Find the perfect dessert for summer with our Lattice-Topped Peach Cobbler. Making lattice strips from store-bought crust is a cinch when you follow this super simple Lattice-Topped Peach Cobbler recipe.
What You Need
Original recipe yields 8 servings
8 fresh peaches (2 lb.), peeled, sliced
1/3 cup maple-flavored or pancake syrup
1/4 cup packed brown sugar
2 Tbsp. MINUTE Tapioca
1 Tbsp. lemon juice
1-1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 tsp. cinnamon sugar
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Let's Make It
Heat oven to 375°F.
Toss peaches with next 6 ingredients in large saucepan. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish sprayed with cooking spray.
Unroll pie crust; sprinkle with cinnamon sugar. Cut into 12 strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. Cut remaining dough into shapes with small cookie cutters; arrange on top of crust.
Bake 28 to 30 min. or until filling is hot and bubbly, and crust is golden brown.
Top each serving with a small dollop of thawed COOL WHIP LITE Whipped Topping, or a small scoop of frozen vanilla low-fat yogurt.
How to Peel Fresh Apricots, Nectarines or Peaches
Place whole apricots, nectarines or apricots in boiling water for 30 sec. Remove fruit from water with a slotted spoon and immediately place in a bowl of ice water to stop the cooking process. Remove fruit from the water, then peel with a paring knife.
Prepare using 5 cups frozen sliced peaches.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.