peach melba cobbler

Name: Peach Melba Cobbler
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 package(s) 16 ounces each frozen sliced peaches, thawed and drained; 2 cup(s) fresh raspberries; 1/2 cup(s) sugar; 1/4 cup(s) all purpose flour; 3 tablespoon(s) butter, melted; 1/2 teaspoon(s) vanilla; 1/4 teaspoon(s) ground nutmeg; 1 - refrigereated pie crust half of 15 ounce package, at room temperature; 1 - egg white, beaten; - vanilla ice cream, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

cook time 1 Hr

method Bake

Ingredients For peach melba cobbler

2 pkg

16 ounces each frozen sliced peaches, thawed and drained
2 c

fresh raspberries
1/2 c

sugar
1/4 c

all purpose flour
3 Tbsp

butter, melted
1/2 tsp

vanilla
1/4 tsp

ground nutmeg
1

refrigereated pie crust half of 15 ounce package, at room temperature
1

egg white, beaten
vanilla ice cream, optional

How To Make peach melba cobbler

1
Preheat oven to 375F. Combine peaches, raspberries, sugar, flour, butter, vanilla, and nutmeg in large bowl; toss gently to coat. Spoon into 2-quart oval baking dish.

2
Unroll pie crust and place over fruit, pressing dough against edge of baking dish with fork. Run knife along edge of dish to remove excess dough. Brush with egg white. Cut three slits in crust to vent.
3
Bake 50-60 minutes or until crust is light golden brown. Remove to wire rack; let stand 15 minutes before serving. Serve warm with ice cream, if desired.
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