Peach Cobbler

Not really sure what makes a cobbler as I have ordered peach cobbler before at different restaurants and each time it is a little bit different.  So this is what my husband considers a cobbler since it has a crumble mixture on top.  I,  on the other hand think more pastry when it comes to cobbler.  Either way this recipe is pretty darn easy and good.  Enjoy.

Cream Cheese sauce on top of peaches
 

1 package yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Carol Menkens Caramel Peach Pie

2 favorite pie crusts
1 can (29 oz) sliced peaches, drained
3/4 cup brown sugar
1/3 cup all purpose flour
1/3 cup butter
3 Tablespoon light corn syrup
Milk
1 tsp granulated sugar
1/4 tsp ground cinnamon


Ease 1 pie crust into 9 inch pie plate. Trim pastry even with edge of pie plate.


Arrange peach slices in pastry lined pie plate.  In small bowl combine brown sugar,  1/3 cup flour, butter and corn syrup.  Cook and stir over low heat until sugar dissolves.  Pour over peaches. 
Cut slits in second pastry circle.  Place on filling , trim 1/2 inch beyond edge of pie plate.  Fold top crust under bottom crust.  Seal and flute edge.  Brush top with milk.

In small bowl, stir together granulated sugar and cinnamon.  Sprinkle over pie.  Cover edges of pie with foil.  Bake for 25 minutes.  Remove foil.  Bake 25-30 more minutes  or until golden brown and filling is bubbly.