Southern Peach Cobbler with Peach Crown Royal

This simple and easy Southern Peach Cobbler is a great dessert any time of the year.

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Course: Dessert

Cuisine: American

Keyword: dessert, peach cobbler, southern

Prep Time: 20

Cook Time: 1

Servings: people

Preheat oven to 375° F.
In a saucepan on medium heat add frozen peaches and butter.
Add 1 ½ cups of sugar and taste to your liking before adding more.
Once the peaches begin to make a syrup, turn off the heat and add the remaining ingredients - lemon juice, cinnamon, nutmeg, and Crown Royal Peach Whisky. Start with 3 tbsp of whisky, add more to your taste.
Lightly grease a deep 9x13 casserole dish with butter.
Begin to roll out 2 of the pie crusts so that you're placing one on each side of the casserole dish and up the sides.
Using a slotted spoon, add the peaches to the casserole dish.
Once all the peaches have been added, then fill the casserole dish with the remaining syrup - up to 3/4 of the height of the dish. You don't want too much of the juice spilling out into the stove. But you don't want the cobbler to dry out either.
Roll out two pie crusts and cut into strips - long enough to go vertically and horizontally down the casserole dish to make a lattice top.
Lay the strips into lattice/criss-cross pattern on top of the peaches and press the ends into the edge of the casserole dish.
Mix 1 egg and water to make an egg wash. Brush the egg wash on top of the crust, and sprinkle with cinnamon sugar.
In the center of the oven, bake for 40 mins to 1-hour until the crust is golden brown. If the crust browns before the time, cover with aluminum foil.
Let the cobbler rest for about 20 minutes before eating.
Serve with ice cream and caramel syrup! (optional)

Pillsbury Pie Crust Rolls are great time savers
If you don't have cinnamon sugar on hand, you can make this by combining, 1 Tbsp sugar + 1 Tbsp brown sugar + 2 tsp cinnamon.