Cookies ‘n Cream Peach Cobbler Recipe

Cookies ‘n Cream Peach Cobbler Recipe

Ingredients:

3/4 c of sugar (white)
3-1/2 Tbsps of cornstarch
1/4 c of amaretto
1/2 tsp of cinnamon (ground)
1/4 c of peach jam (or preserves)
10 pcs of peaches (large, ripe, about 3 lbs); pared then sliced
20 ozs of chilled sugar cookie dough (soft)
1 Tbsp of flour (all-purpose)
1-1/2 Tbsps of sugar (white)
1/4 tsp of cinnamon (ground)
Ice cream (vanilla)

Instructions:

Combine sugar, cornstarch, and cinnamon inside a saucepan; mix well then add the amaretto and the peach jam. Stir thoroughly and add peaches. Stir them gently, allowing the peaches to be coated well.

Cook above moderate heat, while stirring occasionally, till the mixture becomes bubbly and thick. Scoop the mixture onto an 11×7 inch casserole dish that is slightly greased.

Place the dough in between two plastic sheets and roll it to 10×17 inch rectangle. Take off the top plastic sheet and dust over (1-1/2 teaspoons) flour and rub gently.

Do the same on the other side. Place inside the freezer for fifteen mins.

Cut six strips (10×1/2 inch) using the (pastry) wheel and cut eight strips (6×1/2 inch); arrange them making a criss-crossing design above the peach mix. Combine cinnamon and sugar; dust over the top dough.

Place inside the oven and bake for half an hour or more (350 degrees F) till slightly brown. Allow to cool for fifteen mins on the rack. Scoop onto bowls then top it with a scoop of ice cream.

>> Cookies ‘n Cream Peach Cobbler Recipe