Peach Raspberry Cobbler with Cream Cheese Pastry Crust

Cobbler is a top crust pie .If you want a top and bottom crust “pie” double the pastry recipe.


!/4 Lb Cold Butter -cut in cubes (about 8 pieces)

1 teaspoon sugar +1 more for sprinkling later

1 1/2 cups flour + more for dusting  work surfaces

pinch salt

8 oz. cream cheese- cut in cubes (about  10 pieces)

In a large bowl combine sugar, flour, salt. Mix well.

Add butter cubes . Using your hands quickly pinch the butter and flour mixture until it starts to look like crumbs. Add cream cheese pieces, pinch together until all starts clumping together.

Turn dough onto surface and  knead together,just until incorporated.

Shape dough into a flattened circle about 8×8. wrap in plastic and refrigerate for 15 minutes.


3 Peaches- peeled and sliced

1/2 pint raspberries

1 teaspoon vanilla

juice of 1/2 lemon

1 teaspoon cornstarch

In a large bowl combine all ingredients and pour into a buttered pie plate.(I like a ceramic pie plate but metal is fine)

Generously flour your work surface.

Working quickly ,roll out Pastry dough, rolling away from you, rotating dough so your circle stays even.

cut into  10  – 1 inch  strips

Brush off excess flour 

Lay strips in a lattice formation over fruit. 

Trim any overhanging dough either by cutting it or by folding in under itself around rim of dish.

With remaining strips , fold dough around the entire rim of the pie.

Scallop the edges with your fingers to bind dough together and to  make a pretty pie pattern.

Egg Wash:

Beat together:

egg yolk + 1 teaspoon milk

Lightly brush dough with egg yolk and milk mixture.Be careful not to put too much egg wash on the rim as it will brown quicker than the rest of the cobbler.

Sprinkle dough with sugar.

Refrigerate for 20 minutes.

Bake @ 180c/350f  for 40-45 minutes.

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