More Great Recipes: Dessert | Pie | Tart


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8 1/2 c. Texas peaches plus juice
1 1/4 c sugar
1/4 teaspoon of nutmeg
3 tablespoons flour
6 tablespoons real butter
1 1/4 teaspoon vanilla
1/4 teaspoon cinnamon
double crust (I used prepared crusts)
1 T sugar mixed with 1/2 t cinnamon for top crust.

Peel peaches over bowl to retain juice. Slice peaches and combine with sugar, nutmeg,cinnamon and flour. Stir well and set aside. Allow sugar to melt down and peaches to release more juice.

Roll one crust ( or use prepared crust) cut into sections to fit into a 2 qt baking dish. Sections later will allow juice to go under. Peices left , cut into strips.

Bake at 400° both crust and strips until lightly browned.

Place peaches in lg. saucepan and simmer until peaches are tender. 10 to 15 min. Remove from heat and stir in butter (sliced) and vanilla. Stir until butter is melted in.

Pour 1/2 of peaches into baking dish, top with baked strips ,pour in remaining peaches.

Top with second crust, cut into sections, overlapping is fine. Sprinkle with sugar and cinnamon.

Bake at 400° for 15 to 18 min. or until crust is browned and cobbler is bubbly. Let rest 15 to 20 before serving with vanilla ice cream. Store left over in refrigerator. Good cold.

Pairs Well With


Since my husband and I both enjoy a cobbler with a rolled crust and also with the crust in the cobbler I came up with this one several years ago. I became one of our very favorites from the first cobbler. In the winter when fresh peaches are not available, frozen ones will work just fine.


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