Easy Peach Cobbler With Cream Cheese Pie Crust

READY IN: 2hrs
SERVES: 12-14




  • Drain canned peaches; reserve 3/4 cup of syrup.
  • Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
  • Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
  • Stir peaches gently every 5 minutes.
  • Meanwhile, cream together cream cheese, butter,and sugar.
  • Add flour slowly mixing until the dough comes together and is well blended.
  • Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
  • Preheat oven to 350 degrees.
  • Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
  • Pour peach mixture into baking pan.
  • Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
  • Fold edges of pastry under so pastry edges are flush against the pan.
  • Cut slashes in top of the pastry to let steam out.
  • Beat 1 large egg white until foamy; then brush lightly on pastry.
  • Sprinkle remaining cinnamon sugar blend on top of pastry.
  • Bake at 350 degrees for 1 hour or until golden brown.
  • Serve warm with vanilla ice cream.