Peach Cobbler | Homemade | Quick & Easy | Dessert | #dessert #food #peaches #cobbler #easyrecipe

We're making homemade peach cobbler; a fan favorite at any time of year. New Year's is the perfect time to make this quick and easy, one dish dessert using canned peaches in heavy syrup. I've included easy instructions from thickening the fruit syrup with cornstarch (slurry) to cutting and laying out your pie crust. KendyK cooks peach cobbler for Christmas. It's good comfort cooking for the soul; seasoned with love. 1 - 29 oz can of peaches in heavy syrup 1- 14.75 oz can of peaches in heavy syrup 3/4 c. sugar 3/4 c. brown sugar (light or dark) 1 teaspoon of cinnamon; add a bit more or less to your liking 1/8 tsp of ground nutmeg 1/4 tsp. vanilla 2 - refrigerated pie crusts (Pillsbury) 1/2 stick of butter, melted Makes 9 x 13" pan of peach cobbler. Preheat oven to 400 degrees. Follow pie crust directions on package for baking. Directions: 1. Drain syrup from small can of peaches into a small saucepan. Make slurry (see below) to thicken this syrup. Reserve peaches in a mixing bowl. 2. Drain and discard syrup from large can of peaches. Reserve peaches in a mixing bowl. 3. Combine sugar with drained peaches; add vanilla, cinnamon, and nutmeg 4. Once thickened, allow fruit syrup to cool (5 minutes) then combine with 1/2 of the melted butter and carefully add to peaches. Spoon the cooled syrup into the peaches, so that you don't break up your peaches. 5. Use 1-1 1/4 pie crusts to cover the bottom and sides of baking dish. 6. Spoon the peaches into your baking dish. 7. Cut remaining pie crust into strips to create lattice design on top. Pinch edges of pie crust. 8. For a golden brown crust, brush all pie crust with remaining butter. Cover with foil and bake for 15 minutes, then uncover, and bake until golden brown. 9. Remove from oven when pie crust is browned. 10. Allow to cool for 30 minutes, then sprinkle sugar on top of cobbler. To thicken fruit syrup make a slurry: Mix (2) two heaping TBSP of cornstarch with two TBSP of water; whisk with a fork to dissolve. Add to drained, canned syrup and heat on medium high heat until the syrup has thickened. It will stick to the back of a spoon when it is thick enough.