Directions: |
Directions:Pre-heat Oven to 400º. Take can of Butter Spray and spray your baking dish liberally, to ensure that the entire dish is covered with the spray. Take one box of the refrigerated pie shells, and lay them at the bottom of the baking dish, flat. Spray the pie shells with more of the butter spray. Place in oven and let crust cook for about 6 minutes. If you forget this step, your bottom layer of crust will not cook properly and will be extremely doughy. Once crust has stiffened slightly, remove from oven. Open both cans of peaches, and drain ONE (1) can. VERY IMPORTANT STEP. Pour both the undrained and drained can of peaches into the baking dish. Next, take both sugars, cinnamon, nutmeg, and vanilla. Add to peach mixture and gently stir. Take both stick of butter and cut them into chunks (1 inch chunks are fine) and assemble throughout baking dish. Then, in a separate bowl, whisk together whipping cream and cornstarch until smooth. Add to Cobbler mixture. Take the last box of dough and lay on top of cobbler mixture. (You can make any "dough design" that you'd like. Lol. I just keep it simple!) Cut small slits throughout top dough layer, to ensure cobbler mixture is absorbed into top dough layer. Place in oven. Let Cook for 45 Minutes.
While Cobbler is baking, lets prepare the caramel sauce. Take your half stick of butter and melt on low in a small sauce pan. Add can of Dulche de Leche and whisk together until smooth. Keep on low.
Once Cobbler has reached the 45 minute mark, remove cobbler from oven, and brush caramel sauce on top. (I use it liberally!! It's gooooood!!) Place cobbler back in over and cook for 10-15 more minutes....and VIOLA!! Let your amazingly, delicious cobbler cool and serve with whipped cream or vanilla ice cream!!
Double Crusted Caramel Peach Cobbler |
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