Blue Ribbon Peach Cobbler Food

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.

BOURBON PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
• Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
• Melt the remaining 1/2 stick butter in a10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
• Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.

BLUE RIBBON PEACH COBBLER

Steps:

• 1. Melt a stick of butter in a 9 x 13 pan.
• 2. Prepare your basic batter - 1C flour 1C sugar 1T baking powder 1/8 tsp salt mix with whisk then stir in 1C milk. Pour this over the butter - Do not stir!
• 3. Prepare your peaches any way you like. Canned peaches can be drained and used straight from the can, though fresh sliced (peeled) peaches are better. If you use canned peaches you can boil the syrup down (or add cornstarch) to thicken it and put that over the peaches when you add them to the pan on top of the batter. Do not stir the peaches into the batter!
• 4. Put in a preheated 350 degree oven for about 20 minutes until it rises a bit, then sprinkle with cinnamon-sugar and continue baking about 20 minutes more for your basic cobbler.
• 5. Or, for a blue-ribbon winning (President's Choice 2015) dessert, instead of the cinnamon sugar prepare a crumb topping and sprinkle the half-baked cobbler with that, then with nuts (your choice) and sea salt. Bake until a toothpick inserted in the center of the pan comes out clean.

BLUE RIBBON PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees
• 2. Pour all ingredients except the flour and 1 tsp. of cinnamon in a 2 quart sauce pan. Draining 1 can of peaches. Simmer on low until butter and sugar have melted.
• 3. While that simmers, spray the baking dish with butter flavored Pam and lightly dust it with 1 tsp. cinnamon.
• 4. Roll out 1 sheet of dough and line your pan. Be sure to stretch it to fit the shape of your pan.
• 5. Remove the filling from the stove and pour it into your crust. It will be really soupy so sprinkle the flour into the pan and lightly stir. You will have small lumps but these will break during baking.
• 6. Roll out your second crust and place it on top to close your cobbler. Pierce the middle with a sharp knife to vent.
• 7. Bake for 35-45 minutes, or until top crust is golden brown.
• 8. Glaze the top crust with melted butter. Let it cool for 15-20 minutes and serve!

PEACHY PEACH COBBLER

Steps:

• 1. Open the cans of peaches and drain (save the syrup). Put peaches in a medium bowl. Place the syrup in a medium saucepan.
• 2. Preheat oven to 350 degrees. Take the stick of unsalted butter and put in a 10x14 baking dish, and place in oven.
• 3. Remove from the oven after the butter melts and set aside.
• 4. Meanwhile, in a large mixing bowl, combine the Bisquick, milk, peach drink, sugar, sugar/cinnamon blend (reserving 2 Tbsp for topping), and 1 tsp vanilla extract. With a wire whisk, mix all until smooth. Set aside.
• 5. Combine the corn starch and peach drink together in a cup. Mix until smooth. Set aside.
• 6. Place the syrup over medium-high heat and bring to a light boil.
• 7. Add corn starch mixture to syrup. Cook until the syrup gets thick.
• 8. Remove from heat and add the remaining 1 tsp of vanilla extract. Set aside.
• 9. Place a cookie sheet under the baking pan, large enough to catch any dripping for the cobbler. With the hot butter in the baking pan, pour the batter over the butter. DO NOT STIR!!! Place reserved peaches over the batter, completely covering the batter evenly with peaches. DO NOT STIR!!! Add the syrup mixture over the peaches. DO NOT STIR!!!
• 10. Place the cobble on the center rack in the oven. Cook for 60 minutes or until the crust is dark golden brown.
• 11. Remove from oven and sprinkle your remaining 2 Tbsp of sugar/cinnamon on top of cobbler. Let cool for 30 minutes before serving. Great with vanilla ice cream.

HOMEMADE PEACH COBBLER

Steps:

• 1. Preheat oven 425*F Peel peaches by dipping onto boiling water for about 1 minute then slipping skins off.Slice into wedges, discarding pits.Place peaches in a 9" or 10" baking dish or casserole.In a small bowl mix sugar,cornstarch,vanilla and cinnamon with fork and sprinkle over peaches.Dot with butter and cover with rolled out biscuit dough for top. ( see below )
• 2. In medium bowl whisk together flour,salt, and baking powder.Cut in shortening using pastry blender or two knives.Stir in milk ,all at once,stirring with a fork until dough clings together.pat or roll out dough to 1/4" thick to shape of dish and place over peaches.Crimp and flute edge to seal.Cut steam vent in center.
• 3. Bake at 425* F for 20 minutes the reduce to 325*F.Bake for an additional 15 minutes or until peaches are done and top is golden.

PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Place peaches in a baking dish (8x8 or larger) that has been sprayed with cooking spray.
• 2. Cut crust from bread and cut each slice into five strips. Place bread strips over peaches.
• 3. Mix sugar, flour, egg, and margarine, blending well. Pour mixture over bread strips, making sure they are well covered.
• 4. Bake 35 to 45 minutes or until golden brown.

THE BEST PEACH COBBLER / DOUBLE CRUST

Steps:

• 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
• 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
• 3. Then add the water, a little at a time.
• 4. Pulse until a ball forms.
• 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
• 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
• 7. Cook for 5 minutes or until thickened. Set aside to cool.
• 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
• 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
• 10. Pour the cooled filling into the crust.
• 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
• 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
• 13. Enjoy! This is also great served with a scoop of ice cream.