Description
A rich peach cobbler featuring juicy peaches and a buttery triple crust lattice topping.
Ingredients
Scale
- 6 cans Del Monte peaches
- 3 boxes refrigerated pie crusts
- 2 sticks butter
- 2 cups white sugar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 tablespoon cornstarch
- 3 tablespoons water
- Pinch of salt
- 1 egg
- 1 teaspoon water
Instructions
- Preheat oven to 350°F
- Combine peaches, sugar, vanilla, butter, cinnamon and salt in a pot
- Cook over medium heat until blended
- Mix cornstarch with water and stir into peaches
- Simmer 10 minutes until slightly thickened
- Line baking pan with two pie crusts
- Bake crust 5 minutes and cool slightly
- Pour peach filling into crust
- Cut remaining crusts into strips and create lattice topping
- Mix egg and water and brush over crust
- Sprinkle cinnamon sugar on top
- Bake 35 to 40 minutes until golden brown
- Cool slightly and serve
Notes
- Allow cobbler to rest before serving
- Serve with vanilla ice cream or whipped cream
- Store refrigerated up to 4 days
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 52
- Sodium: 410
- Fat: 31
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 84
- Fiber: 3
- Protein: 5
- Cholesterol: 78