Ingredients

The following ingredients have 4 Servings
  • ¾ cup + 2 Tbsp. flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 3 Tbsp. corn starch
  • ½ cup sugar
  • ¼ cup unsalted butter-softened
  • 1 egg
  • 1 tsp. vanilla
  • ½ cup milk
  • 29 oz. can of peaches (drain peaches and reserve 3 Tbsp. syrup for cream cheese filling)
  • 8 oz. cream cheese-softened
  • 1/3 cup sugar
  • 3 Tbsp. peach syrup (from canned peaches)
  • 1 ½ Tbsp. cinnamon-sugar
  • Whipped cream or vanilla ice cream for serving-optional

Instruction

  • Preheat the oven to 350 F, spray 10 inches deep pie dish with non-stick spray and set aside.
  • In a bowl whisk together flour, baking powder, corn starch, salt and ½ cup sugar.
  • Add egg, vanilla, softened butter and milk and mix for about 2-3 minutes.
  • Pour the mixture in prepared pie dish. Arrange sliced peaches on top. The mixture is thin, and the peaches will sink, but that’s OK.
  • Beat softened cream cheese for a minute, then add 1/3 cup sugar and mix until smooth and creamy. Mix in reserved syrup. Spread the mixture over the peaches within 1 inch of pan edge.
  • Sprinkle with cinnamon sugar and bake for about 35 minutes.
  • You can serve it lukewarm at room temperature if you like it to be gooey like cobbler, or chilled from a fridge, it’s up to your taste.
  • Top with a scoop of whipped cream or ice cream if desired