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When two crusts in a cobbler just aren’t enough, try this recipe. You’ll find three flaky layers separated by sweet, juicy peaches.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
20min
Total Time
1hr38min
Servings
12servings
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Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.
Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.
Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.
Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.
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Heat oven to 375ºF. Bake crust cut into 4 strips 23 minutes. Decrease butter to 1/2 cup; drain peaches and use 1 1/2 cups of the syrup.
Top warm cobbler with cinnamon or vanilla ice cream.
*Percent Daily Values are based on a 2,000 calorie diet.
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