Summer is synonymous with peach season in Texas. They are everywhere, and you can’t resist buying them when you smell their sweet scent. Costco got me again last weekend when they put out fresh boxes of peaches. I convinced myself I would eat peaches for snacks, make peach salsa, and basically peach everything! Of course that didn’t happen and we had about five peaches left in our box. I didn’t want them to go to waste, so it was the perfect excuse to make a summer peach cobbler pie for dessert. (I also thought about making these tasty peach muffins, but wanted to try something new.)
This was my first time making a cobbler from scratch using a recipe I created. I used a few tips (slowly add in cornstarch for thickening a filling) that I’ve picked up over the years watching Food Network… it turned out great! It was actually pretty easy to make, and tasted delicious! Plus, I used healthier ingredients such as raw sugar, so it was fairly guilt-free.
Need:
5 fresh peaches
.5 cup raw sugar
.5 tablespoon ground cinnamon
1.5 tablespoons cornstarch
1.5 tablespoons vanilla extract
1 Immaculate Baking Company 9″ pie crust (You can find it in the refrigerated section at Whole Foods.)
Oven to 375 degrees
Hollyized Steps:
First, start working on the filling by chopping all your peaches up into cubes. The put them into your Le Creuset dutch oven. Go ahead and add in all the rest of your ingredients: raw sugar, ground cinnamon, cornstarch and vanilla extract.
Put your stove on medium heat. Use a spatula to coat the peaches in all the dry ingredients, and continue stirring as it thickens and starts looking more like filling. If you like a really thick filling, go ahead and add a little more (.5 tablespoon) cornstarch. The mixture of cinnamon, vanilla and peaches smells AMAZING!
Once your filling becomes the consistency that you like for your cobbler pie, pour it into your pie dish. Then unroll your pie crust, and cover the pie dish. You may have to fold the edges up a little and push in. To look a little more “professional” aka bakery style, I then used fork tongs to imprint the edges of the cobbler/pie crust and cut a couple of vents in the top before baking.
Then, bake in the oven at 375 degrees for approximately 20-22 minutes. Just check on your crust until it becomes a golden brown. Serve it with a scoop of vanilla ice cream and enjoy your homemade peach cobbler pie! Isn’t it so good!?!? The leftovers make a great breakfast the next morning with coffee too! 🙂
easy peach cobbler
Ingredients
- 5 fresh peaches
- .5 cup raw sugar
- .5 tbsp ground cinnamon
- 1.5 tbsp cornstarch
- 1.5 tbsp vanilla extract
- 1 Immaculate Baking Company 9″ pie crust (You can find it in the refrigerated section at Whole Foods.)
Hollyized Steps:
- Oven to 375 degrees
- First, start working on the filling by chopping all your peaches up into cubes. The put them into your Le Creuset dutch oven.
- Go ahead and add in all the rest of your ingredients: raw sugar, ground cinnamon, cornstarch and vanilla extract.
- Put your stove on medium heat.
- Use a spatula to coat the peaches in all the dry ingredients, and continue stirring as it thickens and starts looking more like filling. If you like a really thick filling, go ahead and add a little more (.5 tablespoon) cornstarch. The mixture of cinnamon, vanilla and peaches smells AMAZING!
- Once your filling becomes the consistency that you like for your cobbler pie, pour it into your pie dish.
- Then unroll your pie crust, and cover the pie dish. You may have to fold the edges up a little and push in.
- To look a little more “professional” aka bakery style, I then used fork tongs to imprint the edges of the cobbler/pie crust and cut a couple of vents in the top before baking.
- Then, bake in the oven at 375 degrees for approximately 20-22 minutes. Just check on your crust until it becomes a golden brown. Serve it with a scoop of vanilla ice cream and enjoy your homemade peach cobbler pie!
