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2 large cans peaches in heavy syrup
1/2 cup each brown sugar and regular sugar (you will also need additional sugar for top crust of cobbler)
1 stick of butter or margarine plus 1/2 stick softened for the top of cobbler crust.
1 teaspoon ground cinnamon
1 teaspoon nutmeg

2 cans Pillsbury Crescent Rounds
Open first can of Rounds and unroll each one to form a breadstick - line bottom of non-stick baking pan with rounds touching on sides. Bake at 400
until golden brown.

Meanwhile, prepare your filling and bring to a slow boil, stirring constantly until bubbly and thickened. You may use 1 tablespoon of cornstarch and
1/2 cup of boiling water whisked together to remove lumps and pour into cobbler filling if it is not thick enough.

Open second can of Rounds and straighten. Place on top of filling - sides touching (will cover the entire top of the cobbler). Melt 1/2 stick of
butter and brush the top of Rounds, sprinkle with sugar.

Bake at 400 until Rounds are golden brown. Remove from oven. May be served warm or cold.

Note: You may use fruit of your choice.