Slow Cooker Peach Cobbler

• Vegetarian

• Produce

  • 3 29 ounce cans Peaches

• Baking & Spices

  • 2 tsp Cinnamon
  • 2 tbsp Cornstarch
  • 2/3 cup Granulated sugar
  • 1 Sugar and cinnamon to sprinkle on each layer

• Bread & Baked Goods

  • 1 box Ready made pillsbury pie crusts, frozen

• Dairy

  • 1/2 cup Butter

Found on ladybehindthecurtain.com

Ingredients

• 1 box ready made Pillsbury pie crusts, frozen
• 3 - 29 ounce cans sliced peaches in heavy syrup
• 2/3 cup granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons cornstarch
• 1/2 cup butter, melted
• additional sugar and cinnamon to sprinkle on each layer

Directions

• Drain the peaches, reserving the juice.
• Place peach juice, 2/3 cup sugar, 2 teaspoons cinnamon and cornstarch in a medium saucepan.
• Whisk together.
• Heat until bubbly.
• Add peaches, stir and set off of heat.
• Break the first roll of frozen dough in half, place in a food processor fitted with the grater attachment.
• Shred one pie crust.
• Add half of the peaches to a 4 to 5 quart slow cooker.
• Top with grated pie crust.
• Sprinkle with sugar and cinnamon.
• Drizzle on half of the melted butter.
• Add remaining peaches.
• Shred the second frozen pie crust and add it to the top of the second layer of peaches.
• Sprinkle with more sugar and cinnamon.
• Drizzle the remaining melted butter.
• Cook on high 4 hours.