Easy Peach Cobbler with Meyer Lemon & Basil
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Servings: 8 servings
- Course: Dessert
Nothing says summer like a fresh fruit cobbler with a big scoop of ice cream on the side! The floral, bright flavors of the Meyer lemon and the bold savory notes of basil brings new life to the classic favorite: peach cobbler. Using disposable bakeware makes clean-up a breeze. You’ll have more time to play outside and enjoy the fruits of summer…literally.
- 9 medium yellow peaches, peeled and pitted
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon Meyer lemon juice*
- 1 tablespoon Meyer lemon zest*
- 2 tablespoons minced Italian basil
- 1 round refrigerated pie crust dough, softened as directed on box
- 1 egg, beaten
DICE peaches into 1/2-inch pieces
PREHEAT oven to 400F.
COMBINE the peaches, brown sugar, granulated sugar and all-purpose flour together untll the peaches are well-coated
ADD lemon juice, lemon zest and basil. Gently stir.
SPOON filling into a 9-inch x 13-inch Reynolds® Bakeware Non-Stick Pan
ROLL out refrigerated pie crust dough onto a large cutting board. Using a sharp knife or a pastry cutter, cut 1/2-inch to 3/4-inch strips on one round. Place half of the strips 1 1/2 to 2-inches apart. Weave remaining strips over and under the first strips to make a lattice. Stretch the dough slightly for lengthwise strips making any necessary repairs with leftover pastry pieces. Repeat until the cobbler is covered with the lattice pattern.
BRUSH beaten egg onto the lattice with a pastry brush.
BAKE for 30 to 35 minutes or until the lattice is golden brown.
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