Peach Cobbler Supreme

Peach Cobbler Supreme


  • About 8 cups sliced fresh peaches
  • 2 cups granulated sugar
  • 2-4 tablespoons flour
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon almond extract
  • 1/3 cup butter
  • Any pastry for a double-crust pie


  1. Combine first 4 ingredients in a Dutch oven; set aside until syrup forms.
  2. Bring peach mixture to a boil, reduce heat to low, and cook for 10 minutes or until tender.
  3. Remove from heat; add almond extract and butter, stirring until butter melts.
  4. Roll half of pastry to 1/8-inch thickness on lightly floured surface, and cut into an 8-inch square.
  5. Spoon half of peaches into a lightly buttered 8-inch square baking dish; top with pastry square.
  6. Bake at 425 degrees F for 14 minutes or until lightly browned.
  7. Spoon remaining peaches over baked pastry square.
  8. Roll out remaining pastry, and cut into 1-inch strips to arrange in lattice design over peaches.
  9. Continue to bake for 15-18 minutes or until browned.

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