Fast facts about this peach cobbler: It’s a pie crust variation on the Dutch Oven dessert with very little mess. We don’t have a genuine Dutch Oven, but a versatile oven-safe stock pot works well in The Cookery’s oven. If you’re not camping out and preparing peach cobbler over an open fire, make this at home. Preheat oven to 400 degrees F and follow me to the dessert buffet.

Easy Peach Cobbler

Two pre-made rolled pie crusts

Six cups sliced peaches (If using fresh peaches, loosen skins by submerging in warm water, then gently peel away skin with a paring knife. If using canned peaches, drain all but 1/2 cup syrup.)

1/2 cup fruit juice or syrup reserved from canned peaches 

Six tablespoons butter, sliced thinly while still chilled

1/2 cup sugar

Two teaspoons ground cinnamon

Mix cinnamon and sugar. Set aside. Lightly butter bottom of stock pot. Place first pie crust on bottom of pot. Cover bottom crust with half of peaches. Pour syrup over bottom layer. Dust layer with 1/3 of sugar/cinnamon mixture. Add second layer of peaches and dust with sugar/cinnamon, reserving final third of sugar mixture for top crust. Place 1/2 of butter slices on this layer. Top with second pie crust. Pierce crust a few times with a fork to add air holes. Place remaining butter slices on top crust. Sprinkle with remaining sugar/cinnamon mixture. Bake 45 minutes.