Next to Red Velvet ANYTHING, Peach Cobbler is my favorite dessert. There’s a bit of false truths out there about this masterpiece though. The main one is that it is time consuming to make. Ain’t nobody got time for that! This recipe is not only easy, but it has a SUGAR.COOKIE.CRUST. Let that marinate… a sugar cookie crust y’all. This is actually a collaboration of my aunt’s peach cobbler recipe and a sugar cookie recipe. I’m not going to lie to you, I think her crust recipe ONLY works for her blessed hands so I had to improvise, hence the sugar cookie crust. But let me tell you, this combination is BAE. I don’t make this as often as my family would probably like because…Pinterest LOL.
Cast of Characters:
8 cans of sliced peaches, drained (judge your own life, but if you have time and patience like that you can use fresh peaches)
1 1/2 Tablespoons vanilla extract
1/2 cup white sugar
1/4 cup dark brown sugar (not pictured)
1 stick butter (salted or unsalted, I use salted)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Sugar Cookie Crust :
1 cup AP flour
1/2 teaspoon baking powder
2 sticks salted butter (room temperature)
1 cup sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
Open cans of peaches and drain liquid.
Put drained peaches in large pot.
In the pot, add stick of butter, sugars, and vanilla.
Bring to light boil until butter is melted.
Add cinnamon and nutmeg and heat until thoroughly combined, about 10 minutes on medium heat.
To make crust:
Cream together sugar, butter, egg, and vanilla.
Add flour and baking powder until combined. Do not over mix.
Place cooked peaches in a 13×9 baking pan.
For the crust, you can roll it out if you wish, but to save yourself some frustration this is what I do.
With clean hands, spray cooking spray on them (stay with me here)
Scoop some of the dough out of the bowl and make a “pancake”. Make sure it’s even. The shape doesnt have to be perfect.
Place dough on top of peaches. Repeat.
Don’t worry about any gaps between your dough discs. When the dough cooks, it will spread nicely.
Place baking pan on a foil cookie sheet to catch any overflow. Trust me.
Cook for approximately 45 minutes or until the crust is golden brown.
Remove from oven and let cool. Y’all at least let it cool enough so you can eat it safely. It will be a struggle waiting, but it will be worth it.
Serve alone or with ice ceram.