Amaretto Peach Cobbler

READY IN: 1hr 15mins


  • 2
    tablespoons cornstarch
  • 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


  • Allow the pie crust to come to room temperature while preparing peaches.
  • Spray 8x8 casserole with butter flavored Pam and set aside.
  • 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.
  • Remove sauce from heat. Add 1 tablespoons butter; stir until melted.
  • Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole.
  • 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.
  • Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
  • Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes.
  • 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!