Lady Rose's Brandy Peach Cobbler with Dumplings
By
Rose Mary Mogan
@cookinginillinois
1
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
★★★★★ 2 votes5
Ingredients
-
4 ccanned sliced peaches, cut into thirds
-
6 cpeach liquid, with enough water added to make 6 cups
-
1/3 cpeach brandy
-
3-4refrigerated pie crust rolls ( 1 roll for dumplings)
-
1 csugar ( or all of one or the other)
-
1 csplenda
-
1 stickbutter
-
1 1/2 tspnutmeg
-
1 tspcinnamon
-
2 tspbutter extract
-
1 Tbspvanilla bean paste or extract
-
1/4 call purpose flour
-
1/2 tspsalt
How to Make Lady Rose's Brandy Peach Cobbler with Dumplings
- 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.