Crusty Peach Cobbler
Source of Recipe
from an unnamed cookingdaily newsletter reader
List of Ingredients
Crusty Peach Cobbler
8 cups sliced peaches
2 cups sugar
1/4-cup flour
1/2-teaspoon nutmeg
1-teaspoon vanilla
1/3-cup butter
1 package refrigerated piecrust
Vanilla ice cream
Combine first four ingredients in a Dutch oven; set aside until syrup
forms.
Bring mixture to a boil; reduce heat to low and cook for 10 minutes or
until tender.
Remove from heat; add vanilla and butter, stirring until butter melts.
Spoon 1/2 of peaches into a lightly buttered 2-quart deep-dish
casserole.
Roll 1/2 of pastry to 1/8-inch thickness on a lightly floured surface;
cut pastry to fit top of dish.
Place pastry on top of the fruit.
Bake at 475 degrees for 12 minutes or until lightly browned. Spoon
remaining peaches over baked pastry.
Roll remaining pastry to 1/8-inch thickness and cut into 1-inch
strips; arrange in a lattice design over peaches.
Bake an additional 15-17 minutes or until browned. Spoon into serving
bowls; top each with a scoop of ice cream.
Yield: 8 servingsRecipe
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