Sunday, August 12, 2007

Peach Cobbler

3 lbs. (about 7) medium fresh or frozen peaches, peeled, pitted, and cut into 1/4 " slices
2 T. cornstarch
1 c. sugar
1/4 c. light brown sugar
2 t. fresh lemon juice
1 t. pure vanilla extract
1/2 t. pure lemon extract
1/2 t. cinnamon, plus a little more for the top of the crust
1/2 t. nutmeg (or a little more according to your taste)
4 T. butter, chilled, cut into small pieces
1 box refrigerated pie crusts

Rinse peaches, peel and slice.

Mix lemon juice, vanilla extract and lemon extract in a small bowl or glass measuring cup.

Mix dry ingredients in a medium bowl.

Place peeled and chopped peaches in a large bowl and toss with first the juice mixture, and then the dry ingredients.

Fold in butter. Let stand for a few minutes to let the flavors seep into the peaches.

Spoon half the peach mixture into a lightly buttered rectangular baking dish or cake pan.

On a lightly floured work surface, roll out one of the crusts so that it is more or less rectangular.

Place the crust over the peaches in the cake pan. Top with the remaining peaches. Roll out the other crust into a rectangle and place over the second layer of peaches, trimming where necessary. Cut a few slits into the top of the dough. Place the dish on a baking sheet to catch any drips.

Bake at 350 degrees for 40 minutes or until the fruit juices are bubbling and the top is golden brown. Sprinkle the top of the dough with cinnamon. Serve hot, warm or at room temperature.

Notes: You can the juice from a can of peaches if you like it juicier. This is a really easy and tasty dessert. The one bad thing is that it takes for ever to peel and pit the peaches. Plus, I wasn't sure if you're supposed to cut out the red core part that surrounds the pit, so I did just in case and that really added to the time thing. But, it's totally worth it. This stuff is SO YUM.

Source: Micki in my office.

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