Patti Labelle Peach Cobbler Recipe
Patti LaBelle's Peach Cobbler is quick and delicious. This cobbler is excellent for any occasion. Try it and let me know!
Equipment
- baking pan
- skillet
Ingredients
- 1 stick 8 tablespoons of unsalted butter,
- 2 ready-made pie crusts
- 1 cup of all-purpose flour plus some extra for dusting the work surface,
- 3 tablespoons of agave syrup
- 1 1/4 teaspoons of cinnamon plus more for sprinkling on top,
- 3/4 teaspoon of nutmeg
- four 29-ounce cans of sliced peaches drained,
- kosher salt
- 1 orange
- 2 eggs whisked,
- vanilla ice cream for serving.
Instructions
- First, grease a 13×9-inch baking pan with 1/2 stick (4 tablespoons) of butter and preheat the oven to 375 degrees F. Next, on a lightly floured area, lay out the pie crusts to cover the baking pan.
- Over medium heat, melt the remaining 1/2 stick (4 tablespoons) of butter in a large skillet. Mix the peaches, agave syrup, cinnamon, and nutmeg. Add 2 pinches of salt and mix well. Reduce the heat to low and simmer for 10 minutes. Set the mixture aside to cool.
- Pour half of the peach mixture evenly into the baking pan. Grate half the orange zest over the peaches. Place the first pie crust sheet on top. Lightly brown in 15 minutes.
- Pull the cobbler from the oven. Pour the rest of the peach mixture on top and grate the remaining orange zest. Top with the second pie crust, egg wash, and cinnamon. Pierce the top layer with a fork. This allows steam to escape and cooks evenly. Bake until the peach juices bubble and the top crust is golden brown, about 40 minutes.
