Ingredients:
6 large peaches, cubed, about 1/2" thick
1 cup raisins
1 cup pecans, halved
1 stick of butter, divided
1/2 cup pure vanilla
1/2 cup brown sugar
1 TBS. granulated sugar
2 tsp. ground nutmeg, divided
1 tsp. ground cinnamon, divided
1 pre-made, uncooked pie crust
1 deep dish disposable square pan about (6 x 6)
Vanilla ice cream

Directions:
In a large skillet over medium heat, melt 1/2 stick of butter. Add peaches, raisins, and pecans and cook for 3 minutes, stirring occasionally. Add vanilla, brown sugar and 1/2 tsp. of nutmeg and 1/2 tsp. cinnamon. Stir to incorporate. Cook for 2 more minutes and remove from heat. Lightly spray the pan with cooking spray and pour in peach mixture. Cover mixture with pie crust and carefully push the edges of the crust against the pan. Melt the other 1/2 stick of butter and brush the butter across the pie crust. Sprinkle crust with 1 TBS. granulated sugar, the remaining nutmeg and cinnamon. Using a sharp knife, cut slits, about 1/4" thick into 3 to 4 areas across the top of the pie crust. Bake at 325 for 30 to 40 minutes or until crust is golden brown. Let cobbler stand for 5 minutes before serving. Serve warm with vanilla ice cream.