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Peach Cobbler 46

Peach Cobbler 46 is built on Sugar, Fresh Lemon Juice, Ground Cinnamon Plus, and Butter Chilled Cut Into Small. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2 tsp
• 1/2 tsp
• 4 tbsp

Method (preview)

1. 1

   Preheat the oven to 375 Lightly butter a round baking dish, like a casserole dish.

2. 2

   In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon.

3. 3

   Fold in the butter.

4. 4

   Spoon half of the peach mixture into the prepared dish.

5. 5

   Place a piece of rolled out pie crust on top of peaches, top with remaining peaches.

6. 6

   Place last piece of pie crust on top.

7. 7

   Crimp edges of top crust.

8. 8

   Cut a few slits in top, place on a pan to catch any drips.

9. 9

   Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes.

10. 10

    Sprinkle the top of the dough with cinnamon.

11. 11

    Serve hot, warm, or at room temperature.