Let’s talk Peach Cobbler

It was three years ago when my BFF and I made peach cobbler together. It wasn't perfect and since that day I have been trying over and over to perfect the recipe. For me a cobbler should have lots of flaky crust and the star should be the actual fruit. Cobbler shouldn't be overly sweet and you should be able to taste cinnamon in every bite. I dislike cobblers that are too juicy and bitter.

I love creating this dessert because I can make playful designs with the crust (see picture) and it satisfies my butter/sugar cravings. The recipe below is not made with fresh peaches or home made pie crusts but it is still amazing!

3-4 Cans of canned sliced Peaches (smaller cans) or two large cans.

1 package of Pillsbury pie crust (comes with two rolls)

1-cups of white sugar

Cinnamon

Unsalted butter

1 tablespoon of pure vanilla extract

1 Tablespoon of flour

Pre heat oven to 375

Step 1

Mix peaches in a bowl with sugar and cinnamon, vanilla and flour, add more cinnamon and sugar “To taste” / For less of a soupy cobbler only add the juice from two of the cans.

Sit the bowl of peaches in the fridge until you are ready to add them into the pan.

Open the package of pie crust. Flatten out the crust with a roller or with your hands, do not make too flat otherwise your crust will be too thin. Cut the crust diagonally about an inch each. You will have smaller pieces towards the ends.

Soften one stick of butter in the microwave.

In a medium size baking pan, butter the pan make sure that you butter the edges and the bottom (you do not have to use all the butter) Pick your longest strip and line it on the bottom of the pan, continue this process until the pan is covered in pie crust. You can criss cross the strips if you like; there will be spaces in between the strips.

Add the peach mixture to the pan. Sprinkle with a touch of cinnamon.

Open the second package of pie crust, flatten out and cut the strips. Cover the peaches with the pie crust strips, you can criss cross or keep them straight. Use all of the pie crust; extra pieces can go on the sides.

Use your hands or a cooking brush and brush the remaining butter over the top of the pie crust. Sprinkle with a little more cinnamon/sugar.

Place in the oven uncovered for 25 minutes or until the crust has browned. 

Let me know how it turns out!