Patti Labelle’s Peach Cobbler is the perfect ending to any meal. Fresh peaches, warm spices, and a flaky crust topped off with a scoop of homemade vanilla ice cream.
Here’s a true classic in the hall of fame of desserts… Peach Cobbler! It’s simple, delicious, and we’ve got the perfect recipe from the soul singer and celebrity chef Patti LaBelle!
This recipe is super easy to do. If they are in season, it’s best to use fresh peaches but you can also get them canned and have your favorite cobbler any time, all year round.
How to Store Peach Cobbler
There’s nothing like a warm slice of homemade peach cobbler straight from the oven, but just in case you still have leftovers or if you are cooking them ahead to serve another time, don’t worry! There are several ways to store this delectable dessert.
Storing your cobbler in the refrigerator will keep it fresh for up to five days. Simply cover the pan or container with foil or plastic wrap to keep unwanted moisture out and keep that perfect peachy tangy flavor in.
When it’s time to eat, take it out of the fridge and let it settle back into room temperature before popping it in the microwave.
If you need to store it for longer, peach cobbler can also last as long as six to eight months in your freezer. So you can enjoy a slice anytime of the year, even when the peaches are not in season. Keep them in freezer-safe containers so they’re tightly sealed and easy to store.
Quick Tip: You can also store in smaller portions so that you can pull a slice out of the freezer quickly and easily whenever you want just a single piece for dessert – or sneaking a midnight snack 🙂
Of course, the best way to eat peach cobbler is straight from the oven freshly baked. If you’re short on time, you can actually assemble your cobbler in your baking pan and pop it in the freezer. Yes, you can store uncooked peach cobbler!
It will last for as long as four months. You can leave them in your baking pan and once you’re ready to bake, pop them in the oven. Just make sure to add an extra 20 minutes of baking time to give it room to thaw.
Interesting Facts About Patti Labelle
Once you’ve tried this peach cobbler recipe, you’ll probably be wondering… How did the singer Patti LaBelle also become a star in the kitchen and a celebrity chef?
Also known as the Godmother of Soul, Patti Labelle has had a long fifty-year career in music. But her other passion? Food!
Even while on tour, Patti was known to be whipping up something delicious in the kitchen for her backup band and has even cooked for musical legends like Elton John and Mick Jagger. A-List celebrities enjoying a meal made by Patti? That’s how you know she’s a great cook!
The Grammy award-winner published her first cookbook “Recipes to Sing About” in 1999 and has since released many more cookbooks. Patti says her cooking is deeply influenced by her Southern roots and the great cooks of her family including her mother and grandmother.
Best known for her desserts among many other comfort food dishes, she eventually partnered up with Walmart to bring her now famous sweet potato pie to dinner tables around the country.
Looks like music isn’t the only thing of Patti’s that’s got SOUL!
How to Make Patti LaBelle’s Peach Cobbler
Patti Labelle’s Peach Cobbler
10
servings15
minutes1
hour200
kcalIngredients
1 stick (8 tablespoons) unsalted butter
2 ready-made pie crusts
1 cup all-purpose flour (for dusting the work surface)
3 tablespoons agave syrup
1 1/4 teaspoons cinnamon (plus more for sprinkling on top)
3/4 teaspoon nutmeg
4 (29-ounce) cans sliced peaches (drained)
kosher salt
1 orange
2 eggs (whisked)
vanilla ice cream (for serving)
Instructions
- Preheat oven to 375 degrees F. Grease a 13×9-inch baking pan with 1/2 stick (4 tbs) of the butter. Set aside.
- On a lightly floured surface, roll out the pie crusts until they are large enough to cover the baking pan surface.
- In a large skillet, melt the remaining 1/2 stick (4 tbs) butter over medium heat. Mix in agave syrup, cinnamon, nutmeg, and peaches. Add in 2 pinches of salt and mix well. Once the mixture begins to simmer, reduce the heat to low and continue cooking for 10 minutes. Remove mixture from heat and set aside to cool.
- Pour half of the peach mixture into the prepared baking pan in an even layer. Grate half of the orange zest on top of the peaches. Place the first sheet of pie crust on top. Bake for 15 minutes or until light brown.
- Take the cobbler out of the oven. Pour the remaining half of the peach mixture on top and grate the remaining orange zest on top of the peaches. Place the second pie crust on top, brush with a thin layer of egg wash and sprinkle cinnamon.
- With a fork, poke holes on the top layer. This will help it cook evenly and allow steam to escape. Bake for 40 minutes or until the peach juices start to bubble and the top crust is golden brown.
- Serve with a scoop of vanilla ice cream on top.
The grape salad was wonderful. I made it for a family that was moving into a new home. They loved it!