Easy Peach Cobbler

1 (12 oz) can peach pie filling
1/2 cup flour
1/4 cup dark brown sugar
4 tablespoons butter
1/2 teaspoon cinnamon
mini loaf pan
1 teaspoon butter

Preheat oven to 350°.
Grease loaf pan including the outer rim with your butter. This will make sure it doesn't stick and gives a great taste.
Fill the pan with your pie filling. I spooned out the fruit because they put way too much of the syrup filling and I want the fruit more than the filling.
In a medium bowl mix flour, brown sugar, cinnamon.
Using a pastry blender cut butter into the sugar and flour mixture. Mix until it turn into little peas.
Place crumble on top of filling. If you have extra you can freeze it for a month.
Place loaf pan on a sheet pan and put it in the oven for 10 to 12 minutes till topping is browned and crispy. I place it on a sheet pan in case it drips.
When it's done set it on a cooling rack for 10 minutes.
Scoop ice-cream on top, get 2-4 spoons and dig in.

P.S.

I would love to meet you on Facebook or on Twitter!