Deep Dish Peach Cobbler Food

SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
• In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
• Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.

FRESH SOUTHERN PEACH COBBLER

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.

DEEP DISH PEACH PIE

Steps:

• Pulse together 1 1/4 cups flour, 1/2 cup (1 stick) butter, and 1/4 tsp. salt in a food processor using the knife blade until crumbly.
• While the food processor runs, gradually add 3 - 4 Tbsps. water a little at a time until the dough begins to stick together.
• Press the dough into a disk, wrap in plastic wrap, and refrigerate for one hour. This will be your bottom crust.
• Repeat with the other half of the same ingredients to make the top crust.
• Remove one disk of dough from the refrigerator and roll out between two pieces of lightly floured wax paper until large enough to cover the bottom and sides of your baking dish.
• Preheat oven to 350 degrees.
• Remove the top piece of wax paper and place the dough side down in the baking dish and then remove the other piece of wax paper.
• Fit the dough into the baking dish and trim excess with a knife.
• Roll out the remaining disk of dough until it is 1/8-1/4 inch thick and set aside.
• Peel and slice peaches tossing with lemon juice as you go to prevent browning.
• Stir in 1 1/2 cups sugar and cornstarch until well combined.
• Pour into bottom crust.
• Top with top crust, use a knife to cut off excess crust, and use the tines of a fork to seal the edges.
• Cut a few slits in the top of the pie to allow steam to be released.
• Sprinkle with remaining tablespoon sugar.
• Bake for approximately 1 hour or until crust is golden brown, and peach mixture is bubbling up through the slits in the top.
• Allow to cool slightly before serving.
• Serve with ice cream if desired.

DEEP DISH PEACH COBBLER

Steps:

• 1. Take 2 of the pie crusts and peel into strips. Take one of the pie crusts, place on an ungreased cookie sheet. Bake on 450 degree for 10-12 minutes. Set aside. Turn oven down to 350 degrees. Place the 2nd crust strips in the bottom of your ungreased baking pan, bake for 10 minutes, set aside as well.
• 2. Stir sugar, cinnamon, nutmeg, vanilla, and 1 1/4c butter together in a large bowl.
• 3. Pour half of the mixture over the crust in your baking pan, add the crust from the cookie sheet to the top. Spread as desired. Pour the remaining mixture on top of the crust.
• 4. Take the last crust and stretch to fit the pan seal the edges. Brush the remaaining butter over the crust. Add slits sporadically (get creative). Bake at 350 degrees for one hour.
• 5. Sprinkle cinnamon over the top. Let cool for an hour. Store covered in the fridge.

DEEP DISH PEACH PIE

Steps:

• juice over peach slices in large bowl.
• Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
• Add to peaches.
• Toss until evenly coated.
• Spread in 1 1/2 quart baking dish.
• Dot with butter.
• Roll out pastry to to cover dish with 1 1/2 inch overhang.
• Press pastry to edge of dish and flute edge.
• Cut 3 vents in top.
• Sprinkle with remaining sugar.
• Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
• Serve with whipped cream.
• Preheat oven to 450 degrees

EASY DEEP DISH COBBLER

Steps:

• Preheat oven to 350°F In large bowl, gently toss fruit (I leave in about 1/4 cup syrup from canned peaches) and ½ cup cake mix.
• Spoon fruit mixture into an ungreased 8-inch square pan (a 10-inch deep-dish pie pan is recommended by the recipe).
• In separate bowl, place remaining cake mix, full pouch cinnamon topping, butter, oats and water.
• Using an electric mixer, mix on medium speed until mixture is crumbly.
• Sprinkle topping over fuit mixture.
• Bake 25-30 minutes or until golden brown.
• Serve warm with vanilla ice cream, if desired.

PAIGE DENISON'S DEEP-DISH PEACH COBBLER

Steps:

