Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

My favorite!

Ingredients Nutrition

  • 2 tablespoons cornstarch
  • 12 cup sugar or 12 cup Splenda Sugar Blend for Baking
  • 12 teaspoon salt
  • 1 cup liquid (I like 1/2 c. peach nectar, 1/4 c. Amaretto, 1/4 c. water)
  • 1 tablespoon butter
  • 6 cups peaches (fresh or frozen, peeled, sliced)
  • 1 pillsbury refrigerated pie crust
  • 2 teaspoons cinnamon sugar

Directions

  1. Allow the pie crust to come to room temperature while preparing peaches.
  2. Spray 8x8 casserole with butter flavored Pam and set aside.
  3. Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking.
  4. Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
  5. Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
  6. Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
  7. Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
  8. Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
  9. I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!