Peach Crescent Roll Cobbler

Peach Crescent Roll Cobbler.

Here's what you'll need:
Preheat the oven to 350 degrees.
An 8" X 8" Casserole Dish, sprayed with a Vegetable Cooking Spray.

3/4 tsp Cinnamon, divided.
1/3 C + 1 TBS Granulated Sugar, divided, + extra for Sprinkling.
1/3 C Brown Sugar
6 TBS Butter, cut into TBS. Melt 2 of the TBS and set aside.
16 Frozen Peach Slices from a 10 oz. Bag, thawed.
1 - 8 oz. container of Pillsbury Refrigerated Crescent Rolls.
2 tsp Vanilla

In a Small Mixing Bowl:
1/2 tsp Cinnamon
1/3 C Granulated Sugar
Brown Sugar
Whisk well.

Add:
Butter, by hand to create a Crumble.

Separate the Crescent Rolls.
Put 2 Slices of Peaches on each Roll across the Wide end of the Pastry.

Sprinkle each Slice with about 2 tsp of the Cinnamon Sugar Mixture.
Roll the Pastry from the widest end to the small end.
Place them in the Casserole Dish.
Sprinkle any remaining  Cinnamon Sugar Mixture around the Crescents.

Brush the Top of each Crescent with the Melted Butter.

Mix together:
Remaining 1/4 tsp of Cinnamon and 1 TBS of Granulated Sugar.
Sprinkle the tops of the Crescents.
Bake 30 - 35 minutes.

Remove the dish to a Rack to cool for 5 - 10 minutes.

Serve Warm, garnished with Homemade Whipped Cream:

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

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