Double Crust Peach Cobbler

🧂 Ingredients

• 6 pie crusts
• 12-13 cups fresh peaches

  or 2 16-oz. bags frozen peaches
• 2 1/2 cups granulated sugar

  (see note below)
• 7 heaping tablespoonfuls UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 1 tsp. cinnamon
• 3/4 tsp. nutmeg
• 2 tsp. lemon juice
• 3 tbsp. unsalted butter
• 1/4 cup 2% milk
• 3 tbsp. granulated sugar

Instructions

• 1 Place bottom crust into bottom and up sides of 10x15” glass baking dish.
• 2 Stir peaches with granulated sugar, flour, cinnamon, nutmeg and lemon juice.
• 3 Spread onto crust.
• 4 Dot with the butter.
• 5 Place top crust on top of peaches and flute edges sealing well.
• 6 Make 6 or 8 small slits in the top crust.
• 7 Brush top crust with milk (1/4 cup or so) and then sprinkle with granulated
  sugar (a few tablespoons until well covered).
• 8 Bake at 400° for 10 minutes.
• 9 Reduce heat to 350° and bake for about 1 ½ hours or until peaches are fully
  cooked, syrup thickens and bubbles up thickly through the slits in the top
  crust.
• 10 Good served with ice cream.

Nutrition Info