Easy Peach Cobbler Recipe | Cooking With Carolyn

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and lower in saturated fat; margarine is usually cheaper.

Drain the can of peaches and place about 9 cups of sliced peaches in a pot.

Turn the heat to medium-high to warm the peaches.

Add 3 cups of sugar to the peaches and stir to combine.

Add 3/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and 1 tablespoon of lemon juice to the pot.

Measure out 2 cups of reserved peach juice and pour 1 1/2 cups into the pot.

In a separate bowl, mix 3 tablespoons of cornstarch with a little of the reserved peach juice to create a slurry, then add it to the pot and stir until smooth.

Add 1 1/2 teaspoons of vanilla extract and 1 stick of melted butter to the mixture and stir well.

Bring the mixture to a boil, which takes about 5-6 minutes, to determine the thickness of the sauce.

Unroll 1 1/2 store-bought pie crusts; cut one half into cubes and bake at 375°F for 5-6 minutes until slightly cooked.

Scoop about 7 cups of the peach mixture into a half pan.

Add the baked pie crust cubes into the peach filling.

Lay the remaining pie crust over the top of the peach filling, cutting excess crust to cover exposed corners.

Brush the crust with a beaten egg mixed with a little water for shine.

Sprinkle about 1 tablespoon of raw sugar on top of the crust for crunch.

Preheat the oven to 375°F and bake for 40 minutes until the crust is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens