EASY FRUIT COBBLER
This fruit cobbler, similar to a dump cake, is an easy and popular dessert. Use your favorite fruit in this easy cobbler recipe.
Provided by Diana Rattray
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Heat oven to 350 F. Add butter to an 8-inch square baking dish or a 9-inch round baking dish and place in the oven to melt.
- Combine sugar, flour, baking powder , salt, and milk in a large bowl. Mix until well blended.
- Remove baking dish from oven once butter has melted. Pour batter over butter.
- Pour pie filling over top of batter.
- Bake for 50 to 60 minutes or until crust is golden brown around the edges. It might look buttery on top, but the butter will sink into cake as it cools a bit.
Nutrition Facts : Calories 435 kcal, Carbohydrate 62 g, Cholesterol 32 mg, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, Sodium 376 mg, Sugar 37 g, Fat 20 g, ServingSize 1 cobbler (8 servings), UnsaturatedFat 0 g
FRESH SOUTHERN PEACH COBBLER
I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!
Provided by aeposey
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Nutrition Facts : Calories 561.5 calories, Carbohydrate 99.4 g, Cholesterol 45.8 mg, Fat 17.6 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 11 g, Sodium 399.7 mg, Sugar 73.1 g
EASY ANY PIE FILLING COBBLER
This cobbler is so easy to make. It can be made with any flavor pie filling. I make this when hubby wants a "nice" desert and I don't feel like "making" one.
Provided by SwoR8193
Categories Dessert
Time 1h10m
Yield 1 cobbler
Number Of Ingredients 7
Steps:
- Melt butter or margarine in 9 x 9 baking dish.
- Mix sugar, flour, salt, and baking powder.
- Add milk and mix well.
- Pour batter into melted butter-- do not stir.
- Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
- Bake@ 350° for 50 minutes to 1 hour or until golden brown.
Nutrition Facts : Calories 2050.9, Fat 99.7, SaturatedFat 62.6, Cholesterol 269.6, Sodium 2792.8, Carbohydrate 282.3, Fiber 2.5, Sugar 199.9, Protein 16.7
PEACH COBBLER PIE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans.
- Parbake the pie crust for 5 minutes, remove from the oven and cool.
- Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust.
- For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine.
- Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top.
- Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.
THE BEST PEACH COBBLER
In our classic southern-style peach cobbler, we layer the fruit on top of the batter before baking. In the oven, the sweet batter rises through the peaches, creating a light and airy cake-like topping. We left the peaches unpeeled, which adds a nice color and makes the recipe even easier. Serve it with vanilla ice cream for the perfect summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
PEACH PIE FILLING
When it's peach season and you don't feel like making a pie, prepare this filling ahead of time and make the pie when the mood strikes :).
Provided by Jan in Lanark
Categories Pie
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- After peeling and slicing peaches, toss with lemon juice.
- Stir together flour and sugar and toss well with peaches.
- Place into foil lined deep pie plate, dot with butter and cover with foil.
- Freeze immediately. Next day lift foil package from pie plate and return to freezer.
- To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
- Fit unwrapped pie filling into crust and cover with a lattice crust.
- Cover the edge with aluminum foil to prevent excessive browning.
- Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.
Nutrition Facts : Calories 199.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 34.1, Carbohydrate 41, Fiber 2.5, Sugar 35.1, Protein 2
MUDAH'S FRESH PEACH COBBLER
I got this recipe from Emeril's show on the Food Network. He said the recipe was courtesy of Edith Harris, 1999. I haven't made this yet but plan to...it sounds scrumptious!!!!!
Provided by Anita Harris
Categories Pie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In mixing bowl, combine flour, salt and shortening.
- Mix until the mixture becomes mealy; Add water and mix well.
- Form into a ball and cover with plastic wrap; Refrigerate until ready to use.
- For the filling: Melt the butter in a large saucepan, over medium heat.
- Add peaches and mix well; In a small bowl, combine sugar, flour, cinnamon and nutmeg. Add to the peaches and mix well; Reduce the heat to low and continue to cook for 8 to 10 minutes.
- Remove from the heat and cool completely; Stir in the vanilla and set aside.
- Remove the dough from the refrigerator and divide in half.
- On a floured surface, roll out half of the dough into a rectangle, 12 by 10 inches.
- Using a knife, cut the dough to fit the pan, reserving the excess trim.
- Place the dough in an 11 by 9 x 4 inch pan and press down to mold.
- Pour half of the filling over the crust; Cut reserved dough into nickel-size pieces.
- Dot peach filling with dough; Pour remaining filling over the dough pieces.
- Roll out remaining ball of dough and place on top of the peaches, pinching the edges to seal in the juices.
- Make 3 slits in the top crust and place in oven; Bake for 30 to 40 minutes or until golden brown.
- Remove from oven and rest for 10 minutes before serving; Spoon cobbler into individual bowls and serve with a scoop of ice cream.
PEACH COBBLER
I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.
Provided by Suellen Anderson
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
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.
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