Menu Enter a recipe name, ingredient, keyword...

Peaches n’ Cream Cobbler Pie

By

Peaches and cream cobbler pie - if you are lucky enough to have fresh ripe peaches, you can substitute them for the canned peaches. Serve topped with vanilla ice cream!

Google Ads
Rate this recipe 4.5/5 (48 Votes)

Ingredients

  • 3/4 cup flour
  • 1 teaspoon. baking powder
  • 1/2 teaspoon salt
  • 1 (3 1/4 ounce) package dry Jell-O vanilla pudding & pie filling, not instant
  • 3 tablespoons unsalted butter, softened
  • 1 egg
  • 1/2 cup milk
  • 1/4 teaspoon vanilla
  • 2 (15 ounce) cans sliced peaches, I use 1 and 1/2 of the cans. If you are lucky enough to have your own canned peaches, or fresh peach slices, use them drained, saving 4 tablespoons of the juices.
  • 1 tablespoon brown sugar
  • 8 ounces cream cheese, softened
  • 3 tablespoons sour cream
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 3 teaspoons sugar

Details

Adapted from cozycakescottage.com

Preparation

Step 1

Preheat oven to 350°.

Spray a springform pan with nonstick spray, or butter it well. In a large bowl combine flour, baking powder, salt, Jell-O pudding, butter, egg, milk, and vanilla. Beat with a hand mixer for
about 2-3 minutes until thoroughly mixed and smooth. Pour into pan. Gently place peach slices in batter. You can use as many as you like and place them however you wish I like to place them in a circular form. Sprinkle with brown sugar. Set aside.

In medium bowl, use a hand mixer to blend the cream cheese, sour cream, sugar, and reserved peach juice until smooth. Spread evenly over the peach layer leaving about a 1-inch space around edge of pan. Mix the cinnamon and sugar, and sprinkle over the top. Bake for about 30-40 minutes.

The middle of the pie won’t be completely firm (it will jiggle a bit when you shake the pan), but will firm up as it cools. Cool and refrigerate for a few hours until ready to serve. Serve with whip cream or vanilla ice cream.

You'll also love

Review this recipe

Peach Iced Tea Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup