Kelleys Peach Cobbler Food

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.

EASY PEACH COBBLER

Steps:

• Mix flour, sugar, baking powder, salt, and milk to create batter.
• Melt 1 stick of butter in 9 X 9 casserole dish. Pour some of the batter into the dish.
• Add peaches. (as much as needed to fill baking dish).
• Pour in remaining batter and sprinkle with cinnamon.
• Bake uncovered at 325 for 1 hour or until golden brown.

KELLEY'S PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread melted butter in a 2-quart baking dish.
• Heat peaches, 2/3 cup sugar, and water in a saucepan over medium-high heat, stirring occasional, until slightly thickened, about 5 minutes; remove from heat.
• Mix flour, 1 cup sugar, milk, baking powder, and salt in a bowl until batter is combined; pour over melted butter in baking dish. Arrange peaches over the batter and pour any remaining liquid on top.
• Bake in preheated oven until golden brown, 40 to 45 minutes.

KELLY'S FRESH PEACH COBBLER

Steps:

• In large bowl, combine (toss), peaches, ¾ cup sugar, and ¼ teaspoon cinnamon.
• Set aside.
• Melt butter and pour into an 8" square baking dish or pan.
• In another lg.
• bowl, whisk together flour, baking powder, salt ¼ teaspoon cinnamon, and ¾ cup sugar til all mixed.
• Stir in milk and vanilla til just combined.
• DON'T over mix.
• Pour batter over butter evenly.
• Top batter evenly with peaches, (drizzle any leftover sugar mixture over peaches).
• Bake at 375• for 45-50 minutes, til top is done.
• 4-6 servings.
• (*Serve still warm with vanilla or butter pecan ice cream!) (*Double this for a 13x9 pan).

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.

HOW TO USE FROZEN PEACHES

Steps:

• Defrost your frozen peaches in the fridge for 6-8 hours. Place your package or bag of frozen peaches in the refrigerator ahead of time, so they gradually begin thawing. Give the fruit at least 6 hours to defrost so the slices aren't completely frozen when you take them out of the fridge. To plan ahead, refrigerate your frozen peaches the night before you plan on baking the cobbler. Only thaw out as many peach slices as you need. Peaches packaged with dry sugar will thaw more rapidly than peaches frozen in syrup.
• Preheat your oven to 350 °F (177 °C). Set your oven temperature ahead of time, so you won't be waiting for it to heat up later on. While you wait, you can start preparing your batter and filling. You'll be thawing and warming the peach slices before adding them to the cobbler.
• Line the bottom of a 2 US qt (1.9 L) dish with melted butter. Melt ½ cup (118 mL) of butter in the microwave until it has a watery consistency. Next, pour or brush the butter onto the bottom of the dish. Make sure to cover the sides of the pan as well, so the cobbler won't stick to the dish. You can substitute margarine for butter as well.
• Thaw the frozen fruit by placing it in a colander under running water. Pour the defrosted peach slices into a large colander, which you can place under a stream of cool tap water. As you rinse the fruit, rotate the colander so the peach slices can defrost evenly. To ensure a thorough thaw, keep the peaches under running water for at least 30 minutes. Ideally, you want the peach slices to be soft to the touch.
• Warm the peaches, water, and sugar over medium-high heat. Transfer the thawed peaches to a medium saucepan over medium-high heat. Next, pour ⅔ cup (133.3 g) of white sugar and ½ cup (118 mL) of water into the pan. Stir these ingredients together for about 5 minutes, or until a thick syrup forms. Don't worry if the mixture looks a bit watery at first! Since the peach slices were initially frozen, they'll still be filled with some water.
• Create a batter with sugar, salt, milk, flour, and baking powder. Mix 1 cup (130 g) of all-purpose flour, 1 cup (200 g) of white sugar, ½ cup (118 mL) of milk, 1½ tsp (6 g) of baking powder, and ¼ tsp (1.4 g) of salt together in a bowl. Continue stirring the ingredients together until they form a thick, batter-like consistency. To make the mixing process simpler, consider pouring in the dry ingredients first. If you don't want to mix the batter by hand, feel free to use an electric mixer instead.
• Layer the batter and peaches in the greased baking dish. Pour all the batter into the greased dish to form a smooth, thick layer. Next, scatter the warmed peaches into the batter. Try to leave some space between the slices, so the fruit spreads evenly throughout the dessert. If you have any leftover syrup from the peach saucepan, feel free to drizzle it overtop!
• Bake the cobbler for 40 to 45 minutes. Place your cobbler in the oven. If possible, use the oven light to check on the dessert. Once the surface of the cobbler looks golden-brown, you can take it out of the oven!