PEACH COBBLER

Alright now this dessert did take a little prep time. I was originally alright with this but something went horribly wrong while it cooked for 4 hours. It came out a soupy mess. It was very tasty, but still soupy. So instead of throwing it away I decided to bake it. Here is where the Girl Scout comes out in me. Quick, I had to have a backup plan so as not to disappoint anyone. Everyone was waiting on dessert. So first I poured out all the juice and put the rest of the dessert into a 9x 13 pan. Then I mixed up some flour and cinnamon sugar and threw it on top followed by some melted butter. Turned the oven on 350 and let it bake another 30 minutes. It turned out pretty good. The dessert was saved! In looking back at the recipe the only thing I can think of is maybe the cornstarch was old and didn't thicken the sauce? Any way I will have to get more cornstarch and give this recipe another try. I think it would've worked really well if the juice had thicken up some. So I’m not going to rule this out as a total flop because it still tasted good. If anyone tries this before I get another chance please drop me a line and let me know how it works for you.

 4 hours in the crock pot

                                      30 minutes in the oven



INGREDIENTS:       

1 box of readymade pie crusts
3 29 oz. cans of sliced peaches
2/3 cups of sugar
2 tbs. of cornstarch
2 tsp. of cinnamon
½ cup of butter melted
Cinnamon sugar to sprinkle on each layer

 

DIRECTIONS:
 Spray the crock pot or put in a liner like I did for easy clean up. Desserts tend to be very messy. Drain the peaches and put the juice in a medium size saucepan. Add the sugar, cinnamon, and cornstarch to the peach juice. Heat until thick and bubbly. Add the peaches, stir and remove from the heat. Add half of the peaches to a 4-5 qt. crock pot. Then I thinly sliced the rolled pie crusts while they were rolled up. Then unravel the pie crust slices and scattered half of it on top of the peaches. Drizzle with half of the melted butter and sprinkle half of the cinnamon sugar on top of the pie crust. Then repeat the sequence for the next layer. Cover and cook on high for 4 hours.