What tastes better in the summer than peach cobbler? This recipe makes use of a couple hacks to simplify prep.
Hack #1: Buy H-E-B bag of frozen sliced peaches – a 5 pound bag is perfect for this recipe
Hack #2: Use 1 sheet of frozen puff pastry, roll out on a silpat or parchment paper, and place on top of peaches
Add a scoop of vanilla ice cream (Blue Bell) for a cooling end to a summer meal. You “may” have some left over!
Click below for a quick demonstration:
Easy Peach Cobbler
Frozen peaches and puff pastry are secrets
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1/4 cup corn starch
- 1/2 tsp ground cinnamon
- 10 cups fresh sliced peaches or 1- 5 lb bag frozen sliced peaches
- 1 tbsp balsamic vinegar
- 2 tsp lemon juice
- 2 tbsp vanilla
- 1 tsp almond flavoring
- 1 puffed pastry sheet, rolled out to pan size on parchment paper
Instructions
- Preheat oven to 425 degrees.
- Place puffed pastry on parchment paper and roll out to slightly larger than size of pan. (11’ x 15” for 10 servings)
- Add all dry ingredients together, mix thoroughly and add to peaches
- Add vinegar, lemon juice, vanilla and almond flavorings to peaches. Mix thoroughly.
- Pour into pan, spreading evenly
- Top with puffed pastry sheet.
- Brush egg white evenly across pastry and sprinkle on 1 - 2 TBSP sugar.
- Bake for 30 minutes or until crust is brown.
Notes
To prepare early:
3 -4 hours before baking, prepare peach mixture and place in fridge. I keep my puffed pastry in the freezer, so remove and let defrost. Roll out pastry right before ready to bake.
You can easily half this recipe, but I like to have plenty remaining for leftovers:)
You can also use 2 pans if you don’t have a large enough glass pan.