There's nothing better than a fresh homemade peach cobbler in the summer! Or making it any time of mores with frozen peaches. This easy recipe features slit peaches with a layer of sweet butter!
* Ingredients
° 3 pack (11 ounces each) Betty Crocker cr pie mix crust
° 1 cup cold water
° 1 1/2 cups sugar
° 3/4 cup melted butter or ghee
° 2 tsp ground nutmeg
° 2 tsp ground cinnamon
° 2 tsp vanilla
° 2 tsp lemon extraact
° 2 cans peaches, divided, in syrup, undrained
* Steps:
1
Preheat the oven to 350 degrees Fahrenheit. Invert 1 bag of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flatten the ball into a rectangular shape, 11 by 8 inches. Cut into 4 strips, 11 by 2 inches each. Placing strips on an un-greased cookie sheet; Bake 18 minutes. Sit aside.
2
Invert 1 bag of pie crust mixture and 1/3 cup of cold water until the mixture forms a ball. Flat roll ball to fit bottom and sides of an ungreased rectangular baking dish, 13 x 9 x 2 inches. Put on the plate, and set aside.
3
Stirring sugar/ butter/ nutmeg/cinnamon, vanilla/ lemon extract, & peaches together in a large bowl. CAst half of mixture To a baking dish. Organize 4 slices of pastry on top. Spoon half of the remaining peach mixture on top.
4
Invert 1 bag of pie crust mixture with 1/3 cup cold water until mixture forms into a ball. Flatten the rolling ball to fit the mixture into the baking dish. Cut several holes or slits in the crust. Place the crust on top of mix in the baking dish. Seal the edges of the plate.
5
Bake for an hour or until crust is golden. Continue to cover in the refrigerator.
Enjoy !
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