figured if I added just a bit more dumplings, you could have crust in every bite.
I made PUCKER LICIOUS PEACH PIE for hubby. This was a desert I created especially because of my love of cobbler with all the crust and gooey dough inside. My husband prefers less dough. The Brandy enhanced the flavors just enough to make it even more special,when combined w/ butter & Butter Extract
I would prefer using fresh or frozen peaches but during the off season I used canned variety. I used the gallon size to make both the pie and the cobbler. Preheat oven to 375 degrees F. These are the canned peaches that I used. I did not use the lemon juice in this recipe because of the Brandy.
Separate peaches from liquid, cut into thirds and reserve liquid.
Add enough water to peach liquid to make about 6 cups.
Break one of the refrigerated dough shells into small pieces to be used as dumplings. Set aside till needed to add to peach liquid.
Add the dry blend ingredients to the liquid, and stir just until it begins to thicken. Simmer over medium high heat.
Stir in the dumplings and cook over medium high heat just long enough to prevent them from sticking together about 2 to 3 minutes. Add the peaches. Then remove from heat. Add the butter and stir till it melts.
Then add the vanilla bean paste or extract, butter extract, and Peach brandy in a small cup, stir into liquid mixture.
Add about a HALF of peach mixture to bottom of a 9 X 13 size baking pan, & top with a pie crust. Place in 375 degrees F. oven and bake for about 15 minutes. THEN REMOVE FROM OVEN. IF YOU WANT TO ADD 4 CRUSTS TO COBBLER, ADD ONE TO BOTTOM OF PAN BEFORE ADDING THE PEACH MIXTURE.
REMOVE FROM OVEN, and add remaining peach mixture. TOP WITH ADDITIONAL CRUST. Brush top of cobbler with egg wash and then add sparkling sugar crystals. Place cobbler on a larger shallow pan lined with foil to catch any potential drips before adding the last of the cobbler liquid for the oven.
Return to oven and continue to bake for about 45 to 50 minutes or until crust is golden brown. Remove from oven and serve as desired.
PLEASE NOTE IF THERE IS TOO MUCH LIQUID OVER THE TOP OF THE CRUST BEFORE BAKING THAT PART WILL NOT GET AS GOLDEN BROWN ON TOP AS THE PART THAT IS NOT COVERED IN LIQUID. So you may want to remove some of the excess liquid BEFORE baking.