Ingredients
Method
- Drain the syrup from both cans of peaches and place the peaches in a large saucepan.
- Add the brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice. Stir until the peaches are evenly coated with the sugar and spices.
- Heat the peach mixture over medium heat, stirring occasionally until the sugars dissolve and the peaches begin releasing their juices.
- In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water. Stir until smooth to create a slurry.
- Pour the slurry into the peach mixture and stir until the filling begins to thicken. Remove from heat and set aside.
- Preheat your oven to 375°F (suggested temperature).
- Lightly grease a baking dish and carefully lay one Pillsbury pie crust across the bottom, gently pressing it into place.
- Pour the peach filling evenly over the bottom crust.
- Using the second pie crust, cut the dough into strips and arrange them over the peaches in a lattice (weave) pattern.
- Lightly brush the top crust with beaten egg wash to help create a beautiful golden-brown finish.
- Sprinkle a little cinnamon over the top.
- Place the cobbler in the preheated oven and bake for approximately 45–50 minutes, or until the crust is golden brown and the peach filling is bubbly.
- If the crust begins browning too quickly, loosely cover the top with aluminum foil.
- Allow the peach cobbler to cool for 15–20 minutes before serving. This gives the filling time to set slightly.
- Serve warm and enjoy with a scoop of vanilla ice cream!
Notes
- Drain the peaches: Since we’re using canned peaches, draining the syrup helps prevent the cobbler from becoming overly watery.
- Make a slurry: Mixing the cornstarch with water before adding it to the peaches helps thicken the filling without creating lumps.
