Pineapple Rum Peach Cobbler

12:54 PM

Peach Filling

  • 2 (26 oz cans) sliced peaches
  • 3/4 cup of sugar
  • 6 tablespoons of butter
  • 1  teaspoon of cinnamon (as much as you need)
  • 1 teaspoon of nutmeg (As much as you need)
  • A splash pineapple rum  
  • Sugar Topping
  • 1 Tablespoon of sugar
  • 1-2 teaspoons of cinnamon 
Preheat oven 375F
  • Pour 1 can of undrained peaches into a saucepan. Drain the other can and pour the peaches in. We only need one can of juice.
  • Add in butter, lemon juice, cinnamon, nutmeg and sugar.
  • Stir and heat over medium low heat just until sugar it dissolved and the liquid is syrupy. Set aside.
  • Sprinkle on some sugar mixture if desired and press it into the crust.
  • Spoon the peaches on top of the bottom crust. Pour 1/2 c of the peach juice over the peaches. (I added some pineapple rum)
  • Place the 2nd pie crust on top of the bottom and press the ends into the pie crust rim.
  • Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture I added some nutmeg.
  • Bake for 35-45 minutes or until golden.

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