Easy Peach Cobbler With Cream Cheese Pie Crust

Name: Easy Peach Cobbler With Cream Cheese Pie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon peach slices in heavy syrup (6 lbs, or light syrup); 1/4 cup sugar; 2 teaspoons cinnamon; 6 tablespoons minute tapioca; 2 tablespoons lemon juice; 6 ounces cream cheese, softened; 1/2 cup butter, softened; 2 tablespoons sugar; 1 1/2 cups flour; 1 large egg white

Servings: persons

1
Drain canned peaches; reserve 3/4 cup of syrup.
2
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.
3
Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
4
Stir peaches gently every 5 minutes.
5
Meanwhile, cream together cream cheese, butter,and sugar.
6
Add flour slowly mixing until the dough comes together and is well blended.
7
Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
8
Preheat oven to 350 degrees.
9
Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
10
Pour peach mixture into baking pan.
11
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.
12
Fold edges of pastry under so pastry edges are flush against the pan.
13
Cut slashes in top of the pastry to let steam out.
14
Beat 1 large egg white until foamy; then brush lightly on pastry.
15
Sprinkle remaining cinnamon sugar blend on top of pastry.
16
Bake at 350 degrees for 1 hour or until golden brown.
17
Serve warm with vanilla ice cream.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 gallon peach slices in heavy syrup (6 lbs, or light syrup), 1/4 cup sugar, 2 teaspoons cinnamon, 6 tablespoons minute tapioca, and more.

Yes, Easy Peach Cobbler With Cream Cheese Pie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!