Butter Crisp Peach Cobbler Food

PEACH COBBLER FOR TWO

Steps:

• In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest. Transfer hot peach mixture to an ungreased 2-cup baking dish. spoon topping over peaches. Bake, uncovered, at 400° until golden brown, about 25 minutes.

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.

BUTTER CRISP PEACH COBBLER

Steps:

• 1. Combine 1 cup sugar with 2 cans peaches including syrup. Mix well and pour into 13 x 9 in (glass) baking dish.
• 2. Roll out crust and place over peaches.
• 3. Cut 3/4 stick butter into pats and place over crust.
• 4. Combine 1/4 cup sugar with spices and sprinkle over crust.
• 5. Bake at 400 degrees for 35 minutes.

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.

DOUBLE CRUSTED PEACH COBBLER

Steps:

• Crust:
• Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
• Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
• Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
• Filling:
• Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
• Preheat oven to 375 degrees F.
• Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 350. Place butter in 9 x 13-inch dish and melt in oven. Remove dish from oven when butter is melted.
• Cook peach slices in water with brown sugar, cinnamon, nutmeg, and vanilla until boiling then turn down to a simmer and cook for about 5 minutes.
• Stir together flour and sugar, then stir in half-and-half (or milk). Slowly pour the batter into the melted butter but do not stir.
• Gently pour peaches and accumulated juice over the batter. No stirring!
• Bake at 350 for about an hour or until crust is golden brown.

OLD FASHIONED PEACH COBBLER

Steps:

• Preheat the oven to 350°F. Spritz a 13 x 9 inch baking dish with cooking spray. Set aside.
• In a medium size mixing bowl, mix together the sliced peaches, cornstarch, granulated sugar, lemon juice and cinnamon.
• Allow to sit and macerate while you prepare the batter and melt the butter. [The amount of sugar can be adjusted depending on the sweetness of the peaches]
• Pour the melted butter into the baking dish.
• In a medium mixing bowl, whisk together the self-rising flour, granulated sugar, milk, egg and extracts. Whisk until fully combined. Carefully pour over the melted butter.
• Stir the peaches then drop evenly over the batter.
• Bake for 40 minutes until puffy and golden. The center should still move when gently shaken. Serve warm with vanilla ice cream.

PEACH COBBLER CRISP

Steps:

• Mix sliced peaches with 1 cup of sugar and set aside.
• Preheat oven to 350º.
• Put butter in baking dish (about 2 quart) and set in oven to melt butter.
• Make a batter of remaining 1/2 cup sugar, flour, baking powder, salt and milk.
• Pour this mixture over melted butter, but do not stir.
• Put the sugared peaches on top of the batter.
• Do not stir.
• Bake in 350° oven for about 1 hour.

THE EASIEST SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F. Pour the first can of peaches and it's juices into a 9x13 pan. Next, drain the juice from the second can and pour only the peaches into the baking dish. Do not use the juice from the second can.
• Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches and syrup in the pan.Mix well to combine. **SEE NOTES**
• In a large bowl, add the flour, sugar, baking powder, cinnamon a small pinch of nutmeg and salt. Mix very well. Pour the flour over the top of the peach cobbler. Make sure you cover the majority of the top of the cobbler with flour.
• Using your clean hand or the back of a large spoon, smooth out the flour mixture covering the edges as best as you can but it's fine if you miss some of the edges. See post for steps and pictures about this step. When you're done smoothing the flour, the top should be smooth and not big and lumpy. *SEE NOTES*
• Starting from the top of the pan working your way down, drizzle melted butter over the top of the of the flour. Bake for 15 minutes then reduce the oven temperature to 375 degrees F and continue to bake for an hour or until the top has is crisp and golden brown. Serve warm with scoop or two of ice cream. Enjoy! To make this using fresh ripe peaches see notes.

BLACK FOLKS SOUTHERN PEACH COBBLER RECIPE

Steps:

• Preheat the oven to 350°F.
• Place the butter in the baking dish and then place the dish in the oven to melt the butter while the oven is preheating.
• Remove the melted butter from the oven after a few minutes and set it aside.
• Peel and slice the peaches into quarters, and then halve the quartered peach slices. (If using canned peaches, use a colander to drain the peach juice before slicing them).
• In a medium-sized bowl, mix the ingredients for the peach filling: peaches, brown sugar, cinnamon, nutmeg, and ginger. (I mixed the peach cobbler filling in my Instant Pot inner pot with the lid off and the 'keep warm' setting on.)
• Add the cornstarch to the cold water and stir until smooth.
• Pour the cornstarch mixture into the peach mixture.
• Stir the peach mixture to combine the ingredients and then set aside.
• In a second medium-sized bowl, whisk the ingredients for the cobbler batter: Bisquick, milk, sugar, and vanilla.
• Pour the Bisquick mixture over the melted butter in the baking pan.
• Then, pour the peaches into the Bisquick mixture (the dough will rise around the peaches as it bakes).
• Bake at 350 degrees F for 50-60 minutes in the conventional oven. Bake at 350 degrees F for 35-45 minutes if using the Instant Pot Omni Plus oven. Watch the cobbler while baking, and bake until the cobbler dough is golden brown.
• To test if the cobbler is done, insert a toothpick into the center of the cobbler dough. If it comes out clean, then it is done.
• Serve Black folks Southern peach cobbler recipe warm, and enjoy!

SOUTHERN "ONE-CUP" PEACH COBBLER

Steps:

• Toss peaches, lemon zest, lemon juice, 1/4 cup sugar, and 1/4 tsp. salt in a large bowl. Let sit, stirring occasionally, until saucy, about 15 minutes.
• Preheat oven to 350°F. Place butter in a 13x9" glass or ceramic baking dish and heat in oven until melted, 8-10 minutes. Remove pan from oven.
• Meanwhile, whisk flour, baking powder, and remaining 3/4 cup sugar and 1/2 tsp. salt in another large bowl. Add milk and vanilla and whisk until batter is smooth with no lumps. Pour evenly over melted butter in baking dish (do not mix). Spoon fruit mixture and 3 Tbsp. of the accumulated juices evenly over batter.
• Bake cobbler, rotating pan halfway through, until batter is puffed and lightly golden across the surface and browned around the edges, 40-45 minutes. Let cool 10 minutes.
• Serve with ice cream or whipped cream if desired.

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!

PIONEER WOMAN PEACH COBBLER WITH CANNED PEACHES

Steps:

• In a baking dish (around 9x13 inches), keep the butter stick. While the oven is preheating, place the pan in the oven until the butter is melted.
• Remove it from the oven. For dishes that are microwave-proof, you can also microwave them for a few seconds.
• Mix flour, baking powder, salt, sugar, and cinnamon powder in a bowl. Then, add milk and mix until smooth.
• Pour the batter over the melted butter.
• On top of the batter, pour the canned peaches and syrup. Evenly distribute the peaches over the batter. Be careful not to mix.
• In the preheated oven, bake at 180°C (350°F) for around 45-50 minutes.
• Serve with a dollop of ice cream or whipped cream.

PEACH COBBLER

Steps:

• Melt butter in a 9 x 13 inch pan.
• Mix together flour, sugar, baking powder & salt.
• Stir in milk & egg.
• Pour evenly over melted butter.
• Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
• Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
• Serve warm with ice cream.