Peaches n’ Cream Cobbler Pie

By á-25138

Ingredients

• 3/4 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 1/4 oz. dry Jell-O vanilla pudding & pie filling (not instant)
• 3 Tbsp. unsalted butter, softened
• 1 egg
• 1/2 cup milk
• 1/4 tsp. vanilla
• 2-15 oz cans sliced peaches (I use 1 and 1/2 of the cans) OR your own canned peaches OR fresh peach slices, drained with 4 Tbsp. juices reserved
• 1 Tbsp. brown sugar
• 8 oz. cream cheese, softened
• 3 Tbsp. sour cream
• 1/2 cup sugar
• 4 the 4 Tbsp. reserved peach juice
• Bit of cinnamon and sugar (I use about 1/4 tsp. cinnamon mixed with 3 tsp. sugar)

Details

Adapted from cozycakescottage.com

Preparation

Step 1

Preheat oven to 350°. Spray a springform pan with Baker’s Joy 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 peaches 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 as pictured). 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. Sprinkle the cinnamon sugar mixture 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.