Instructions :
Prepare the Peach Filling:
In a medium-sized mixing bowl, combine the peeled and sliced peaches with a pinch of salt, lemon juice, cinnamon, and sugar. Stir the mixture well to ensure the peaches are evenly coated with the seasonings. Set the bowl aside, stirring occasionally to allow the peaches to release their juices and create a sweet syrup.
Prepare the Crust:
Unroll the Pillsbury pie crust on a flat surface. Place a loaf pan upside down on the crust and cut around the bottom of the pan to create a piece of crust that fits perfectly inside. Reserve any remaining crust for later use.
Rub butter generously on the bottom and sides of the loaf pan to prevent sticking and add flavor. Place the cut-out piece of crust in the bottom of the pan.
Bake the crust in a preheated oven at 350°F (175°C) until it is lightly browned. Once browned, remove the pan from the oven and let the crust cool.
Assemble the Cobbler:
Pour the peach mixture into the pan on top of the baked crust, spreading it out evenly. Dot the peach mixture with small pieces of butter, about a tablespoon in total, to add richness.
Use the reserved pie crust to create a lattice top for the cobbler. Cut the crust into strips and lay them over the peaches in a crisscross pattern. Sprinkle the top with 1 1/2 tablespoons of sugar and 1/4 teaspoon of cinnamon for extra sweetness and flavor.
Bake the Cobbler:
Bake the cobbler in the oven at 350°F (175°C) for about 30 minutes, or until the top is beautifully browned and the filling is bubbling.
Once baked, remove the cobbler from the oven and let it cool slightly before serving.
Serve and Enjoy:
Serve the hot peach cobbler warm, ideally with a scoop of vanilla ice cream on top. The contrast between the hot cobbler and the cold ice cream creates a delightful experience.
