My Peaches & Cream Cheese Cobbler

I made up this recipe using Paula Deen’s Dutch Oven Peach Cobbler recipe and a recipe from cooks.com, Peaches & Cream Cheese Pie for reference.

 

Peach Mix:

1 29 oz. can Peaches, recommended; Margaret Holmes O’sage Peaches

¼ cup Bisquick

¼ cup Vanilla pudding, not instant

1/3 cup sugar

Ground cinnamon; optional

 

Cheese mix:

1/3 of 8 oz. Philly Cream Cheese; room temp

Scant ¼ cup sugar

2 Tbs. peach juice

 

Topping:

2 ¼ cup Bisquick

¼ cup sugar

¼ cup (1/2 stick) butter, melted

½ cup milk

Cinnamon Sugar; optional

 

Save 2 Tbs. peach juice for the cream cheese mix. Pour off about half the peach juice from the can & pour into a bowl. Add Bisquick, vanilla pudding, sugar, and cinnamon if using. Set aside. Spray a 9 inch square pan w/your favorite cooking spray, & pour the peach mix in.

Mix all the ingredients for the cheese mix, stirring well. Spoon this out evenly over the peach mix.

Melt your butter & place all the ingredients for the topping, except the cinnamon, in a plastic bag or a bowl & mix until all the dry ingredients are incorporated. Top the peaches & cream cheese mix with spoonfuls of the topping, a good Tablespoon. Sprinkle cinnamon over if using; I just sprinkled mine with cinnamon. Paula’s recipe said to do at 350 deg for 40 min. or until the top was browning up.

I had preheated my Traeger to 325 deg. which would be about 350 deg at grill level. Placed the cobbler in the middle & rotated 180 deg. after 20 min. I looked at it in another 10 min. & the top looked done & starting to brown some and it was bubbling around the edge. Another 5 min. I pulled it & let cool. A total of 35 min.

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