OLD FASHIONED PEACH COBBLER

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

This cobbler is one of my own personal favorite recipes that my mom always made, when peaches were plentiful. When ever I make it, it always reminds me of being in Arkansas when I was growing up and the smell of cinnamon throught the house, and out the window. I made 2 of these this past Mother's Day, one for my household, and the other for my best friend of 45 years. She was overjoyed. This is Southern comfort dessert at it's best.


Recipe Rating:
 4 Ratings
Serves:
8 to 10 people
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

6 lb
fresh or frozen peaches, peeled & sliced (about 10 cups)
2 c
sugar or splenda
1/4 c
all purpose flour
1 tsp
ground cinnamon
1 tsp
ground nutmeg
1 Tbsp
pure vanilla extract
1/2 stick
butter
2
refrigerated rolled pie crust
1 1/2 tsp
sugar
1 1/2 tsp
cinnamon

Directions

1
Preheat oven to 375 degrees F.
Mix sugar with flour, one teaspoon cinnamon and one teaspoon nutmeg. In a large pot add peaches, and stir in sugar mixture and let sit until sugar begin to mix with peaches and create a light syrup.
2
Then place pot on stove over low heat, and bring to boil, and cook until mixture begins to thicken, about 10 to 12 minutes, or until peaches are tender.
3
Remove from heat and add butter and vanilla, and stir to mix. Pour half of mixture into a buttered 9 X 13 X 2 inch casserole dish, or use non stick cooking spray.Top peaches with a square of pie crust dough, shaped to fit dish & cover peaches.
4
Then place in oven and bake in preheated oven for 15 minutes, until crust becomes lightly browned.. Remove from oven and add remaining peaches. Roll out remaining crust and cut into strips. Place over peaches in a lattice design. Mix remaining 1 and half teaspoon of sugar and cinnamon together and sprinkle over top of crust. Return to oven and bake an additional 20 minutes, or until golden brown. NOTE: If you like a lot of crust in your cobbler, then use an additional pie crust.
ENJOY YOUR DESSERT, IT WAS ALL WORTH IT.