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Updated: Jul 3, 2020

Easy Peach Cobbler Recipe – 2 Half-Size Pans |Cooking With Carolyn

Copyright © 2010 by Cooking With Carolyn

Revised November 2019

Yield: 2-Half Size Aluminum Pan- 2 inches deep Approx. 7- 8 Servings/Pan


· 3 Rolls of Ready-Made Pie Crusts

· 9 Cups (#10 Can) Canned Sliced Peaches, drained with the juices reserved

· 2 – 2½ Cups Granulated Sugar, it's a personal choice to use 2 or 2-1/2 cups

· 1 Tablespoon Fresh Lemon Juice

· ¾ Teaspoon Ground Cinnamon

· 1/8 Teaspoon Nutmeg

· 1 Stick Butter, melted

· 1½ Teaspoons Vanilla Extract

· 2 Cups Peach Juice

· 3 Tablespoons Cornstarch

· 1 Egg, beaten

· 1 Tablespoon Water

· 1 Tablespoon Raw Sugar

· Sprinkle of Cinnamon


Preheat oven to 375 degrees

Open one of the rolls of pie crusts, cut it into 1 inch squares. Spray a baking sheet with nonstick cooking spray then place the pieces of pie crust on the baking sheet. Place the baking sheet in the oven and cook for 5 to 8 minutes or just until lightly golden brown. Once cooked, set aside to cool.

Place a large colander (strainer) over a large bowl then pour the canned peaches into the colander. Reserve the peach juice. In large stock pot over medium-high to high heat, add the drained peaches, sugar, lemon juice, cinnamon, nutmeg, melted butter, vanilla extract and 1½ cups of peach juice. Stir well until the sugar has dissolved.

Add the cornstarch to the remaining ½ cup of peach juice and whisk vigorously until the cornstarch is dissolved. Add the mixture to the pot of peaches while stirring. Allow the peaches to come up to a boil and stir just to ensure that there are no lumps of cornstarch. The sauce will become slightly thickened.

Turn off the heat. Divide the peaches and juice equally into each half-size aluminum pan. Place half of the cooked crust pieces in each pan. Using a spoon, slightly stir the pieces of crust into the peach filling.

Unroll and place a pie crust dough on top of each pan of peach filling. Cut the excess pie crust and use those pieces to cover any parts of the cobbler that are exposed.

In a small bowl, combine the egg and the water and slightly beat. Brush the top of the cobbler with the egg wash; sprinkle the raw sugar and some additional cinnamon to taste.

Bake at 375 degrees for 40 to 50 minutes or until the crust is golden brown and crisp. Once cooked, allow the cobbler to set for about 10 minutes before serving.


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