Semi-homemade Peach Cobbler

With all the cooler weather we’ve been getting I’ve been really nesting around the house and anxious for Fall plus, we’ve been up to quite a bit at Creekwoodhill (which I’ll share in another blog post later on) so I started to do a little baking. I’m no Martha Stewart by any means, but one of the grandkids was over the past weekend and I thought it might be fun to start baking together. I looked around the pantry to see what ingredients were on hand and I almost had enough for a peach cobbler (when I say almost, I’ll tell you in a bit what I mean).

First, we rolled out our bottom pie crust and I used a ready made pie crust out of the refrigerator section in the grocery store , I thought this part would be fun for her to do since it’s sort of like rolling out Playdoh (and what child doesn’t know how to do that, right?)


Next, we combined all the ingredients on the stove (don’t worry, I’ll share the recipe below)


Once all the ingredients were simmering, we poured them into a 9×13 baking dish on top of the first pie crust.

Now,it was time to roll out the top layer pie crust, but wait, I had no more flour, well certainly not enough to roll the pie crust out on…shoot. What to do…I looked around my pantry and hmmm…what about sugar? I mean, it was already an ingredient anyway, right? So we rolled that last pie crust on very little flour and mainly sugar and crossed our fingers it would be ok. I love a lattice top so I let her have a go at it so she could truly say she made it! So one by one she cut the crust into strips and gently laid them on top of her filling. Lastly we popped it in the oven and when it was done, voila!


So how did that top layer turn out after being rolled out on the sugar? Fantastic ya’ll! It made the crust crispy and a little caramelized as well as sweet and buttery!


Here’s our recipe:


2 large cans of sliced peaches (drained)

2 sticks unsalted butter, cut 1 stick into small pieces (set aside)

1 cup of white sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

2 refrigerated pie doughs (I used Pappy’s pie crust dough and used all 4)


Preheat your oven to 350 degrees F

In a large saucepan; add your peaches, 1 stick of butter, sugar, cinnamon and nutmeg and bring it to a simmer. (I also added just a little bit of flour -maybe a tablespoon to help thicken).

Grease a 9×13 cake pan and lay your first pie crust down on the bottom of the pan. Next, pour all your ingredients from your saucepan on top of the pie crust into the baking dish. Using your other pie crust, roll it out onto a mixture of flour and sugar and then cut into strips and arrange them on top of the peaches in a lattice pattern. Taking the butter that was set aside cut up into pieces, scatter them around on top of your lattice top.

Bake for about 30 minutes or until the crust is golden brown and the peaches are bubbling.

I like to serve mine with vanilla ice cream or homemade whipped cream.





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