This peach cobbler recipe by Aretha Franklin looked too good not to try. And since I had a giant jar of freshly canned peaches hanging out in the pantry, it was meant to be. Definitely saving this recipe to make again (and again and again).
Peach Cobbler
Original here, below with my modifications
- 1 (30ish oz) jar sliced peaches, drained
- 1/2 stick unsalted butter
- 1/4 c sugar, plus extra for dusting
- 1/4 t ground cinnamon
- Dusting grated nutmeg
- 1/4 cup plain bread crumbs
- 1 pie crust. (Use my recipe)
- 1/8 c all-purpose flour
Preheat the oven to 350F. In a large saucepan, add peaches, butter, sugar, cinnamon and nutmeg. Bring to a simmer. Add bread crumbs and stir. Roll out pie crust. Place layer of dough in small baking dish. Dust crust with sugar. Pour half the peach mixture into the baking dish. Add thin strips of crust, top with remaining peach mixture. Cut the top layer of dough into strips and arrange them on the top of the peaches. Bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling.
