Description
This easy peach cobbler recipe features a unique double-crust technique that creates a tender, dumpling-like center and a crisp golden top. By utilizing canned peaches and store-bought pie crusts, you can enjoy a soul-food inspired dessert with minimal effort.
Ingredients
- 1 stick unsalted butter, divided
- 2 ready-made pie crusts
- All-purpose flour, for dusting
- 1/2 cup agave syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 large cans sliced peaches, drained
- 2 pinches kosher salt
- 1 large orange, zested
- 2 eggs, whisked
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 375 degrees F and grease a 13×9-inch baking pan with half a stick of butter.
- Roll out pie crusts on a lightly floured surface to fit the pan.
- In a large skillet, melt remaining butter and stir in agave syrup, cinnamon, nutmeg, peaches, and salt; cook on low for 10 minutes.
- Pour half the peach mixture into the pan, grate half the orange zest over it, top with one pie crust, and bake for 15 minutes.
- Remove from oven, add the remaining peach mixture, remaining zest, and the second crust; brush with egg wash and sprinkle with cinnamon.
- Poke holes in the top crust and bake for 40 minutes until golden brown and bubbly.
Notes
To ensure the best texture, make sure to drain the canned peaches thoroughly to prevent a soggy bottom crust. Using a glass baking dish allows you to monitor the browning of the bottom crust effectively. If the top crust starts to brown too quickly, lightly tent the dish with aluminum foil for the final portion of the baking time.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern