pastry for 2-crust pie (homemade or store bought)
2 (20 oz. ea.) cans sliced peaches, undrained
3/4 cup granulated sugar (or firmly packed brown sugar)
dash of salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. almond extract
2 tbsp. butter, melted
2 tbsp. all-purpose flour
additional sugar for dusting, if desired

Preheat oven to 400°F.

Prepare pastry as directed. Roll out 2/3 of dough onto lightly floured surface. Line 10x6-inch baking dish with pastry.

Mix peaches, sugar, salt, cinnamon, nutmeg, extract and flour until well blended. Pour on top of pastry. Dot with butter. Take remaining dough and cut into 1/2-inch strips. Place across fruit to form lattice. Seal and flute edges. Dust with additional sugar if desired on top of lattice strips.

Bake at 400°F for 35 to 40 minutes or until juices bubble from peaches and crust is golden brown.

Note: I recommend using a Crisco pie crust recipe. The buttery, crisp texture of the crust with this cobbler is phenomenal!

Submitted by: Demiere Lee