Quick and Easy Peach Cobbler
If you follow me on Instagram, you know that I love to cook and bake. People are always asking me to share recipes, but I usually forget to take pictures of the entire process. I planned to take pictures and video making cookies with Sesame this weekend, but he’s been under the weather and I was afraid he’d cough in the batter. Since Mr. S has been dropping hints that we need a warm dessert, I decided to make peach cobbler on Monday night.
I’ve been making this peach cobbler pretty much since we got married, so about four years now. It’s an adaptation of Nita’s Secret Peach Pie. I chose a pie recipe because I like my peaches to be a little more crisp than traditional peach cobbler recipes.
Here’s what you’ll need:
- Two 20 oz bags of frozen peaches
- 1 tablespoon lemon juice
- 1Â 1/2 cups sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 5 tablespoons butter, divided
- 1 box refrigerated pie crusts, (two crusts) (I like to use the Pilsbury deep dish frozen ones because I like the taste better)
- 1 egg
- Non-stick Pyrex pan. I use this one Pyrex Simply Store 11-Cup Rectangular Bakeware Dish  (affiliate link)
Pre heat oven to 425 degrees
Roll one half of the pie dough out to fit the bottom and sides (depending on how much crust you like) of your cobbler pan and place the other in the refrigerator until ready to use. If you use the frozen ones, I let them thaw for a little while and then using my fingers to mold the dough and get it to fit the bottom of the pan. You can also just put a little flour down and roll it out if that’s easier for you.
In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remember the peaches are going to cook more when you bake them, so if you want them to still be a bit crisp don’t overcook them. If you want them super tender like most old school peach cobbler recipes, go ahead and cook them until they’re a bit more tender.
Remove pan from heat. Stir in vanilla extract, cinnamon nutmeg and three tablespoons butter. Allow to cool slightly.Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter.
Roll out the second crust and place it on top of the cobbler. If you have extra you can crimp it together or I like to fold and tuck. You can also just cut it off, but we like lots of crust in ours.  Be sure to cut slits in it, so the steam can escape. In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.
Bake for 10 minutes then lower heat to 350 degrees for an additional 30 minutes or until the top is golden and the fruit is bubbly.
Cool before slicing and serve with vanilla ice cream if you like.
