Description
Experience the ultimate comfort of a double-crust peach cobbler, featuring syrup-soaked peaches infused with orange zest and aromatic spices. This classic dessert delivers a perfect balance of a tender, golden base and a crisp, buttery top crust.
Ingredients
- 1 cup unsalted butter, divided
- 2 ready-made pie crusts
- 1 cup agave syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cans (15 oz each) sliced peaches, drained
- 1 pinch of salt
- 1 tablespoon fresh orange zest
- 1 egg, whisked (for egg wash)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C) and coat a baking pan with half a stick of butter.
- Roll out the pie crusts on a lightly floured surface to fit your baking pan.
- In a large skillet, melt the remaining butter, stir in the agave, cinnamon, nutmeg, peaches, and salt, then simmer for ten minutes.
- Pour half of the peach mixture into the pan, grate orange zest over it, cover with the first crust, and bake for 15 minutes.
- Remove the pan, pour the remaining peach mixture over the crust, add the top crust, brush with egg wash, sprinkle with cinnamon, and poke holes in the top.
- Bake for another 40 minutes until the crust is deep gold and the syrup is bubbling.
Notes
For the best texture, ensure the peach mixture is still warm when adding it to the crust to help the pastry absorb the syrup. Do not skip the resting period after baking, as this allows the juices to thicken into a glossy glaze. If the crust begins to brown too quickly, cover it loosely with aluminum foil for the remainder of the cooking time.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American-Mediterranean Fusion