1 29-ounce can of canned sliced peaches

1 Pillsbury refrigerated pie crust

1 tablespoon of corn starch

1/2 cup brown sugar

1/4 teaspoon vanilla flavoring

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

3 tablespoons softened unsalted butter

powdered sugar for dusting

Combine peaches (including syrup), sugar, corn starch, vanilla flavoring, cinnamin and nutmeg in a 1 quart saucepan. Cook over low heat until thickened. Stir frequently. Butter the bottom of a 9 inch x 13 inch baking pan. Pour the peach mixture into the pan. Spread softened butter over the top of the pie crust. Press and stretch the crust over the filling. Poke holes into the crust with the tines of a fork. Bake the cobbler in a 375 degree oven for 25 minutes, or until the crust is golden brown and filling is bubbly. Lightly dust the cobbler with powdered sugar. Serve with vanilla ice cream, fresh whipped cream and plenty of ice cold milk. Enjoy!