MOM'S PEACH COBBLER
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees
- Strain the juice from the peaches into a saucepan, add sugar, cornstarch, cinnamon and salt. Mix and cook until bubbly, add lightly chopped peaches, heat through but do not cook.
- Layer in a 9-in.x 13-in. pan, half of the peaches, then a layer of pie crust rolled to fit the pan.
- Pour remaining peach on top of the pie dough.
- Add another layer of pie dough in a lattice pattern or simply rolled out to fit the top of the pan.
- Melt butter and brush on heavily, sprinkle with sugar and cinnamon.
- Bake until bubbling and the crust is golden (about 50 to 60 minutes).
OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 13
Steps:
- Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.
PEACH COBBLER
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 9 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a baking dish.
- For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
- For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
- Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
- Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped cream.
PEACH DUMPLINGS WITH BRANDY CREAM
Just peachy! A dumpling dessert you can serve at any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
- Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
- In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
- Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
- In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.
Nutrition Facts : Calories 1000, Carbohydrate 147 g, Cholesterol 70 mg, Fiber 4 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg
THE LADY AND SONS EASY PEACH COBBLER ( PAULA DEEN )
It was an instant hit on the first day Paula Deen offered this dessert at The Lady & Sons, and remains so today. This delicious cobbler can be found on their dessert trays at both lunch and dinnertime. It's so easy to make you won't believe it! COOKS NOTES: If they are available by all means use fresh peaches. In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. An almost equally good product is frozen peach slices. Simply follow the instructions for the fresh peach slices. NOTE: This is an adopted (late in 2006) recipe and there was already some discussion about the amount of butter necessary in reviews made previous to my inheriting this recipe: Now that I have made it myself, I can say that for me at least, 60 grams (1/4 cup) of butter was fine, (by all means use a little less if you prefer) and my dumplings didn't turn out doughy at all... what I DID mess up was using a larger can of peaches (non-metric sizes of canned fruit don't translate perfectly into metric ones), so I thought that the extra wouldn't matter much, mine was swimming rather a lot in the juice at the bottom and next time I will use all the peaches but only half or 3/4 of the juice from my metric sized can.. Taste was excellent and guests devoured it. I'm delighted to have inherited this recipe, so to both Paula Deen and the previous Zaar owner: Thanks for an excellent recipe !!!
Provided by kiwidutch
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place butter in oven in a 2-quart baking dish to melt.
- Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.
- Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR).
- Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.
- Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.
BRANDIED PEACH COBBLER
Make and share this Brandied Peach Cobbler recipe from Food.com.
Provided by barefootmommawv
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For filling, in a large bowl, combine all filling ingredients except cooking spray. Let stand 30 minutes, stirring often. Meanwhile, preheat oven to 375°F and spray an 11x7x2 inch baking dish with cooking spray.
- For topping, in medium bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. Add oil and milk; blend well. Fold in pecans. Pour peach mixture into baking dish. Evenly drop topping mixture by rounded tablespoons over peach mixture. Bake 45 to 55 minutes or until brown and bubbly. Serve cold or at room temperature with vanilla ice cream.
Nutrition Facts : Calories 555.2, Fat 25.7, SaturatedFat 3.2, Cholesterol 1.4, Sodium 381.1, Carbohydrate 74, Fiber 4.3, Sugar 53.7, Protein 4.9
PEACH COBBLER
Steps:
- Preheat the oven to 375 degrees F.
- Saute peaches in butter, then add vanilla bean and sugar, and flambe with brandy.
- Mix all dry ingredients with the melted butter, buttermilk, and vanilla until a dough is formed. Fill ovenproof dish with peach mixture, top with biscuit mixture, then bake for 15 to 20 minutes at 375 degrees until golden brown.
- Serve with vanilla ice cream, garnish with fresh peach and raspberry puree.
PEACH DUMPLINGS DESSERT
Peach dumplings are a great everyday dessert with ice cream or a drizzle of cream and are a good way to use a bounty of fruit in place of a cobbler.
Provided by Diana Rattray
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan set over medium heat, combine 1 cup sugar, butter, and hot water. Add the sliced peaches and bring to a boil.
- In a medium bowl, combine the flour, baking powder, salt, and optional 1 tablespoon of sugar. Stir in milk or cream to form a stiff dumpling-like batter.
- Drop large spoonfuls of batter onto the boiling fruit.
- Cover the pan and cook for about 20 minutes.
- Spoon out dumplings and fruit into individual serving bowls.
- If desired, sprinkle with a little cinnamon sugar (store any leftovers in a covered container at room temperature) and serve with heavy cream (whipped or as is) or ice cream.
Nutrition Facts : Calories 334 kcal, Carbohydrate 56 g, Cholesterol 28 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 470 mg, Fat 12 g, ServingSize 4 to 6 servings, UnsaturatedFat 5 g
LADY ROSE'S BRANDY PEACH COBBLER WITH DUMPLINGS
This is a cobbler I made for the CHRISTMAS Holiday, and thought by adding a bit of Peach Brandy would elevate the flavors, & I was right. I love Peach Cobbler, but there never seem to be enough crust or juice, so I figured if I added just a bit more dumplings, you could have crust in every bite. I made PUCKER LICIOUS PEACH PIE...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. I would prefer using fresh or frozen peaches but during the off season I used canned variety. I used the gallon size to make both the pie and the cobbler. Preheat oven to 375 degrees F. These are the canned peaches that I used. I did not use the lemon juice in this recipe because of the Brandy.
- 2. Separate peaches from liquid, cut into thirds and reserve liquid.
- 3. Add enough water to peach liquid to make about 6 cups.
- 4. Combine the dry ingredients together, sugar, salt, nutmeg, flour, & cinnamon
- 5. Break one of the refrigerated dough shells into small pieces to be used as dumplings. Set aside till needed to add to peach liquid.
- 6. Add the dry blend ingredients to the liquid, and stir just until it begins to thicken. Simmer over medium high heat.
- 7. Stir in the dumplings and cook over medium high heat just long enough to prevent them from sticking together about 2 to 3 minutes. Add the peaches. Then remove from heat. Add the butter and stir till it melts.
- 8. Then add the vanilla bean paste or extract, butter extract, and Peach brandy in a small cup, stir into liquid mixture.
- 9. Add about a HALF of peach mixture to bottom of a 9 X 13 size baking pan, & top with a pie crust. Place in 375 degrees F. oven and bake for about 15 minutes. THEN REMOVE FROM OVEN. IF YOU WANT TO ADD 4 CRUSTS TO COBBLER, ADD ONE TO BOTTOM OF PAN BEFORE ADDING THE PEACH MIXTURE.
- 10. REMOVE FROM OVEN, and add remaining peach mixture. TOP WITH ADDITIONAL CRUST. Brush top of cobbler with egg wash and then add sparkling sugar crystals. Place cobbler on a larger shallow pan lined with foil to catch any potential drips before adding the last of the cobbler liquid for the oven.
- 11. Return to oven and continue to bake for about 45 to 50 minutes or until crust is golden brown. Remove from oven and serve as desired. PLEASE NOTE IF THERE IS TOO MUCH LIQUID OVER THE TOP OF THE CRUST BEFORE BAKING THAT PART WILL NOT GET AS GOLDEN BROWN ON TOP AS THE PART THAT IS NOT COVERED IN LIQUID. So you may want to remove some of the excess liquid BEFORE baking.
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