Easy Peach Cobbler (Cooking With Carolyn)

You guys asked for it so here it is. We are doing a fan request for an easy Peach Cobbler I know you will love. Have a recipe you want us to try? Send it to recipes@cookingwithcarolyn.tv and you might just see it on the show. Don't forget to go to http://www.gdseasoning.com for all your seasoning needs.

Ingredients




Yield: 2-Half Size Aluminum Pan- 2 inches deep Approx. 7- 8 Servings/Pan
• 3 Rolls of Ready-Made Pie Crusts
• 9 Cups (#10 Can) Canned Sliced Peaches, drained with the juices reserved
• 3 Cups Granulated Sugar
• 1 Tablespoon Fresh Lemon Juice
• ¾ Teaspoon Ground Cinnamon
• 1/8 Teaspoon Nutmeg
• 1 Stick Butter, melted
• 1½ Teaspoons Vanilla Extract
• 2 Cups Peach Juice
• 3 Tablespoons Cornstarch
• 1 Egg
• 1 Tablespoon Water
• 1 Tablespoon Raw Sugar
• Sprinkle of Cinnamon

Directions

Preheat oven to 375 degrees

Open one of the rolls of pie crusts, cut it into 1 inch squares. Spray a baking sheet with nonstick cooking spray then place the pieces of pie crust on the baking sheet. Place the baking sheet in the oven and cook for 5 to 8 minutes or just until lightly golden brown. Once cooked, set aside to cool.

Place a large colander (strainer) over a large bowl then pour the canned peaches into the colander. Reserve the peach juice. In large stock pot over medium-high to high heat, add the drained peaches, sugar, lemon juice, cinnamon, nutmeg, melted butter, vanilla extract and 1½ cups of peach juice. Stir well until the sugar has dissolved.

Add the cornstarch to the remaining ½ cup of peach juice and whisk vigorously until the cornstarch is dissolved. Add the mixture to the pot of peaches while stirring. Allow the peaches to come up to a boil and stir just to ensure that there are no lumps of cornstarch. The sauce will become slightly thickened.

Turn off the heat. Divide the peaches and juice equally into each half-size aluminum pan. Place half of the cooked crust pieces in each pan. Using a spoon, slightly stir the pieces of crust into the peach filling.

Unroll and place a pie crust dough on top of each pan of peach filling. Cut the excess pie crust and use those pieces to cover any parts of the cobbler that are exposed.

In a small bowl, combine the egg and the water and slightly beat. Brush the top of the cobbler with the egg wash; sprinkle the raw sugar and some additional cinnamon to taste.

Bake at 375 degrees for 40 to 50 minutes or until the crust is golden brown and crisp. Once cooked, allow the cobbler to set for about 10 minutes before serving.

Category:

Howto & Style

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[DLHNubian]

I have made this 4 or 5 times and everyone loves it. I did everything in 1/2 and it worked fine to make a cobbler in a 13 x 9 glass baking dish. I even get requests from friends to make it more often. ThanksCarolyn, this recipe is going in my archives.

[CookingWithCarolyn]

@DLHNubian Wow! See, very easy and super tasty. I'm glad you love it and you're sharing with your friends and family :) (Grinning ear to ear)

[PurpleLashess]

Can I put it in a 13 by 9 inch pan? That's all I have for a rectangle pan.

[CookingWithCarolyn]

@PurpleLashess Yeah you can, yours just may be a little deeper because the pan is shorter. But you should be fine ;)

[tweety23301]

Hi Carolyn! My name is Syreeta and i watched the video you did on Peach Cobbler. I enjoyed it so much that i wanted to make it myself but in a smaller version. I have all the spices,2 9in pie crust pans and a 29oz can of Sliced Peaches in Havey Syrup. So i was wondering how would i make it this way? Any advise is greatlyAppreciated!! Thank You! Keeep Cooking :)

[CookingWithCarolyn]

@tweety23301 Hi, All you have to do is make 1/2 of the recipe. This means you're going cut every ingredient by 1/2 and you should come out with a smaller version. Thanks :)

[Whatsthedagaga3]

I would love to see you on the Food Network. Your recipes are great! God has really laid his hands on you. Always respect the fact that you are blessed and highly favored.

[MsNJohnson]

Can't wait to make this...lol

[CookingWithCarolyn]

@seanviv2 Thanks Dear :)

[seanviv2]

Carolyn I make your recipe all the time..Love love it