1 box(es) (15-ounce) refrigerated pie crusts, softened as directed
1 bag(s) (16-ounce) frozen peaches, thawed, drained and chopped
1/2 cup(s) water
1/2 cup(s) sugar
1 tablespoon(s) sugar
1 tablespoon(s) flour
1/4 teaspoon(s) ground cinnamon
2 tablespoon(s) cold unsalted butter, cut into pieces
Preheat oven to 400 degrees F. Unfold the pie crusts onto a lightly floured surface. Cut four 4 1/2-inch circles out of each crust with a sharp paring knife. Cut the remaining dough scraps into 24 to 32 strips, each about 1/4-inch wide and 2 inches long. Press the pastry rounds into 8 ungreased cupcake cups (it's fine for the dough to stick up around the edges); set pan aside. Cook the peaches and water in a saucepan over medium heat, stirring occasionally, until liquid boils. Reduce heat to low and simmer, stirring, 5 to 7 minutes, or until softened; drain. Combine 1/2 cup sugar, the flour and the cinnamon in a bowl; add to peaches and stir. Spoon 1/4 cup of the peaches into each pastry-lined cup; crisscross 3 or 4 strips of dough over top. Fold the edges of the dough inward. Scatter the butter evenly over cobblers and sprinkle with remaining 1 tablespoon sugar. Bake 12 to 18 minutes, or until the crust is golden and the filling is bubbly. Cool in pan on a rack for 5 minutes. Run a knife around the edges and then remove the cobblers from the pan.
1 bag(s) (16-ounce) frozen peaches, thawed, drained and chopped
1/2 cup(s) water
1/2 cup(s) sugar
1 tablespoon(s) sugar
1 tablespoon(s) flour
1/4 teaspoon(s) ground cinnamon
2 tablespoon(s) cold unsalted butter, cut into pieces
Preheat oven to 400 degrees F. Unfold the pie crusts onto a lightly floured surface. Cut four 4 1/2-inch circles out of each crust with a sharp paring knife. Cut the remaining dough scraps into 24 to 32 strips, each about 1/4-inch wide and 2 inches long. Press the pastry rounds into 8 ungreased cupcake cups (it's fine for the dough to stick up around the edges); set pan aside. Cook the peaches and water in a saucepan over medium heat, stirring occasionally, until liquid boils. Reduce heat to low and simmer, stirring, 5 to 7 minutes, or until softened; drain. Combine 1/2 cup sugar, the flour and the cinnamon in a bowl; add to peaches and stir. Spoon 1/4 cup of the peaches into each pastry-lined cup; crisscross 3 or 4 strips of dough over top. Fold the edges of the dough inward. Scatter the butter evenly over cobblers and sprinkle with remaining 1 tablespoon sugar. Bake 12 to 18 minutes, or until the crust is golden and the filling is bubbly. Cool in pan on a rack for 5 minutes. Run a knife around the edges and then remove the cobblers from the pan.
