Amish Peach Cobbler Food

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

AMISH FRIENDSHIP BREAD PEACH COBBLER

Steps:

• Preheat oven to 350° F (175° C).
• Butter the bottom and sides of a 9" x 13" baking dish.
• In a bowl, mix peaches with ¾ cup sugar, 3 tablespoons of flour and 1 teaspoon of cinnamon.
• Pour peach mixture into baking dish.
• In another bowl, mix together starter, flour, ¾ cup of sugar, vanilla and baking powder.
• Spoon or pour starter mixture over peaches.
• Sprinkle top of batter with 2 teaspoons of sugar.
• Bake for 40-50 minutes or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean.
• ENJOY!

EASY PEACH COBBLER

Steps:

• Preheat the oven to 350 degrees F.
• Drain 1 can of peaches; reserve the syrup from the other. Place the butter in a 9- by 12-inch ovenproof baking dish. Heat the butter on the stove or in the oven until it's melted. In a medium bowl, mix the flour and sugar. Stir in the milk and the reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange the peaches over the batter. Bake for 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream
• Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't overbeat or you'll have sweetened butter!

THE BEST PEACH COBBLER

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

AMISH PEACH DUMPLINGS

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

PEACH COBBLER FROM QUILT COUNTRY

Steps:

• Preheat your oven to 350 degrees.
• In a small bowl, combine flour, baking powder, 1 teaspoon nutmeg, and salt; set aside.
• In a large mixing bowl, cream the butter.
• Add 1/2 cup of the granulated sugar and blend well.
• Beat in the flour mixture.
• Grease a 9 x 9 metal pan (metal gives this a dessert a better texture).
• Place half of the peaches on the bottom.
• Sprinkle half the flour mixture over the fruit.
• Add the rest of the peaches.
• Sprinkle with the remainder of the flour mixture.
• In a small bowl, combine the remaining 1/2 cup granulated sugar and the brown sugar.
• Sprinkle the sugars over all.
• Add the almond extract to the boiling water.
• Pour over the cobbler but Do Not Mix!
• Sprinkle with grated nutmeg.
• Bake for 1 hour.
• Serve warm.

CHEF JOHN'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
• Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
• Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
• Pour melted butter into a Dutch oven. Pour batter over the melted butter.
• Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
• Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.