Old School Peach Cobbler

Ingredients

• 2 lb Frozen peach slices (Thawed slightly; use frozen for best texture)
• 1 cup Pineapple juice (Enough to just cover the peaches)
• 4 Tbsp Unsalted butter (Divided: 2 Tbsp for filling, 2 Tbsp for topping)
• 1.25 cup Granulated sugar (1 cup for filling, 1/4 cup for topping)
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• 2 Tbsp Cornstarch (Mix with a little cold water to form a slurry before adding)
• 2 sheets Pillsbury refrigerated pie crust (One sheet for bottom, one for top (cut into strips for criss‑cross))
• 1 spray Non‑stick cooking spray (To coat the aluminum pan)

Instructions

1. Preheat oven & prep pan

   Preheat the oven to 350°F (175°C). Lightly spray a 9×13‑inch aluminum baking pan with non‑stick cooking spray.

   Time: PT5M

2. Combine fruit and flavorings

   In a medium saucepan, combine the frozen peach slices, pineapple juice, 2 Tbsp butter, 1 cup sugar, vanilla extract, cinnamon, and nutmeg.

   Time: PT5M

3. Bring to a boil

   Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to prevent scorching.

   Time: PT5M

4. Thicken with cornstarch

   In a small bowl, whisk together the cornstarch with 2 Tbsp cold water to form a slurry. Slowly pour the slurry into the boiling peach mixture while stirring. Continue to cook for 2–3 minutes until the sauce thickens and becomes glossy.

   Time: PT5M

5. Line pan with bottom crust

   Unroll one sheet of the Pillsbury pie crust. Cut it to fit the bottom of the prepared pan and gently press it into place, leaving any excess overhang.

   Time: PT5M

6. Add the filling

   Pour the thickened peach filling into the pan, spreading it evenly over the bottom crust.

   Time: PT2M

7. Create the top crust

   Unroll the second sheet of pie crust. Cut it into strips (about 1‑inch wide) and lay them over the filling in a criss‑cross pattern, or cover completely if preferred.

   Time: PT5M

8. Add butter and sugar topping

   Dot the top crust with the remaining 2 Tbsp butter (cut into small pieces) and sprinkle the remaining 1/4 cup sugar evenly over the surface.

   Time: PT3M

9. Bake the cobbler

   Place the pan in the preheated oven and bake for 45 minutes, or until the top crust is golden brown and the filling is bubbling.

   Time: PT45M

   Temperature: 350°F

10. Cool before serving

    Remove the cobbler from the oven and let it sit at room temperature for about 60 minutes. This allows the filling to set and become firmer for transport.

    Time: PT60M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

55 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Frozen peach slices: Fresh sliced peaches
• Instead of Pineapple juice: Orange juice, Apple juice
• Instead of Unsalted butter: Margarine, Vegan butter
• Instead of Granulated sugar: Brown sugar, Coconut sugar
• Instead of Vanilla extract: Vanilla bean, Maple extract
• Instead of Ground cinnamon: Pumpkin pie spice
• Instead of Ground nutmeg: Allspice
• Instead of Cornstarch: All‑purpose flour (double amount)
• Instead of Pillsbury refrigerated pie crust: Homemade shortcrust pastry
• Instead of Non‑stick cooking spray: Butter or oil brush

Equipment Needed

• Medium saucepan
• Whisk or wooden spoon
• Measuring cups and spoons
• 9×13‑inch aluminum baking pan
• Non‑stick spray bottle (optional)
• Rolling pin (optional)
• Oven
• Knife and cutting board
• Small bowl (for cornstarch slurry)
• Spatula or spoon (for spreading topping)

Critical Steps — Do Not Skip

• Bringing the peach mixture to a full boil before thickening.
• Incorporating the cornstarch slurry while the mixture is hot to achieve proper thickness.
• Baking until the top crust is golden brown and the filling is bubbling.

Chef Tips from the Video

• Using frozen peaches ensures a consistent texture and prevents the cobbler from becoming overly watery.
• Pineapple juice adds a subtle acidity that balances the sweetness and helps the fruit stay tender.
• A criss‑cross top crust not only looks rustic but also allows steam to escape, preventing a soggy bottom.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat in oven before serving.

Room temperature: Can sit at room temperature for up to 2 hours; beyond that refrigerate.

Make-Ahead Tips

• Prepare the peach filling up to the thickening stage and refrigerate; add the crust and bake fresh.
• The cobbler can be assembled a day ahead, covered, and baked right before serving.