Sunday, August 7, 2016

Peach Cobbler


Wanted to get up one of my favorite recipe's of all time! Peach Cobbler!!! If you guys follow me on SnapChat ( @ashleyleggs) you can watch me make these recipes step by step. There are so many variations of Peach Cobbler, and I kind of just put all of the recipe's I knew together in one. Cobbler goes great served warm with vanilla ice cream, and don't be stingy on the ice cream! To try my favorite Peach Cobbler recipe, please keep reading!


Ingredients:

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





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.


Recipe from GDS Seasonings.com 



Ughh! Just looking at these pictures makes me want to go bake another one! I fell in love with this recipe, and hope that you do the same. Cobbler goes great as a dessert after Sunday dinner, and is 100% sure to satisfy your friends, family, and guest. 

Cobble On!

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