Apple Peach Cobbler Recipe 45 Food

APPLE PEACH COBBLER

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish., For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture., Bake at 400° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

GINA'S PEAR AND APPLE COBBLER

Steps:

• Preheat the oven to 350 degrees F. Butter or spray a 9 by 9-inch baking dish.
• Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.
• In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.
• In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar, cinnamon, and nutmeg. Whip until the cream mixture holds soft peaks.

BUTTERSCOTCH APPLE PECAN COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine butterscotch-flavored chips, 1/4 cup brown sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Spread apples into a 9x13-inch baking dish and top with chip mixture.
• Bake in the preheated oven for 20 minutes.
• Mix 1/2 cup flour and 1/4 cup brown sugar together in a bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture is crumbly; stir in pecans and oats. Sprinkle topping over apples.
• Bake in the oven until apples are tender, 25 to 35 minutes.

PEACH COBBLERS

Steps:

• Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
• Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.

CRISP PEACH COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
• Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
• Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
• Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
• Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

EASY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Melt butter in oven in a large casserole dish.
• Pour the peaches in the pan with melted butter.
• Combine the flour, sugar, and peach nectar in a separate bowl and stir until well mixed. Pour over the top of the peaches. It will sink to the bottom but will rise during cooking.
• Bake 45- 50 minutes or until golden brown on top.
• Serve warm with vanilla ice cream.

TANYA'S APPLE & PEACH COBBLER

Steps:

• Preheat oven to 350°F.
• Grease a 8x8 or 9x9 pan (I like to use margarine).
• Lay crust in pan. You may need to cut it and lay it in strips. Make sure it is up the sides as well.
• In separate bowl, mix remaining ingredients (but not the second crust).
• Pour in crust.
• You may have a bit of left over crust. I like to roll them up in balls the size of a dime and put them into the filling. When it cooks it soaks up the juices and is yummy!
• Top with remaining Crust, again you may need to cut and layer in strips.
• Bake until crust turns a gold brown.
• Serve with a scoop of vanilla bean ice cream.