Saturday, August 2, 2008

Peach Cobbler.... or Crisp?

So I bought store made pie crusts, waiting to make this dinner, but every time I've gone to make it, we've been missing a key ingredient. So this morning I decided to improvse a Peach Cobbler... or Crisp. I'm not sure the difference. Actually I think it's both.

To the right are the ingredients I played with:

1 Store Bought Pie Crust
1 Can Sliced Peaches
1 Cup Sugar
1 Cup Flour
1 tsp Nutmeg & Cinnamon

Directions: Take the pie crust out of the freezer to thaw for 10 minutes (or however long the direction say on the back of the package).

In a medium Mixing bowl, combine Sugar, Flour, Nutmeg & Cinnamon (Looking back, I would have cut the cup of sugar and tried half brown sugar and half white sugar... just to see). Cut in about 1/3 cup butter. You want it to look coarse, it's suppose to be a crust.

Drain the peaches and dump them into the pie shell, spreading them out on one layer... then add the crisp mix ontop.

See? Easy right? Put in a 375 Oven for about 30 minutes....

Cooking away....

Overall: Sadly, the crisp wasn't crispy enough. I think I put too much butter in. Also, I would have seasoned the peaches themselves then they were drained with some cinnamon and nutmeg, maybe some vanilla. I really wanted to make a spiced peach cobbler/crisp, but I was too impatient to search for the spice that did that! It tastes alright, nothing spectacular.


Surzlala said...

You could have tried putting foil around the edges of the crisp/pie. It would have prevented those from browning so quickly, so you could have put it in the oven longer so the crumbles would have browned and crisped a bit more.

Or maybe you did that? If that's the case, then I am really not sure.

You can never have enough butter ;D

Alyse said...

I've never worked with premade pie crusts, but thats a really good idea. I'll have to try next time.