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Ques Crusty Peach Cobbler

Ques Crusty Peach Cobbler

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So this is the quickest peach cobbler you will ever make because THAT’S WHAT I DO! I try to make some of your favorite down home recipes taste amazing but I’m obsessed with making sure my family lives happier healthier lifestyles! So I want you to be able to pronounce what you are actually cooking!

Now, in our family the best part is…..HAVING A GOOD CRUST TO PEACH RATIO!  We loveeeeee the crust.   Do you hear me?  What I don’t have, is a lot of time to make my crust from scratch so I found the next best thing…. Pilsbury Pie Crusts!  Did you know that they don’t have any diary in them!!! Screams. (edited: I did learn that it is not vegan though, it has Lard, sooo I will give you a freakishly easy Pilsbury knock off crust recipe in the mean time)

One of these packages has 2 pie crust in it.  Perfect for a pie pan, and the other great thing is if you need to change the shape, you can roll them out on a board to become whatever you need.

Most people will use canned peaches… but it’s just to much HIGH FRUCTOSE CORN SYRUP!  Wayyyy to much sugar, so I use fresh peaches or frozen peaches.  Read the labels people because you want to eat things that you can pronounce…and inside of Dole’s bag of frozen peaches….the only ingredient…is ….wait for it… PEACHES!!! Lol!

Now for the sweetness of the recipe, I actually used agave and pure cane sugar.  For the record pure cane sugar is not WHITE.  IT’S BROWN!  (whoooaaaaa mind blown).  I say this to remind people to research what your are putting in your temple.  Why do you want to use something that has been bleached in it’s process.  I’m just saying.  Does the cane sugar cost more….yes.  But who cares!  You can’t put a price tag on your life, sooo just hush and spend the money! LOL

So remember, if you can’t pronounce it, your body can’t digest it.  So read the labels ands pay attention to how long it took for you to get your food from farm to fork.

Ok, let me stops so we can get on with this recipe!

Until next time, may your tastebuds be…..

Forever Satisfied

Que 🙂

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Ingredients

  • Fresh or Frozen Peaches
  • Pilsbury Pie Crust (2 pack)
  • 8 tbs Blue Agave
  • 1/2 cup Pure Cane Sugar (I use morena)
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp of Cinnamon
  • Olive Oil Spray
  • Pie Pan (or whatever you wanna cook it in)

Instructions

  1. In a pot empty the entire bag of Dole Frozen Peaches, cook on medium. They will create their own juices.
  2. Add in your Agave, Cane Sugar, Pure Vanilla Extract, and cinnamon
  3. Let that cook until all of the peaches have melted. The sauce it creates will be light brown. It will have the best flavor of your life
  4. Spray your pie pan so that the crust doesn't stick
  5. Place on Pie crust in the bottom of your pie pan
  6. Pour your peaches mixture into the pie pan, it will literally make one full pie
  7. Place the other pie crust on top. just lay it over, it's ok if it's bigger than the pie pan, let it hug the pan
  8. take the edge of the fork, and go around the pan making little fork lines in the crust (is this necessary, no, but it makes me feel like I did something special to the crust! lolololol!!!!!)
  9. take a knife and slit a couple small slices in the crust (again...I'm just making the pie a little pretty lol)
  10. Spray the top of the crust with olive oil
  11. Sprinkle a small dusting of the cane sugar across the tops...literally like not even a teaspoon
  12. Bake in the oven on 400 degrees for 20 minutes, watch for your crust to get brown.
  13. QueTip: Cook your pie on a baking sheet so that when it bubbles over... it doesn't make a mess in your stove! You will thank me later :)

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2 Responses to Ques Crusty Peach Cobbler

  1. Stephen at #

    Have you ever tried making a Dutch Peach Cobbler?

    Reply
    • Quiana Broden at #

      Oooohhhhh not yet!!!! But I asked Santa for a Le Creuset one for Christmas! ????????

      Reply

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