Servings: 8Prep: 15 minutesTotal: 1 hourIngredients10 tablespoons unsalted butter1 pre-made butter piecrust2 (15-ounce) cans peaches in heavy syrup, drained2 tablespoons maple syrup2 tablespoons orange blossom honey1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 (16.3 ounce) container Grand's biscuits2 tablespoons light brown sugar1 1/2 tablespoons granulated sugarvanilla ice cream, for servingDirections1. Heat the oven to 375°F.2. Place 4 tablespoons of the butter in the bottom of a 9-inch-by-13-inch casserole dish and top with the pie crust. Break the crust up all over it so it fits–it doesn't need to be perfect at all.3. Spread the peaches into an even layer over the top and drizzle with the maple syrup and honey. Sprinkle the cinnamon and nutmeg evenly over the top.4. Break the biscuits over the top of the cobbler and top with knobs of remaining 6 tablespoons of butter. Sprinkle the sugars over the top. Bake for 45 minutes or until golden and bubbly and let cool at least 5 to 10 minutes before serving with vanilla ice cream.
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