Nothing better than a slice of Peach Crumble Cobbler to finish off a summer meal with. This recipe calls for frozen peaches, but if you come across some juicy fresh ones, go ahead and use those too! After all, peaches are the star of this show and should be flaunted!
Corey and I had so much fun making our first ever stop-motion video!
Peach Cobbler Crumble
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time:1 hour and 5 minutes
Yield: 0ne 9-inch pie
One 9-inch tart crust, store-bought or homemade
6 cups frozen peaches, (about two 16-ounce bags)
8 tablespoons butter
1 1/2 cups sugar
1/3 cup flour
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup whiskey
3/4 cups flour
4 tablespoons butter
2 tablespoons brown sugar
1 teaspoon salt
1/4 cup oats
Preheat oven to 375 degrees F. Mold the tart crust into a 9-inch pie pan and set aside.
Prepare the filling: In a saucepan with sides, over medium-high heat, melt butter and add peaches, cook until peaches are coated in butter. Add sugar, flour, cinnamon, vanilla, and salt, mix and bring to a boil, then lower heat and simmer for about 10 minutes. Stir in whiskey and cook for another 15 minutes.
Prepare the topping: In a bowl add the flour, butter, brown sugar, salt, and oats. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed, mixture should be crumbly.
Fill the prepared tart crust with the peaches. Top peaches evenly with the crumble mixture and bake until golden brown and bubbling, about 35 to 40 minutes.
Serve warm or at room temperature with vanilla ice cream or whipped cream.