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.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
This easy peach cobbler will be gobbled up before you know it! Make it in a non-stick bakeware pan for easy serving and even easier cleanup.
Ingredients
- 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
Directions
Step 1
DICE peaches into 1/2-inch pieces
Step 2
PREHEAT oven to 400F.
Step 3
COMBINE the peaches, brown sugar, granulated sugar and all-purpose flour together untll the peaches are well-coated
Step 4
ADD lemon juice, lemon zest and basil. Gently stir.
Step 5
SPOON filling into a 9-inch x 13-inch Reynolds® Bakeware Non-Stick Pan
Step 6
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.
Step 7
BRUSH beaten egg onto the lattice with a pastry brush.
Step 8
BAKE for 30 to 35 minutes or until the lattice is golden brown.
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