1/4 Cup All-purpose Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
9 Medium Peaches - Peeled, Seed Removed and Thinly Sliced
1/4 Cup Lemon Juice
1 Cup White Sugar
1 Cup Water
1/2 Cup Honey
1 Tsp Vanilla
1 Tsp Lemon Zest
1 Box Pastry Sheets (Phyllo 40 Ct) - Thawed
1 Cup Butter - Melted
1 Tbl Cinnamon
1 Tbl Sugar
Preheat oven to 375 degrees.
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
In another bowl, toss prepared peaches with the lemon juice. Fold in the sugar mixture coating the peaches. Set aside.
Be Careful to keep the pastry sheets from drying out as you work with them. Brush the bottom of a 9x13 baking dish with melted butter. Lay 10 sheets of pastry sheets, brushing each with butter. Spread 1/3 of the peach mixture over the top of the 10th sheet. Layer 10 more sheets brushing with butter in the same manner. Spread another 1/3 of the peach mixture over the pastry sheets.
Repeat the above steps with 10 more sheets, spread the remainder of the peach mixture and layer the final 10 sheets. Use all of the remaining butter on the top sheet, sprinkle with cinnamon and sugar. Cut down the length of the pan, then turn pan and cut three rows crosswise of the pan. Be sure to cut through all layers.
Place in the preheated oven for 35-40 minutes are until golden brown.
While cobbler is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
Remove the cobbler from the oven and pour the syrup over it.
Let sit until cool to slightly warm before serving.
A scoop of vanilla ice cream is great with the cobbler. I like to serve it warm, but it is