Double-Layer Peach Cobbler

Name: Double-Layer Peach Cobbler
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 10 servings
Ingredients: 1 stick (8 tablespoons) unsalted butter; 2 ready-made pie crusts; 1 cup all-purpose flour, plus for dusting the work surface; 3 tablespoons agave syrup; 1 1/4 teaspoons cinnamon, plus more for sprinkling; 3/4 teaspoon nutmeg; Four 29-ounce cans sliced peaches, drained; Kosher salt; 1 orange; 2 eggs, whisked; Your favorite ice cream, for serving

Recipe courtesy of Patti LaBelle

Show: Patti LaBelle's Place

Episode: Kirk Franklin and Erica Campbell

Double-Layer Peach Cobbler

4 Reviews

Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

551

Total Fat

22

Saturated Fat

11

Carbohydrates

87

Dietary Fiber

6

Sugar

49

Protein

6

Cholesterol

59

Sodium

989

Total: 2 hr (includes cooling time)
Active: 35 min

Level: Easy
Yield: 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

551

Total Fat

22

Saturated Fat

11

Carbohydrates

87

Dietary Fiber

6

Sugar

49

Protein

6

Cholesterol

59

Sodium

989

Total: 2 hr (includes cooling time)
Active: 35 min

Ingredients

1 stick (8 tablespoons) unsalted butter

2 ready-made pie crusts

1 cup all-purpose flour, plus for dusting the work surface

3 tablespoons agave syrup

1 1/4 teaspoons cinnamon, plus more for sprinkling

3/4 teaspoon nutmeg

Four 29-ounce cans sliced peaches, drained

Kosher salt

1 orange

2 eggs, whisked

Your favorite ice cream, for serving

Directions

Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking pan with 1/2 stick of the butter.
Roll out the pie crusts on a lightly floured work surface until large enough to cover the baking pan; set aside.
Melt the remaining 1/2 stick butter in a large skillet over medium heat. Add the agave, cinnamon, nutmeg, peaches and 2 pinches salt; mix well. Bring to a simmer, reduce the heat to low and cook for 10 minutes. Remove from the heat and let cool until warm.
Pour half of the peach mixture into the prepared pan and spread in an even layer to cover the bottom. Grate the zest of half the orange onto the peaches. Cover the peaches with one of the pie crusts and bake until light brown, 15 minutes.
Remove the baking dish from the oven and pour the remaining peach mixture over the crust. Grate the zest from the remaining half of the orange on top of the peaches. Top with the second pie crust, then brush with egg wash and sprinkle with cinnamon. Poke a couple of holes in the crust to allow steam to escape (this helps the crust hold its shape and cook evenly). Bake until golden brown and the peach juices start to bubble, 40 minutes.
Serve with your favorite ice cream.

My Private Notes

Show: Patti LaBelle's Place

Episode: Kirk Franklin and Erica Campbell

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Ashburroughs1

This wasn’t what I expected. Minimal sweetness. Good for diabetics and people not big on sweets. The middle layer crust baked fine prior to placing the upper layer. After the full peach cobbler was cooked, the middle layer became doughy almost like it wasn’t cooked before the second layer was added. I recommend cooking the middle layer crust an extra 5 minutes or until golden brown. The top layer of crust needed to be thicker. For this reason I’d probably double the top crust. This recipe was lacking what I was looking for… a sweet delicious cobbler with a crunchy pie crust. For these reasons I would not make this again. <br /><br />The cobbler at Walmart is 100x better, and cheaper.

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