Prep: 15 minutes
Total: 1 hour
10 tablespoons unsalted butter
1 pre-made butter piecrust
2 (15-ounce) cans peaches in heavy syrup, drained
2 tablespoons maple syrup
2 tablespoons orange blossom honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (16.3 ounce) container Grand's biscuits
2 tablespoons light brown sugar
1 1/2 tablespoons granulated sugar
vanilla ice cream, for serving
1. Heat the oven to 375°F.
2. Place 4 tablespoons of the butter in the bottom of a 9-inch-by-13-inch casserole dish and top with the pie crust. Break the crust up all over it so it fits–it doesn't need to be perfect at all.
3. Spread the peaches into an even layer over the top and drizzle with the maple syrup and honey. Sprinkle the cinnamon and nutmeg evenly over the top.
4. Break the biscuits over the top of the cobbler and top with knobs of remaining 6 tablespoons of butter. Sprinkle the sugars over the top. Bake for 45 minutes or until golden and bubbly and let cool at least 5 to 10 minutes before serving with vanilla ice cream.