Peach Cobbler

This year, I discovered that I can make peach cobbler, and so did a lot of people at my school.  Back in October, for Boss' Day, I found out that my principal loves peach cobbler.  So I asked someone what type of crust or topping she likes.  You know, there's the biscuit-type topping and then there's CRUST.  Well, she prefers crust.  So that's the kind I made.  And for days and weeks afterward, when people saw me in the hallway, they would say things like, "Oh, you made that cobbler!"  So I made it again for my principal's surprise birthday lunch at school.  The interesting thing to me about bringing cobbler to school is that by the time I get to serve myself some - like 15 minutes after everyone starts serving their food - there is NO crust left on top of the cobbler!  These people really like their crust.

This cobbler is so easy to make, it's almost embarrassing.  I buy canned peach pie filling, to which I add Apple Pie Spice because it has cinnamon, nutmeg, and allspice.  I buy pie crust in a box that you add water to.  I roll it out and cut it into strips.  I bake the cobbler. That's pretty much all there is to it!

The first time I used about 4 one lb. cans of peach pie filling.  This time I used 8 cans. Next time, I'll try 6.

I use two boxes of pie crust mix.  Each one says it makes two crusts, but that would be two wimpy round pie crusts.  This is one long rectangular cobbler.  I dump the contents of both boxes in a bowl and add the water according to package directions.  I stir until it combines in the bowl, then separate it into two balls and place them on a floured surface. I roll it out and place a section of crust to fit in the bottom of my greased casserole dish. Then I take the peach pie filling, to which I added two teaspoons of Apple Pie Spice, and pour that mixture over the bottom crust.  Next comes the only almost hard part.  I roll out more crust, from the other ball, and cut into strips which fit the width of my casserole.  I lay them across the pan.  Then I cut strips that fit the length of my casserole, and I make a lattice pattern, or weave the strips.  It's not as tricky as it sounds.  Over, under, over, under.  Then I add little pats of butter to the top of the crust, about one half stick of butter. I place the casserole dish on a cookie sheet to catch any drips, and then I bake it at 400° for about 45 minutes, until the top is starting to turn golden brown and the filling is bubbly.

BEFORE

AFTER

(Added May 12, 2013)  Today I made a smaller version of my peach cobbler for my Mom for Mother's Day.  Instead of making it in a large rectangular pan, I used a square glass pan.  So I tried something different with the crust.  I used a refrigerated pie crust instead of making it.  I just unrolled it and cut the strips first, then rolled the remaining dough and fitted that section to the bottom of the pan.  Then I poured 3 cans of peach pie filling into a large bowl and added a couple cans of peach slices, drained (no sugar added).  The extra peaches were probably overkill, but oh well.  I stirred in 2 teaspoons of Apple Pie Spice, and then poured the mixture over the bottom crust.  Then I just latticed the crust strips and placed it in a 400° oven.  I forgot to place it on a cookie sheet, so I set off the smoke detector and had to place a cookie sheet on the rack below it and wait for the alarm to stop ringing.  I won't see my cats for a while - they are probably under my bed.  I baked it for 30 minutes, took it out, turned the oven off, waited for it to cool somewhat, put on my long oven mitt, reached in with a towel and wiped off the bottom of the oven, turned the oven back on, put the pan on a better cookie sheet, and put it back in the oven.  I baked it for another 15 minutes, until the crust was golden brown and, hopefully, done, so a total of 45 minutes in all.

Just FYI, I like the crust I have to add water to much better than the crust that's already made and rolled.  The flavor and texture are better.  Now I know.

This is what the finished product looked like: