Amaretto Peach Cobbler

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 tablespoons cornstarch
• 1/2 cup sugar or 1/2 cup splenda sugar blend for baking
• 1/2 teaspoon salt
• 1 cup liquid (i like 1/2 c. peach nectar, 1/4 c. amaretto, 1/4 c. water)
• 1 tablespoon butter
• 6 cups peaches (fresh or frozen, peeled, sliced)
• 1 pillsbury refrigerated pie crust
• 2 teaspoons cinnamon sugar

Recipe

• 1 allow the pie crust to come to room temperature while preparing peaches.
• 2 spray 8x8 casserole with butter flavored pam and set aside.
• 3 combine cornstarch, sugar/splenda, salt in a small saucepan. add cold liquid and stir to combine. cook, stirring over medium-high heat until mixture begins to boil. cook 2 more minutes to fully thicken. this will seem very thick, but when poured over peaches, it will thin while cooking.
• 4 remove sauce from heat. add 1 tablespoons butter; stir until melted.
• 5 slice peeled peaches into a large bowl. stir in sauce. pour into casserole.
• 6 unroll pie crust on a piece of cling-wrap. cut into 9 long strips; discard round "ends." create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal.
• 7 sprinkle lattice top with cinnamon/sugar; dot with more butter if you like.
• 8 bake 10 minutes at 400; lower heat and continue baking at 350 for 45 minutes.
• 9 i like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. add bluebell homemade vanilla ice cream and enjoy!