Lattice-Topped Peach Cobbler

• 8 fresh peaches (2 lb.), peeled, sliced
• 1/3 cup maple-flavored or pancake syrup
• 1/4 cup packed brown sugar
• 2 Tbsp. MINUTE Tapioca
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1-1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1 tsp. cinnamon sugar

1. Heat oven to 375F.
2. Toss peaches with next 6 ingredients in large saucepan.
3. Bring to boil on medium heat, stirring occasionally.
4. Pour into 9-inch square baking dish sprayed with cooking spray.
5. Unroll pie crust; sprinkle with cinnamon sugar.
6. Cut into 12 strips.
7. Reserve remaining dough for garnish.
8. Weave strips over filling to make lattice design.
9. Cut remaining dough into shapes with small cookie cutters; arrange on top of crust.
10. Bake 28 to 30 min.
11. or until filling is hot and bubbly, and crust is golden brown.

peaches, maple, brown sugar, tapioca, lemon juice, ground cinnamon, ground nutmeg, ready, cinnamon sugar

Taken from www.kraftrecipes.com/recipes/lattice-topped-peach-cobbler-181495.aspx (may not work)