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.
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
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.
3 Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in a large bowl. Pour half of the mixture in the baking dish. Arrange the 4 pastry strips on top. Pour the remaining half of the peach mixture on top.
4 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 the dish.
5 Bake about 1 hour or until the crust is golden brown. Store covered in refrigerator.