CRISP PEACH COBBLER
This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g
HOW TO MAKE THE BEST PEACH COBBLER
Steps:
- Preheat the oven to 375˚. Butter a 9-inch by 13-inch baking dish.
- For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. Set aside.
- For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder. Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined.
- Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. With a small, trigger-handled ice cream scoop or two spoons, scoop small portions of the dough and drop it onto the surface of the fruit. (The topping will spread as it bakes.) Sprinkle all over with coarse sugar.
- Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes. (Tent the top of the cobbler with foil if the topping starts to get too dark). Let rest for 15 minutes before serving. Serve warm with vanilla ice cream or freshly whipped cream.
ANYTIME OF YEAR PEACH COBBLER
Fresh peaches are at their best in late summer, but you don't need fresh peaches for a great peach cobbler. This recipe uses canned peaches so you can enjoy this treat any time of year! Plus, many people think of "cobblers" as dumpling-style desserts. But where I'm from in Louisiana, the best peach cobblers are made with a double pie crust (and therefore a high crust-to-peach ratio!). For a shortcut, swap the homemade crust for 2 rounds of boxed pie dough.
Provided by Vallery Lomas
Categories dessert
Time 3h30m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Roll two-thirds of the pie dough into a 12-inch square on a lightly floured surface. Fit the dough into the corners and up the sides of an 8-inch square baking pan and refrigerate. Roll the remaining dough into a 9-inch square on a lightly floured surface. Place the square of dough on a baking sheet and refrigerate 1 hour while you prepare the filling.
- Drain the peach slices and put in a large bowl with the brown sugar, cornstarch, nutmeg, salt, lemon juice, brandy and vanilla. Mix well.
- Remove the dough-lined pan from the refrigerator and sprinkle the bottom with 1 tablespoon of the granulated sugar and the flour in an even layer. Add the peaches and any accumulated juices. Put the butter pieces on top.
- Remove the dough square from the refrigerator and place it on top, pinching the edges together and folding under to seal. Crimp as desired. Make a 2-inch X on the top crust with a sharp knife and cut 4 large slits around the center. Put the cobbler in the freezer while the oven preheats.
- Preheat the oven to 400 degrees F. Beat the egg in a small bowl. When the oven is hot, remove the cobbler from the freezer and brush the top with egg wash and sprinkle with the remaining 2 teaspoons granulated sugar and the cinnamon.
- Bake for 15 minutes, then lower the temperature to 350 degrees F and bake until the juices are bubbling and the crust is golden, about 35 minutes. Let cool before enjoying (the longer it cools, the more the filling will set). Serve with a scoop of ice cream, if desired.
- Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
- Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
- Add 6 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour. If necessary, pulse in up to 2 more tablespoons cold water.
- Tip the mixture onto your work surface and gather the dough together. Divide the dough by shaping two-thirds of it into a square and wrapping tightly in plastic wrap. Shape the remaining one-third into a smaller square and wrap tightly in plastic. Let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months. Makes one 8-inch square double crust.
CRUNCHY CRUST PEACH COBBLER
I was looking for peach cobbler recipe that was a bit different and found this one at TOH. Dh ended up making this so that speaks to the ease of the recipe. This would be easy to substitute other fruit for peaches and I personally would increase the fruit filling but it was good as written as well. This makes for a nice cobbler with a crunchy crust with a light meringue flavor.
Provided by Ceezie
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine peaches (drained), cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish.
- For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches.
- Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.
CRUNCHY FRESH PEACH COBBLER
A simple, seasonal recipe that makes a rich desert. Be sure to use real butter, or stick oleo, or it just doesn't turn out correctly.
Provided by scotslad39
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle 1 Cup sugar over sliced Peaches in large bowl, and let stand while preparing batter.
- Melt the butter in a 2 quart Casserole dish and set aside.
- Mix dry ingredients, and beat in milk til lumps are gone. Pour batter into casserole over melted butter.
- DO NOT MIX.but SPOON sliced Peaches over batter.
- Bake in 350 F over for 45 minutes.
- Serve warm.
Nutrition Facts : Calories 492.5, Fat 16.8, SaturatedFat 10.4, Cholesterol 44.9, Sodium 281.6, Carbohydrate 85.6, Fiber 1.3, Sugar 71.4, Protein 3.3
CIN-FUL PEACH COBBLER
Steps:
- Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream or fresh whipped cream.
PEACH COBBLER
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
- In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
- Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.
LIGHT FRESH PEACH COBBLER
Make and share this Light Fresh Peach Cobbler recipe from Food.com.
Provided by spatchcock
Categories Pie
Time 44m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat peaches.
- Set pan over medium heat and bring to a boil.
- Cook until mixture thickens, about 1 minute.
- Remove from heat and transfer mixture to an 8-inch square baking pan.
- To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt.
- Work in margarine with a fork until mixture resembles coarse crumbs.
- Add milk and stir until flour mixture is evenly moistened.
- Drop 8 tablespoons of topping mixture onto peach mixture.
- Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes.
- Cut into 8 pieces and serve.
Nutrition Facts : Calories 173, Fat 3.1, SaturatedFat 0.9, Cholesterol 4, Sodium 252.2, Carbohydrate 34.7, Fiber 2.2, Sugar 20.2, Protein 3.2
GOOD-'N'-GOOEY FRESH PEACH COBBLER
This is a real Texas peach cobbler with an abundance of juicy fruit and a sweet, biscuit-like batter topping that is crunchy on the surface and doughy inside. This recipe comes from Cheryl and Bill Jamison.
Provided by Miss Annie
Categories Dessert
Time 1h10m
Yield 1 nine x thirteen Cobbler, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, mix together all the filling ingredients.
- Set aside.
- The filling will be a bit juicier than most pies.
- Melt butter in a 9x13 baking dish in the oven.
- In another bowl, stir together flour, sugar, and baking powder, and then add the milk.
- Mix until lightly blended.
- Spoon the mixture evenly over the melted butter.
- DO NOT STIR.
- Pour the peach filling evenly over batter.
- Bake 45 minutes.
- Serve warm, with vanilla ice cream or whipped cream if desired.
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
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THE BEST PEACH COBBLER RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 (192)Calories 292 per servingCategory Dessert
- Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
- Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
- Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
- Bake for 30 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
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