OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in September (up to our $100,000 commitment*.)
What better way to spread the word then heading out and purchasing your OXO products to make my delicious Deep Dish Peach Cobbler?
OXO provided me with this wonderful Glass Pie Plate which is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw.
I also received this wonderful pastry wheel and angled measuring cup which the patented angled surface allows you to see measurement markings from above as you’re pouring, so you can better measure ingredients without bending or lifting the cup to eye level.
I must say I’m in love with these measuring spoons!
I’ve always been a huge fan of OXO’s pastry brush! I have around five of them!
First, start with lots of peaches!!!!
You can use fresh peaches if they’re in season but I am using the canned or frozen ones because that’s what my mama uses.
My mama has a peach tree but the peaches are so small I would need to pick the whole tree to make one pie.
My mama always cooks the peach mixture prior to adding it to the uncooked pie crust.
Today though I am breaking tradition and I am not cooking the pie filling first.
I love the crust on peach cobbler. It’s my favorite part of the pie.
My mama bakes extra crust on the side that’s been coated with butter and sprinkled with cinnamon sugar.
That gives you pie, and triple pie crust people!
Don’t forget to cut slits in the top of the pie so it can breath while it bakes!
My favorite scooper can be purchased from OXO!
I have all of them! I am a little addicted to OXO kitchen gadgets if you haven’t notice.
Deep Dish Peach Cobbler
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
2 (28)ounce cans of peaches, drained
1 1/2 cups granulated sugar
1 stick of butter, melted
3 tablespoons corn starch
2 teaspoons cinnamon
2 teaspoons lemon juice
1 teaspoon vanilla
1/2 teaspoon lemon zest
1 pack of refrigerated pie crust (2 crusts per pack)
Preheat oven to 375 degrees.
Mix 1/2 cup of sugar and 1 teaspoon of cinnamon together and set aside.
Butter a 9 inch deep pie dish. Place 1 of the pie crust into the bottom of the dish.
Prick with a fork all over, sprinkle 1 tablespoon of cinnamon sugar on top of the crust and set aside.
In a large bowl, add peaches, 1/2 a stick of melted butter, cinnamon, sugar, lemon juice, zest and vanilla, and corn starch, mix well.
Place filling on top of pie crust, take remaining pie crust and top the cobbler with it. Fold edges underneath and crimp to the best of your ability.
Take remaining melted butter and spread butter on top of pie crust.
Sprinkle with cinnamon/sugar.
Cut slits in the top and bake for 40-50 minutes are until top is golden brown.
Remove from oven and allow cobbler to rest about 30 minutes before cutting. Serve with whipped cream or ice cream.