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Beans and Cornbread Peach Cobbler

3 packages (8 oz. each) crescent rolls or biscuit dough
12 C. peach slices or halves in juice (about four, 1-pound 13 oz. cans)
1 C. sugar
1/2 C. brown sugar
2 t. cinnamon
1 t. nutmeg
4 T. cornstarch
4 T. water

Preheat the oven to 350F. Open one package of crescent roll dough and press into the bottom of a 9-by-13-by-2-inch baking pan or dish, pressing together the perforations. Place in the oven and bake about 12 minutes or until golden brown. Remove from the oven. Leave the oven on.

Meanwhile, in a large pot place the peaches, sugar, brown sugar, cinnamon and nutmeg. Bring to a low boil, then turn off the heat. Mix the cornstarch with the water and stir into the peach mixture until the juice is thickened.

Working in batches and using a measuring cup, remove the peaches from the juice and place in the pan over the bottom crust. Be careful not to scoop too much juice. When all the peaches have been added, pour about 1 cup of juice over the peaches; keep in mind the peaches will release some liquid during baking.

Roll the remaining two packages of dough between sheets of plastic wrap. Place on top of the peach mixture, pressing the dough onto the sides of the pan.

Bake about 30 minutes or until filling is bubbly and crust is golden brown. Remove from oven and let cool slightly before serving.

Makes about 16 servings.
 

    
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