Classic Peach Cobbler

1.Preheat your oven to 375°F (190°C).

2.Coat a 9"x13" baking dish with cooking spray. Place 2 pie crust inside baking dish and stretch sides until evenly covering dish.

3.Pre-bake pie crust in oven for 5 - 7 minutes. Set aside.

4.In a large pot, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and salt. Stir gently until the peaches are evenly coated, and the mixture is well combined. Add butter and mix until melted and well incorporated. Bring mixture to a light boil, then add cornstarch slurry mix. Add gently and stir in until desired thickness. (Tip: only use 1/2 cup of syrup from peaches)

5.Transfer the peach mixture into a 9"x13" baking dish, spreading it out evenly.

6.Unroll the premade pie crust and cut into 1" wide strips. Place strips over the peach mixture (build lattice pattern). Trim any excess crust hanging over the edges of the dish and tuck the edges of the crust inside the rim of the dish.

7.Brush the melted butter over the top of the pie crust to ensure a golden finish.

8.Brush the crust with milk to add moisture and help it brown evenly.

9.Sprinkle the granulated sugar and cinnamon evenly over the crust for a sweet, crunchy topping.

10.Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the peach filling is bubbling.

11.Remove the cobbler from the oven and let it cool for at least 30 minutes before serving. This allows the filling to set slightly.