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
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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