Tanya's Apple & Peach Cobbler

• 2 refrigerated pie crusts
• 1 (21 ounce) can apple pie filling
• 1 (29 ounce) can peaches, drained
• 1 teaspoon vanilla
• 14 teaspoon cinnamon
• 18 teaspoon nutmeg
• 3 tablespoons brown sugar

1. Preheat oven to 350F.
2. Grease a 8x8 or 9x9 pan (I like to use margarine).
3. Lay crust in pan.
4. You may need to cut it and lay it in strips.
5. Make sure it is up the sides as well.
6. In separate bowl, mix remaining ingredients (but not the second crust).
7. Pour in crust.
8. You may have a bit of left over crust.
9. I like to roll them up in balls the size of a dime and put them into the filling.
10. When it cooks it soaks up the juices and is yummy!
11. Top with remaining Crust, again you may need to cut and layer in strips.
12. Bake until crust turns a gold brown.
13. Serve with a scoop of vanilla bean ice cream.

apple pie filling, peaches, vanilla, cinnamon, nutmeg, brown sugar

Taken from www.food.com/recipe/tanyas-apple-peach-cobbler-300146 (may not work)