Delicious Peach Cobbler

Happy New Year! It was a short 2016, so the first day of the New Year it seems appropriate to post dessert first. This recipe, which I didn’t give the proper credit to when I first posted it on my Facebook page yesterday, was the inspiration of my sister, Margaret Ann.

Margaret Ann is a wonderful cook. Period. She owns a small farm in Tennessee and takes her cooking seriously. No matter what she cooks it will be better than what I cook. Her perloo’s are out of this world, and her cornbread dressing is to die for. So, when she gave me a recipe for peaches in crescent rolls, I had no doubt about the goodness. BUT, my sister used a lemon-lime soda drink and yesterday when I decided to make this dessert, I didn’t have any soft drinks other than Coca-Cola. Therefore, the only alternative was the juice from the peaches. I just wish I’d thought to do what my friend, Ellen Thompson does to her peach pies and cobblers. She adds a drop or two of almond extract and that would have taken this dish to another level, and I will do that next time. Just so I don’t forget, and so you can try it too, I’ve added it to the recipe below!

Pre-heat the oven to 350 degrees. Spray a 9-inch pie plate with non-stick cooking spray.

Ingredients:

1 (8-ounce) package crescent rolls (I’ll bet you could use puff pastry too)

1 (15.25 ounce) can peach halves

1/4 teaspoon almond extract

Cinnamon

Natural sugar

Remove crescent roll dough from package and section into triangles. Drain the can of peaches, saving all the juice. Cut each peach half in half. Place a peach section on the large end of the triangle and roll up just like you were rolling a crescent roll.  Place in the pie plate, and continue until all rolls are used. If you have any peach sections left over, add them to the plate between the rolls. Mix the peach juice with 1/4 teaspoon almond extract. Pour the juice over the rolls. Sprinkle rolls with cinnamon and sugar. Bake for 20-25 minutes or until rolls are brown on top. Serve with heavy cream.

The juice from the peaches, along with cinnamon and natural sugar were the perfect sweetness. I enjoyed it very much, and ate it in the tradition of our grandfather, J.M. Rogers, who ate his cobblers, pies and fruit with a couple of spoons of heavy cream.