Pie Recipes
Peaches and Cream Cobbler
Ingredients
Peach Filling
- 3 cups fresh peaches, blanched, peeled and strained*
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon cinnamon
- 1 1/2 teaspoons ground nutmeg
- 3/4 teaspoon ground cloves
- 3/4 cup boiling water
Cream Cheese
- 16 ounces cream cheese, softened
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar
Crust
- 3 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
Instructions
Peach Filling
- Spray a 9 x 13 inch baking dish with nonstick spray.
- Pour peaches in bottom of dish.
- In a mixing bowl combine sugar, cornstarch, cinnamon, nutmeg and cloves.
- Pour boiling water over mixture a little at a time, mixing well.
- Pour this mixture over the peaches.
Cream Cheese
- Mix together all of the cream cheese ingredients and pour over the top of the peaches. Spread evenly over all of the peaches.
Crust
- Cream the butter and sugar together.
- Slowly add the flour, baking powder, salt and milk. Mix to combine all of the ingredients together well.
- Pour over the top of the cream cheese mixture.
- Bake at 350 degrees F for 1 hour and 10 minutes or until top is golden brown.
- Let rest for 15 minutes after removing from the oven to set the peaches and cream cheese.
- Garnish each serving with a peach slice, and serve with vanilla ice cream.
Notes
* To blanch peaches, place in boiling water for 10 minutes. Take out of the water and rinse in cold water. Peel off the outer skin and slice peaches.