Description
This classic Southern-style peach cobbler features a unique double-crust method that ensures a perfectly flaky pastry. Sweet, spiced peaches and a hint of orange zest create a comforting, heritage-inspired dessert that is perfect for any occasion.
Ingredients
- 1 stick unsalted butter, divided
- 2 ready-made pie crusts
- 2 cans sliced peaches, drained
- 1/4 cup agave syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 pinches kosher salt
- 1 tablespoon fresh orange zest
- 2 large eggs, whisked
Instructions
- Preheat your oven to 375 degrees F and grease a 13×9-inch baking pan with half a stick of butter.
- Roll out the two pie crusts on a lightly floured surface to fit the dimensions of your baking pan.
- In a large skillet, melt the remaining butter over medium heat, then stir in the agave syrup, cinnamon, nutmeg, peaches, and salt. Simmer on low heat for 10 minutes.
- Pour half of the peach mixture into the pan, sprinkle with half of the orange zest, cover with the first crust, and bake for 15 minutes.
- Remove the pan from the oven, add the remaining peach mixture and orange zest, top with the second crust, brush with whisked eggs, and sprinkle with a little extra cinnamon.
- Poke holes in the top crust with a fork, then bake for another 40 minutes until the crust is golden brown and the juices are bubbling.
Notes
Ensure that you drain the canned peaches very thoroughly to keep the middle layer of the crust from becoming soggy. If the top crust begins to brown too quickly before the filling has finished bubbling, simply place a piece of aluminum foil loosely over the top for the remainder of the baking time. Always allow the cobbler to set for at least 15 minutes after removing it from the oven to let the syrupy filling thicken properly before serving.
- Prep Time: 20 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern