Fresh Peach Cherry Cobbler Food

CHERRY PEACH COBBLER

Steps:

• In a greased microwave-safe 8-in. square baking dish, combine the pie filling, peaches, lemon juice and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once., In a small bowl, combine the biscuit mix, 3 teaspoons sugar, milk, butter and lemon zest. Drop by rounded tablespoonfuls onto filling. Combine cinnamon and remaining sugar; sprinkle over topping. , Bake at 400° for 17-19 minutes or until golden brown. Serve warm with ice cream.

FRESH PEACH & CHERRY COBBLER

Steps:

• 1. Preheat oven to 350.
• 2. Combine the Peaches, Cherries, Brown sugar, and water in a saucepan and mix well.
• 3. Bring to a boil and simmer for 10 minutes. Remove from the heat. Reserve a half cup of liquid.
• 4. Put the butter in a 9x13 baking dish and place in oven to melt.
• 5. In a bowl sift sugar, flour, baking soda, baking powder, and a pinch of salt.
• 6. Slowly whisk in milk & half cup of the reserved peach/cherry liquid to dry ingredients.
• 7. Pour mixture over melted butter in your baking dish. Do not stir.
• 8. With a slotted spoon, put fruit on top evenly then gently pour the remaining liquid over the top of the fruit.
• 9. Sprinkle the top of the fruit with cinnamon if using.
• 10. Bake for 30 to 45 minutes or until crust has risen to the top and is golden. *Tip* Place a pan under your dish just in case any juices want to escape!
• 11. Optionally you can sprinkle sugar over the top of the crust. (My Gram always use to)
• 12. Enjoy warm with a nice scoop of ice cream, or let it cool down in the fridge. =)

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.

PEACH CHERRY COBBLER

Steps:

• Preheat the oven to 375 degrees. Spray a 1 1/2 quart baking dish with cooking spray.

PEACH CHERRY COBBLER

Steps:

• Lightly coat a 9 x 13 inch baking dish with cooking spray. Preheat oven to 350 degrees.
• In a large mixing bowl, mix sugar through kosher salt, then add fruit and toss until coated. Pour into prepared pan.
• Sift together flour through salt into a medium mixing bowl, set aside.
• In the bowl of a stand mixer fitted with the paddle attached or a large mixing with an electric mixer, beat together softened butter, sugar and almond paste until fully combined, approximately 5 minutes.
• Add eggs one at a time, mixing fully after each addition. Slowly, add dry ingredients.
• Spoon into 12 equal dollops over the top of fruit.
• Bake for 50-60 minutes or until breading is golden browned and fruit juices are dark and thick. Allow to stand for a minimum of 20 minutes before serving. Allow to cool fully before covering if serving at a later time. serve with a giant scoop of Classic Vanilla Bean Ice Cream.
• If you've tried this recipe, come back and let us know how it was!

CHERRY PEACH COBBLER

Steps:

• Preheat oven to 375 degrees. Combine the fruit in a bowl with the sugar, cinnamon and orange liquor and pour into a 9x13 inch or 4 quart casserole dish.
• In a mixing bowl combine the flour, sugar, baking powder, and salt.
• After the dry ingredients are thoroughly blended, add the buttermilk, 1/2 cup heavy cream, and cold butter in quick succession, combining only briefly, to leave the mixture as lumpy as possible.
• Pour dough onto a lightly floured board and flatten gently with a rolling pin into a shape approximately 1-inch thick and just large enough to cover the top of the fruit in the dish completely.
• Place dough over fruit and seal edges so that the fruit is enclosed. Make 1 or two vent holes depending on the size pan used.
• Brush the dough with melted butter, and sprinkle the top with sugar. Bake for 30 minutes, or until the pastry top is nicely browned.

EASY FRESH PEACH COBBLER

Steps:

• Preheat the oven to 375°F degrees.
• Pour the melted butter in a 13 x 9 x 2-inch baking dish.
• In medium bowl, combine the flour, 1 cup of sugar, baking powder, and salt; mix well.
• Stir in the milk and stir until just combined.
• Pour the batter over the butter. DO NOT mix together.
• In a small saucepan, combine the peaches, lemon juice, and the remaining cup of sugar; bring to a boil over high heat, stirring constantly.
• Pour the peaches over the batter, but do not stir in; sprinkle with cinnamon and nutmeg.
• Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown.
• Serve warm or cold.

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.