Tommie's Easy Peach Cobbler

This peach cobbler recipe is for my boy Tommie. He needs a quick, easy recipe for a beginning cook. So, here it is. Ignore the notes, those are for him. LOL

Preheat oven to 375 degrees.

Pie crust:

Since you're not baking a crust from scratch you can either: A)buy 2 refrigerated pie crusts (should be 2/pack) and use them, OR B)Use pillsbury biscuit dough in the can.

Pre-bake bottom pie crust (if using) for 10 minutes. If not using bottom crust, move on to filling.

Sidenote: Some people dont use a bottom crust on their cobbler. But the crust is my favorite part, so I like having top and bottom crust.

Filling:
Peaches, duh (fresh are best when ripe, but frozen/canned work as well) - 1 large can for a smaller batch of cobbler. Or 1 small package of frozen peaches.
1/4 cup white sugar (1/3 if you like your cobbler super sweet)
1/4 cup brown sugar (1/3 for super sweet cobbler)
1/8 tsp nutmeg (or a small pinch if you dont have a measuring spoon)
1/4 tsp cinnamon (a larger pinch)
1/4 cup water
1 tsp lemon juice
2 tsp cornstarch (to thicken filling)
1 tsp vanilla flavoring (optional, but I like a little vanilla flavoring in my cobbler)

Mix ingredients in a saucepan and simmer until sugar melts down. If using canned peaches, be sure not to overcook peaches or they will become mushy. Pour this mixture into pie crust.

Either slice the top crust into strips and create a  lattice (criss-cross) pattern over the mixture, or if using biscuits, arrange biscuits over the peach mixture, stretching to cover well if needed. Drizzle with crust sprinkle.

Crust sprinkle:
Melt 2 tbsp butter. Mix w/3 tbsp white sugar and 1 tsp cinnamon.

Bake in oven for 35 minutes or until golden brown.

Note: If baking cobbler in the pie tin, check pie after 25-30 minutes to avoid overcooking. If cooking in glass pan, check between 30-35 minutes.

Voila! Easy cobbler. Thank me later Tommie. :)