Recipe for cooking peaches and cream cobbler

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Peaches and Cream Cobbler

Peach Filling
3 c. fresh peaches, blanched, peeled and strained (see note)
1 c. sugar
1/4 c. cornstarch
1 Tbsp. cinnamon
1 1/2 tsp. ground nutmeg
3/4 tsp. ground cloves
3/4 c. boiling water

Cream Cheese
16 oz. cream cheese, softened
2 eggs
1 1/2 tsp. pure vanilla extract or flavoring
1/4 c. sugar

Crust
3 Tbsp. unsalted butter
1 c. sugar
2 c. flour
1 Tbsp. baking powder
1/4 tsp. salt
1 c. milk

Peach Filling: Spray a 9 x 13-in. baking dish with nonstick spray. Pour peaches in bottom of dish.

In a mixing bowl combine sugar, cornstarch, cinnamon, nutmeg and cloves. Pour boiling water over mixture a little at a time, mixing well. Pour this mixture over the peaches.

Cream cheese: Mix together all of the cream cheese ingredients and pour over the top of the peaches. Spread evenly over all of the peaches.

Crust: Cream the butter and sugar together. Slowly add the flour, baking powder, salt and milk. Mix to combine all of the ingredients together well. Pour over the top of the cream cheese mixture. Bake at 350 degrees F for 1 hour and 10 mins. or until top is golden brown. Let rest for 15 mins. after removing from the oven to set the peaches and cream cheese.

Garnish each serving with a peach slice, and serve with vanilla ice cream.

NOTE: To blanch peaches, place in boiling water for 10 mins.. Take out of the water and rinse in cold water. Peel off the outer skin and slice peaches.