I wanted to do up a pie for one of the dinners I did this week and for some reason peach pie was on the top of my list. Not sure why as its not exactly a Christmas flavour. But it did go well with the ham, beans, and casserole dinner. And I did have a giant platter of Christmas goodies as well.
I used my favourite berry cream pie recipe for the filling, using frozen peach slices as its not exactly peach season, and a roll out pie crust for the bottom. I used a crumble mix on the top and then drizzled it with my salted caramel sauce.
Note: next time, I would use 5-6 cups of peaches instead of 4-5. Makes a big heaping pile, but cooks down quite a bit and could have used just a smidge more peach. I’m thinking I’ll also add some walnut pieces into the cobble mix.
Crumble for a Cobbler Pie
- 1/2 cup cold butter
- 1 cup brown sugar
- 3/4 cup flour
- 3/4 cup rolled oats not instant!
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 tsp allspice
- 1/4 teaspoon salt
- Except for the butter, mix the above ingredients in a bowl.
- Then cut the butter and either using your fingers or a pastry cutter, blend the butter with the mix until it forms into pea sized lumps.
- Sprinkle over the top of the pie ingredients.
Note 2: this makes enough crumble for 2 pies!