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TOH Recipe


  • 3/4 cup sugar
  • 3 Tbs. + 1 tsp. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1/3 cup peach or apricot preserves
  • 1/2 tsp. almond extract
  • 10 large ripe peaches, about 3 lbs., peeled and sliced
  • 1/3 (20 oz. pkg.) refrigerated sliceable sugar cookie dough
  • 1 Tbs. flour, divided
  • 1-1/2 Tbs. sugar
  • 1/4 tsp. ground cinnamon
  • Vanilla ice cream or whipped topping


  • Combine first sugar, cornstarch, and cinnamon in a large saucepan; stir well. Stir in peach or apricot preserves and almond extract. Add sliced peaches, stirring gently to coat. Cook over medium heat, stirring frequently, until
  • mixture is thick and bubbly.
  • Spoon peach mixture into a lightly greased 11x7x2-inch baking dish.
  • Place about 1/3 of the cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to a 10x17-inch rectangle. Remove top sheet of plastic wrap; sprinkle dough with 1-1/2 teaspoons of the flour; gently rub flour into dough. Repeat procedure on other side of dough. Leave dough in pan and freeze for 15 minutes.
  • Cut 6 (10 x 1/2-inch) strips of dough. Cut 8 (6 x 1/2-inch) strips of dough. Arrange strips in lattice design over peach mixture in dish.
  • Combine the 1 1/2 tablespoons sugar with 1/4 teaspoon cinnamon. Sprinkle over cookie dough.
  • Bake at 350 degrees F for 30 to 35 minutes, or until golden brown. Cool cobbler for 15 minutes on a wire rack. Spoon the peach cobbler into individual serving bowls, and top with ice cream or whipped topping.
  • Cooks Notes: Refrigerated sugar cookie dough makes this peach cobbler easy and delicious.

Categories: Cobbler  Dessert  Oven  Sweet 
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