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(Heat over to 375*)
Drain juice in separate bowl of 2 cans of peaches - place just the peaches in large pot.
Now add the other 2 cans of peaches w/juice in the pot.
Cut the butter and add the peaches.
Cook over medium heat till butter melts good.
Now add sugar, spices & vanilla allowing peaches to come to a boil - Stir often-
Once boiling, remove 6-8 T juice into a separate bowl - whisk in the flour. Mix well. Quickly stir this into the pot of peaches, watch for lumps.
Cook this mixture on low another 25-35 minutes, allow to cool (will continue to thicken) spoon out the peaches then add desired amount.
ASSEMBLE THE COBBLER
Use pie crust to line pie dish
Sprinkle w/brown sugar/cinnamon to garnish
With slotted spoon dip out just the peaches
and pour onto the bottom pie crust
Pour whatever amount of juice onto the peaches you desire (save the rest of the juice in the case you want to add the better) use at least ⅔’s of the juice.
Weave the pie crust strips on wax paper then transfer them to the top of the cobbler.
Wash w/egg wash
Crumble with sugar and cinnamon garnish on top.