Queen Aretha was known for her voice, but maybe she should also be known for her peach cobbler, too. After all, they both brought endless soul to the culture.
Here are all the wet ingredients you’ll need:
10 (8½ oz) cans sliced peaches, drained
2 sticks unsalted butter, divided (1 stick cut into small pieces)
And these are the dry ingredients:
1 cup sugar, another ¼ cup of sugar
½ teaspoon ground cinnamon
⅛ teaspoon grated nutmeg
½ cup plain breadcrumbs
2 store-bought, refrigerated pie doughs
¼ cup all-purpose flour
Canola oil spray
1 pint vanilla ice cream, for serving (optional)
Here are all the directions:
Preheat the oven to 350 degrees F.
In a large saucepan, add peaches, 1 stick of butter, 1 cup of sugar, cinnamon, and nutmeg. Bring to a simmer. Add breadcrumbs and stir.
Using a sprinkle of flour, roll out both pie crusts. One will be used for the top of the cobbler and the other for the bottom.
Spray a 10-inch square pan with canola oil and place one layer of dough into the baking dish. Place a few chips of butter and a dusting of the remaining sugar on the bottom crust.
Pour the peach mixture into the baking dish. Cut the top layer of dough into strips and arrange them on the top of the peaches in a lattice pattern. Top with 3 or 4 butter chips and bake for 25 to 30 minutes or until the crust is brown and the peaches are bubbling.
Serve warm with vanilla ice cream. Most importantly, ENJOY!