LATTICE-TOPPED PEACH COBBLER

Lattice-Topped Peach Cobbler image

Find the perfect dessert for summer with our Lattice-Topped Peach Cobbler. Making lattice strips from store-bought crust is a cinch when you follow this super simple Lattice-Topped Peach Cobbler recipe.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

8 fresh peaches (2 lb.), peeled, sliced
1/3 cup maple-flavored or pancake syrup
1/4 cup packed brown sugar
2 Tbsp. MINUTE Tapioca
1 Tbsp. lemon juice
1-1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 tsp. cinnamon sugar

Steps:

Heat oven to 375°F.
Toss peaches with next 6 ingredients in large saucepan. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish sprayed with cooking spray.
Unroll pie crust; sprinkle with cinnamon sugar. Cut into 12 strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. Cut remaining dough into shapes with small cookie cutters; arrange on top of crust.
Bake 28 to 30 min. or until filling is hot and bubbly, and crust is golden brown.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g