Grandma Gloria's Peach Cobbler Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat; margarine is usually cheaper.

Drain the juice from the first two cans of peaches and pour all the liquid from the last can into a pot.

Add 1.5 cups of sugar to the peaches in the pot.

Add 1 tablespoon of nutmeg and 1 tablespoon of cinnamon to the pot.

Add 1 tablespoon of lemon extract and 1 tablespoon of lemon juice to the pot.

Add 0.5 teaspoon of lemon juice to the pot.

Add 1 stick of butter to the pot and place it on the stove to melt.

Add 2 tablespoons of cornstarch to the mixture in the pot, and if desired, mix with a little water before adding.

If you don't have cornstarch, you can use 2 tablespoons of flour and 1 tablespoon of sugar instead to prevent lumping.

Stir the mixture in the pot and let the peaches soften slightly on the stove.

Prepare a 13 by 5/8 inch baking pan by rolling out 2 boxes of pie crust and placing it in the pan, ensuring it covers the sides.

Use a fork to poke holes in the pie crust to prevent bubbling during baking.

Once the butter has melted, check the sweetness of the mixture and adjust if necessary.

Pour the peach mixture into the prepared pie crust, ensuring the peaches are swimming in the liquid.

Cover the peach mixture with the second pie crust, overlapping if necessary, and seal the edges with a fork.

Make decorative slits in the top crust to allow steam to escape during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens