Strong summertime and Fredericksburg peaches go hand in hand. This recipe is so simple, but the resulting cobbler is delicious. Serve it with a big scoop of vanilla ice cream sprinkled with cinnamon. Talk about good taste!
Combine peaches, sugar, cinnamon and butter in a medium saucepan. Cook over low heat until peaches are tender (not mushy) and mixture thickens. Pour into a lightly buttered 10x6x2-inch baking dish.
Cut both pie crusts into one inch pastry strips. Arrange half of pastry strips in a lattice design over peaches. Bake at 350°F for 30 minutes. Remove from oven and gently press baked pastry strips into peach mixture. Repeat lattice design over peaches with remaining strips. Return to oven and bake about 35 minutes.
- 4 cups Fresh peaches, sliced
- 1 cup Sugar
- 1/2 cup Butter
- 1/2 teaspoon Cinnamon
2 Pillsbury refrigerated pie crusts
(yes, easy & good)