Crust: 2 ½ cups all-purpose flour, plus extra for rolling 1 cup unsalted butter 1 teaspoon salt 1 teaspoon sugar 6-8 tablespoons ice water Filling: 4 cups fresh or frozen blueberries ¾ granulated sugar 3 tablespoons cornstarch ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 tablespoon butter, cut in thin slices
Preheat the oven to 350 degrees. Place the white chocolate chips and the coconut oil in a microwave-safe bowl and heat at 30-second intervals until completely melted and combined.
Coat the inside of each waffle cone with the white chocolate, and place on a parchment or silicone mat lined baking sheet to set.
Place ¼ cup of melted butter into the bottom of a 9x9 baking dish, and swirl around to coat evenly. Add the canned peaches, brown sugar, 1 tsp cinnamon, and ¼ tsp nutmeg into a bowl, and mix to combine.
Place the peach mixture into the baking dish and cover with the cake crumbles, ¼ cup of sliced cold butter, and pecans. Bake for 25-30 minutes and let cool.
Coat the upper ⅓ of the outside of the waffle cones with the white chocolate and immediately sprinkle with the crushed graham crackers.
Add 1 tsp vanilla, 4 cups powdered sugar, and 2 tbsp whipping cream to the mixing bowl, and beat on high until creamy and fluffy.
Pipe some of the cheesecake buttercream into the bottom of each cone.
Add a bit of the peach cobbler mixture to the cones.
Place another layer of cheesecake buttercream on the cones, and top them off with another bit of the peach cobbler mixture. Drizzle some of the melted white chocolate over the top of the cones and serve.