Peaches and Cream Cobbler

Peaches and Cream Cobbler 1


For the chips

2 tablespoons vegetable oil canola or coconut can be substituted (or spray oil)

10 6-inch flour tortillas cut into 6 or 8 chips

4 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

For the fruit

1 cup water

1 tablespoon fresh lemon juice

1 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

1/8 teaspoon pumpkin pie spice

10 or 16 ounce package frozen peaches defrosted & chopped. (5 to 6 large peaches that have been peeled, pitted, & chopped)

Additional ingredients

caramel sauce, whipped cream, or ice cream if desired


For the chips

Heat oven to 350 degrees F. Brush or spray oil over both sides of tortillas. Combine cinnamon and sugar and sprinkle evenly over tortillas.
Lay wedges in a single layer on one or two cookie sheets. Bake 10 to 12 minutes or until tortillas are lightly browned and crisp. Remove from oven and allow to cool.
(Once completely cool, chips can be stored in an airtight container up to 2 days.)

For the peaches

In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, around 5 minutes.
Once it becomes bubbly, Add the peaches and cook for another 3 minutes making sure to stir consistently. Remove the pan from the heat and stir in the vanilla extract, cinnamon, and pumpkin pie spice. Mix until everything is combined.
Cool slightly then build your nachos. Or, store in the refrigerator for a few days. Reheat and build nachos.

Build your nachos

Spread the chips on a plate or tray. Spoon peach filling over the chips. Top with caramel sauce, whipped cream, and/or ice cream. Serve immediately.
Enjoy !!