Description
This classic Southern-style peach cobbler features layers of buttery, flaky pastry and a spiced, zesty peach filling. It is a soul-warming dessert perfect for family gatherings and Sunday dinners.
Ingredients
- 4 large cans sliced peaches, drained
- 1 cup unsalted butter, divided
- 1/2 cup agave syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 pinches kosher salt
- 1 tablespoon fresh orange zest
- 2 ready-made pie crusts
- 1 large egg, whisked (for egg wash)
- 1 teaspoon all-purpose flour (for dusting)
Instructions
- Preheat oven to 375 degrees F and grease a 13×9-inch pan with 1/2 stick of butter.
- Roll out pie crusts on a lightly floured surface to fit the pan.
- In a skillet over medium heat, melt the remaining butter. Stir in agave, cinnamon, nutmeg, salt, and drained peaches. Simmer for 10 minutes.
- Pour half the peach mixture into the pan, add half the orange zest, and top with the first crust. Bake for 15 minutes.
- Remove from oven, pour remaining peach mixture over the crust, add remaining zest, and cover with the second crust. Brush with egg wash and sprinkle with cinnamon.
- Poke holes in the top crust and bake for an additional 40 minutes until golden and bubbling. Let cool slightly before serving.
Notes
To ensure the best texture, make sure to drain the canned peaches thoroughly to prevent the filling from becoming too watery. For an even golden finish on your crust, ensure the egg wash is applied evenly, and do not skip venting the top crust with a fork to allow steam to escape during the final bake.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern