Recipe ingredients
- 3/4 cup sugar
- 3 1/2 Tb cornstarch
- 1/2 tsp ground cinnamon
- 1/4 cup amaretto, optional
- 1/4 cup peach preserves
- 10 large ripe peaches (3 lbs), peeled and sliced
- 1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough
- 1 Tb all-purpose flour, divided
- 1 1/2 Tb sugar
- 1/4 tsp ground cinnamon
- Vanilla ice cream
Recipe method
- Combine first 3 ingredients in a large saucepan. Stir well.
- Stir in amaretto, if desired, and peach preserves.
- Add sliced peaches, and stir gently to coat.
- Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
- Spoon peach mixture into a lightly greased 11x7x1 1/2-inch baking dish.
- Place cookie dough between 2 sheets of plastic wrap on a cookie sheet. Roll to a 10x17-inch rectangle.
- Remove top sheet of plastic wrap and sprinkle dough with 1 1/2 teaspoons of flour. Gently rub flour into dough.
- Repeat procedure on other side of dough. Freeze dough 15 minutes.
- Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel.
- Cut 8 (6 x 1/2-inch) strips of dough.
- Arrange strips in lattice design over peach mixture in dish.
- Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon.
- Sprinkle over cookie dough.
- Bake at 350 degrees F for 30 to 35 minutes or until golden brown.
- Let cobbler cool 15 minutes on a wire rack.
- Spoon into individual serving bowls and top with ice cream.
Other thanksgiving recipes:
Cookies and cream peach cobbler recipe
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