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When I was younger peach cobbler used to rock my world. Every family reunion it was on the menu. As soon as I arrived to my grandmother's house and stepped onto the front porch the smell of fresh peach cobbler cooking in the oven warmed my body. Every family member's favorite dish was there-potatoe salad, barbecue, green beans, and on and on. I only cared about the peach cobbler. I could smell the fantasize the taste of sweet golden peach juice running down my throat as they carmelized with the butter, spices, and other ingredients. At the end of night after all of the games and talk the peach cobbler would be on the table. It's filled with sun burned colors from the gold syrup to the orange peaches to the crunchy top crust. The all spice, nutmeg, vanilla extract, and cinammon were co-mingling and bombarding my nose. The butter and peaches form some kind of a relationship that works out well. In one bite you get a flavor of peaches, oranges,sugar, spices, and butter. It's one of the
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First you gather all of your ingredients. Then get your buttered foil pan. Lay two of the pie crusts on the bottom of the pan. Then pour in the can of peach juice. Next, shake both the brown and white sugar over the peaches. Add in the vanilla extract. Next put in the spices to your liking, be careful with the allspice it gives a powerful flavor. Then scatter the butter into the pan. Then pour in the orange juice. Lastly, with your hands mix all of the ingredients together. Place it in the preheated oven on 350 for about 45 minutes. Last, take the dessert out and let it cool for fifteen minutes. The peach cobbler is ready to be served.
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