Triple Crust Peach Cobbler




Triple-Crust Peach Cobbler
A cobbler with not one, not two, but three flaky crusts? Yes, please. And there’s no slicing or peeling required, as this recipe calls for sliced canned peaches. Go a la mode with vanilla or sassy cinnamon ice cream.

You’ll Need

  • 3 packages (11 ounces each) Betty Crocker™ pie crust mix
  • 1 cup of cold water
  • 1 1/2 cups sugar
  • 3/4 cup butter or margarine, melted
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 2 teaspoons lemon extract
  • 2 cans (29 ounces each) sliced peaches in syrup, undrained

Instructions

1 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 a rectangle, 11×8 inches. Cut into 4 strips, 11×2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.
2 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 an ungreased rectangular baking dish, 13x9x2 inches. Place in a dish; set aside.

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