Peach Cobbler the Stone Sisters Way


  • 2 10” Organic Sprouted Spelt Crusts 
  • 4 tsp. Olive Oil (divided) 
  • 1 8 oz. Package Cream Cheese (softened) 
  • 2 Tbsp. Peach Preserves (we used Bonne Maman) 
  • 1 lb. bag Frozen Peaches 
  • ½ cup Sugar 
  • ¼ tsp. Cinnamon 
  • 1/8 tsp. Nutmeg 
  • 1 tsp. Pure Vanilla 
  • 2 Tbsp. Cornstarch 
  • 2 Tbsp. Water 
  • Whipped Topping (aerosol)  
  • Granola (crumbled for garnish) 

Preheat oven to 375 degrees. Take both 10” crusts and 2 teaspoons of olive oil for each crust and spread evenly on the crust all the way to the edges. Bake in the oven for about 3-5 minutes (place crust directly on rack). Set aside to cool.   

Heat the frozen peaches and sugar over medium heat. Cook it down for about 20 minutes then add the cinnamon, nutmeg, and vanilla. Stir until completely incorporated and cook for 3-5 minutes. While that is cooking mix your corn starch and water in a liquid measuring cup to make a slurry. Slowly pour the cornstarch and water slurry into the peach mixture until thickened. Pour the mixture into a bowl and let it cool thoroughly. Next, using a hand mixer, combine the cream cheese and peach preserves, whipping until fluffy. (1-2 minutes). Set it aside. When the peach mixture has cooled, you can start assembling.  

Take your crusts and divide the whipped peach cream cheese mixture between the two, spread on the entire surface of both crusts, do the same with the peach mixture. Top with whipped topping and crumbled granola. Slice and serve immediately. 

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