• In a deep, covered pan, combine all of the filling ingredients. Add ½ cup water and mix well. Cook over medium-high heat until the mixture begins to thicken, about 10 minutes. Decrease the heat to a simmer and cover.
• Preheat the oven to 400°F.
• To make the dough, in a large mixing bowl, combine the flour and salt. Cut the Crisco into the mixture with a fork or pastry blender until it has the texture of coarse meal. Add the eggs and ¾ cup water. Mix well until the dough holds together in a ball and divide it into two equal parts.
• Turn one part out onto a lightly floured surface and roll into a rectangle about ¼ inch thick and shaped to fit a 9 by 13-inch baking dish with enough overlap to form the side crust. Transfer the dough to a 9 by 13-inch baking dish and trim the edges to fit the pan. Press the dough into the pan, making sure to get the corners.
• Pour the warm peach mixture into the pan, spreading evenly. Roll the second part of the dough into a rectangle the same size as the first. Using a sharp knife, cut four ½-inch strips lengthwise. lay each strip evenly apart on top of the peach mixture, trimming the edges and tucking them underneath the bottom crust. Re-roll the dough if needed, and cut four more ½-inch strips widthwise.
• Lay the strips across the first four, creating a lattice pattern. Trim any overhang and tuck the strips underneath the bottom crust.
• Bake the cobbler in the lower portion of the oven for about 30 minutes, until the peach mixture bubbles and the dough is golden brown. Cool until the cobbler sets, about 20 minutes.

DEEP DISH BLACKBERRY COBBLER

Steps:

• Mix berries, butter, cornstarch, sugar and water together and bring to a slow boil on stove top. Let boil a couple of minutes, turn off stove and let cool. This will not be thick.
• In a large bowl with a spoon mix together the flour, salt, oil, milk and sugar until makes a ball. Pinch off pieces of the dough and roll out as thin as possible.
• Spray a cookie sheet or flat pan with cooking spray and add pieces. Cook in a preheated 400 degree oven for about 10 minutes until brown. You will probably make about 3 pans of these pieces of cooked pastry to total 12 to 15 pieces depending on the size you make them.
• Once you have cooked all the pastry pieces start layering them in a serving bowl ladling the berries over the dough. Once you have finished put the cobbler in the refrigerator for several hours or overnight. The pastry will soak up all the juices from the berries.
• I just heat it up each serving in the microwave, top with ice cream and enjoy!

EASY SOUTHERN PEACH COBBLER

Steps:

• Preheat oven to 350°F (375°F if you're using a glass baking dish).
• Fill a medium saucepan three-quarters full with water and bring to a boil. Add a few peaches at a time and cook just until the skin loosens easily with a knife tip, about 15 seconds. Remove peaches from water with a slotted spoon and let stand until cool enough to handle. Peel off skin, then cut peaches into wedges ½ to 1 inch thick.
• Melt ½ cup butter in a Dutch oven or 5- to 6-quart pan over medium heat. Add sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt to the pan and stir, then add peaches and stir to coat evenly. Bring to a boil, then remove from heat and let cool completely. To speed things up, transfer filling to a sheet pan and cool in the refrigerator.
• With room temperature butter, grease a 1 ½-quart baking dish that's 2-½ to 3 inches deep and about 7x11 inches wide; or use an 8-inch square baking dish. If needed, roll out a single pastry dough round on a lightly floured surface to fit the shape of the dish. Press the single pastry dough round into the bottom and all the way up the sides of the dish and trim sides flush with top of dish.
• On a work surface, cut the second pastry dough round into strips 1-inch wide (or use the dough as a full sheet, rolling to fit the shape of the dish if needed). Pour the cooled peach filling into the lined dish. Arrange half the dough strips on top in one direction, then the remaining strips over them in the opposite direction to create a lattice. If using the full sheet, set it on top of the filling, letting the edges come up the sides of the dish a little, and cut a few slits in the center.
• Whisk egg in a small bowl to blend with the water. Brush top of dough with egg wash.
• Bake cobbler until golden brown and bubbling, 45-55 minutes. Let cool at least 2 hours before serving.

DEEP DISH PEACH COBBLER

Steps:

• 1. Combine butter,sugar,flour and milk in blender and blend. pour into butter or pam sprayed casserole dish. Add peaches (if using canned peaches DO NOT drain juice JUST pour all OVER the top of flour mixture) DO NOT STIR!!!!
• 2. Bake at 350 degrees until golden brown. MAN NOW I'M HUNGERY.

PEACH COBBLER

Steps:

• Preheat oven to 350 °F.
• Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
• Put the butter in a 3-quart baking dish and place in oven to melt.
• Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.
• Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
• To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

DEEP-DISH PEACH COBBLER

Steps:

• Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside. In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits. In a small bowl, stir together baking mix and milk just to blend. Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired. Makes 2 servings Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, 1/2 bread Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Posted to MealMaster Recipes List, Digest #154 Date: Tue, 28 May 1996 21:46:25 -0500 From: [email protected] (S.Pickell)