Velvety Peach Cobbler with Cream Cheese Crust
Indulge in this delightful Velvety Peach Cobbler, featuring a rich, buttery cream cheese pie crust that elevates traditional cobbler to a new level. Inspired by the classic recipe from Sunset Magazine's 'Cobbler for a Crowd,' this version reduces the sweetness while highlighting the luscious flavor of fresh peaches. Enjoy the homey aroma of cinnamon and warm fruit as it bakes, and for a touch of decadence, pair it with a scoop of vanilla ice cream. Perfect for gatherings or a cozy night in, this cobbler is sure to impress family and friends alike.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
peach slices in syrup
1 gallon (drained (6 lbs, or light syrup))
sugar
1/4 cup (divided)
cinnamon
2 teaspoons (divided)
minute tapioca
6 tablespoons
lemon juice
2 tablespoons
cream cheese
6 ounces (softened)
butter
1/2 cup (softened)
flour
1 1/2 cups
egg white
1 large
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2
Drain the canned peach slices thoroughly and reserve 3/4 cup of the syrup. Place the peaches in a large non-reactive bowl.
3
Add the reserved syrup, minute tapioca, and lemon juice to the bowl with the peaches. Use a potato masher to gently mash about one-third of the peach slices to release their juices, while leaving the rest intact. If using fresh peaches, increase the sugar to 1 cup and consider combining with fruits like blueberries or pineapple to create a delightful fruit medley.
4
In a separate bowl, mix the sugar and cinnamon together. Add half of this spice blend to the peach mixture and stir gently.
5
Allow the peach mixture to sit, stirring gently every 5 minutes to help the tapioca thicken the juices.
6
In a mixing bowl, beat together the softened cream cheese, softened butter, and 2 tablespoons of sugar until creamy and well combined.
7
Gradually add the flour, mixing until the dough forms a cohesive ball. Pat the dough into a flat disk about 1 inch thick, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
8
On a lightly floured surface or between two pieces of wax paper, roll out the dough into a rectangle that is about 1 inch larger than your baking pan.
9
Pour the prepared peach mixture into the greased baking pan, spreading it evenly.
10
Carefully transfer the rolled-out dough over the top of the peaches. You can either roll the dough onto a rolling pin to transfer it or use the wax paper method to flip it onto the filling.
11
Trim the edges of the dough as necessary, folding any excess dough underneath to create a neat edge along the pan.
12
Using a sharp knife, cut slits in the top of the dough to allow steam to escape during baking.
13
Beat the egg white until foamy and brush it over the pastry to give it a beautiful golden color as it bakes.
14
Sprinkle the remaining cinnamon sugar mixture over the surface of the dough.
15
Bake in the preheated oven for about 1 hour or until the crust is golden brown and the peach filling is bubbling.
16
Serve warm, ideally with a scoop of creamy vanilla ice cream on top for an irresistible finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main highlight of this Velvety Peach Cobbler?
The main highlight is the rich, buttery cream cheese pie crust that provides a velvety texture and elevates the traditional cobbler.
What was the inspiration for this recipe?
This recipe was inspired by the classic 'Cobbler for a Crowd' from Sunset Magazine, but with reduced sweetness to highlight the peaches.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How much peach syrup should be reserved when draining the cans?
You should reserve 3/4 cup of the peach syrup to mix back into the filling.
Why do I need to mash some of the peach slices?
Mashing about one-third of the peaches helps release their natural juices which then thicken with the tapioca.
Can I use fresh peaches instead of canned ones?
Yes, you can use fresh peaches. If you do, increase the sugar to 1 cup.
What fruit variations can I add to this cobbler?
You can create a fruit medley by adding blueberries or pineapple to the peach mixture.
What ingredient is used to thicken the peach filling?
Six tablespoons of minute tapioca are used to thicken the fruit juices.
How often should I stir the peach mixture while it sits?
You should stir the mixture gently every 5 minutes to help the tapioca thicken the juices.
What are the components of the cream cheese crust?
The crust is made from softened cream cheese, softened butter, sugar, and flour.
Should the butter and cream cheese be cold when making the dough?
No, both the cream cheese and butter should be softened before beating them together.
How long does the crust dough need to chill?
The dough should be wrapped in plastic and chilled in the refrigerator for 30 minutes.
How large should the dough be rolled out?
Roll the dough into a rectangle that is approximately 1 inch larger than your 9x13-inch baking pan.
What is the best way to transfer the dough to the pan?
You can roll the dough onto a rolling pin to move it or use a wax paper method to flip it over the filling.
What should I do with excess dough at the edges?
Trim the edges as necessary and fold any excess dough underneath to create a neat edge.
Why is it necessary to cut slits in the top of the dough?
Slits allow steam to escape during the baking process, preventing the crust from becoming soggy or bursting.
How do I achieve a golden color on the crust?
Beat an egg white until foamy and brush it over the pastry before baking.
When do I apply the remaining cinnamon sugar mixture?
Sprinkle the remaining spice blend over the surface of the dough after brushing it with the egg white.
What is the total baking time?
The cobbler should bake for approximately 1 hour.
How do I know when the cobbler is finished baking?
The cobbler is done when the crust is golden brown and the peach filling is bubbling.
What is the recommended serving suggestion?
Serve the cobbler warm, ideally with a scoop of creamy vanilla ice cream.
What size baking pan is needed?
A 9x13-inch greased baking pan is required.
How much cinnamon is used in total?
Two teaspoons of cinnamon are used, divided between the filling and the topping.
How much flour is required for the crust?
The crust requires 1 1/2 cups of flour.
Is the sugar in the dough different from the sugar in the filling?
The recipe uses 1/4 cup sugar divided between the spice blend and 2 tablespoons specifically for the cream cheese mixture.
What weight of canned peaches is equivalent to one gallon?
The recipe specifies 6 lbs of drained peach slices.
Can I use a potato masher for the peaches?
Yes, a potato masher is recommended to gently crush about one-third of the peach slices.
Does this recipe include lemon juice?
Yes, 2 tablespoons of lemon juice are added to the peach filling.
How thick should the dough disk be before chilling?
Pat the dough into a flat disk about 1 inch thick before refrigerating.
Is the cobbler served cold or warm?
It is best served warm to appreciate the homey aroma and melted ice cream pairing.