Zutaten für Lea's Peach Pie Cobbler
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Zubereitung von Lea's Peach Pie Cobbler
- Drain a 29-ounce can of peaches, reserving 1 cup of the syrup.
- In a large saucepan, combine the drained peaches, 1 cup reserved peach syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 cup tapioca.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 1 minute, stirring occasionally.
- Remove from heat and let cool completely.
- Preheat oven to 450°F (232°C). Prepare a 9x13 inch baking pan by lining the bottom with your favorite pie crust.
- Prepare a lattice topping using your favorite pie crust recipe or store-bought crust. (Alternatively, use a crumble topping for a cobbler)
- Pour the cooled peach mixture into the prepared crust-lined pan.
- Dot the peach mixture evenly with 4 tablespoons of butter, cut into small pieces.
- Arrange the lattice topping over the peach filling, crimping the edges to seal.
- In a small bowl, combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle evenly over the lattice topping.
- Bake uncovered in the preheated 450°F (232°C) oven for 10 minutes.
- Reduce oven temperature to 400°F (204°C) and continue baking for 60-70 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
294g
Fat
48g
Carbs
28g
