Prep Time: 20min
Total Time: 1hr38min
Servings: 15
Ingredients
- 3
- packages (11 ounces each) Betty Crocker® pie crust mix
- 1
- cup cold water
- 1 1/2
- cups sugar
- 3/4
- cup butter or margarine, melted
- 2
- teaspoons ground nutmeg
- 2
- teaspoons ground cinnamon
- 2
- teaspoons vanilla
- 2
- teaspoons lemon extract
- 2
- cans (29 ounces each) sliced peaches in syrup, undrained
Directions
- 1Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
- 2Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.
- 3Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.
- 4Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.
- 5Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.
Expert Tips
Top warm cobbler with cinnamon or vanilla ice cream.
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