No lie. This is one of my fav desserts. I eat in a cup with vanilla ice cream and a tablespoon, not a teaspoon. Yea…real fatty. One of my friends asked, so I decided to post this easy recipe on the fly. Enjoy!
You will need:
- ¾ – 1 cup Sugar
2 tbspns Cinnamon
A stick of butter fresh out the fridge (Yes, all that butter ☺)
1 teaspoon Nutmeg
1 large can of peaches
1-2 Pie crust, depending on how big your dish is. The fresher the better at room temperature.
Can of buttery biscuits, if you like dumpling peach cobbler.
Also, I prefer cooking mine in a casserole dish or glass dish. It browns and cooks better to me. Anywho…
Empty the can of peaches and all of its juices into the dish. I am guesstimating on the measurements here. I typically measure by looking. I just know that I use plenty of sugar to make sure it is sweet and cinnamon to give it a spice kick. Only a teaspoon of nutmeg, though. Nutmeg is powerful and too much will kill your cobbler. Add them all: sugar, cinnamon, and nutmeg. At this point add the biscuits, if you are using biscuits, by tearing them into 1/3 pieces . Cut up ¾ of the stick of butter into cubes. Mix it all together in the dish. Put into oven without crust for about 15 minutes, so the biscuits can bake and absorb a little bit of the liquid. Pull the dish out and cover the entire top with the pie crust. Cut 4 – 5 slits for ventilation no bigger than an inch. If there are too many slits or they are too big, your crust won’t rise. It will sink in the juice and become doughy. Sprinkle a little bit of sugar and cinnamon on the top. Cut up the rest of the butter into cubes and disperse on top. Throw it back in the oven and cook until crust is golden brown. About another 30 minutes.