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Easy Peach Cobbler with Meyer Lemon & Basil

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Servings: 8 servings
  • Course: Dessert

Nothing says summer like a fresh fruit cobbler with a big scoop of ice cream on the side! The floral, bright flavors of the Meyer lemon and the bold savory notes of basil brings new life to the classic favorite: peach cobbler. Using disposable bakeware makes clean-up a breeze. You’ll have more time to play outside and enjoy the fruits of summer…literally.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

This easy peach cobbler will be gobbled up before you know it! Make it in a non-stick bakeware pan for easy serving and even easier cleanup.


  • 9 medium yellow peaches, peeled and pitted
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Meyer lemon juice*
  • 1 tablespoon Meyer lemon zest*
  • 2 tablespoons minced Italian basil
  • 1 round refrigerated pie crust dough, softened as directed on box
  • 1 egg, beaten


Step 1

DICE peaches into 1/2-inch pieces

Step 2

PREHEAT oven to 400F.

Step 3

COMBINE the peaches, brown sugar, granulated sugar and all-purpose flour together untll the peaches are well-coated

Step 4

ADD lemon juice, lemon zest and basil. Gently stir.

Step 5

SPOON filling into a 9-inch x 13-inch Reynolds® Bakeware Non-Stick Pan

Step 6

ROLL out refrigerated pie crust dough onto a large cutting board. Using a sharp knife or a pastry cutter, cut 1/2-inch to 3/4-inch strips on one round. Place half of the strips 1 1/2 to 2-inches apart. Weave remaining strips over and under the first strips to make a lattice. Stretch the dough slightly for lengthwise strips making any necessary repairs with leftover pastry pieces. Repeat until the cobbler is covered with the lattice pattern.

Step 7

BRUSH beaten egg onto the lattice with a pastry brush.

Step 8

BAKE for 30 to 35 minutes or until the lattice is golden brown.

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