THE BEST PEACH COBBLER
In our classic southern-style peach cobbler, we layer the fruit on top of the batter before baking. In the oven, the sweet batter rises through the peaches, creating a light and airy cake-like topping. We left the peaches unpeeled, which adds a nice color and makes the recipe even easier. Serve it with vanilla ice cream for the perfect summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
INDIVIDUAL PEACH COBBLERS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
- Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
- While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.
- Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired.
MINI PEACHBERRY COBBLERS
Cute, scrumptious desserts sized for two. Perfect for summer when there are fresh blueberries and peaches. You can also make this with thawed frozen fruit. So simple and so good! The original recipe is from Cooking for Two, which is published by Taste of Home.
Provided by A Messy Cook
Categories Dessert
Time 40m
Yield 2 mini cobblers, 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine first four ingredients in small bowl.
- Combine milk and melted butter; stir into dry ingredients until smooth.
- Pour into two greased 8-oz. ramekins or custard cups.
- Top with fruit.
- Bake at 350 degrees for 30-35 minutes or until fruit is tender, and serve warm with vanilla ice cream!
- To serve more people, you can double this recipe and bake it in an 8-inch square pan.
Nutrition Facts : Calories 283.4, Fat 11.9, SaturatedFat 7.3, Cholesterol 31.1, Sodium 496.4, Carbohydrate 42.6, Fiber 2, Sugar 28.8, Protein 3.6
INDIVIDUAL PEACH COBBLER CUPS
Cut out circles of refrigerated pie crust dough are pressed into muffin cup tins, filled with a cooked peach mixture and baked. You can use frozen or fresh peaches for this recipe. Awesome served warm from the oven with vanilla ice cream.
Provided by Marie
Categories Dessert
Time 46m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Unfold pie crust onto lightly floured surface.
- Cut (4) 4 1/2" circles from each crust.
- Cut the scraps into strips or small uneven shapes.
- Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
- Repeat with remaining 7 round circles.
- Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
- Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
- Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
- Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
- Press the edges of the dough inward toward the fruit.
- Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
- Bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
- Remove from oven and let pan cool on a wire rack for 5 minutes.
- Run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 410.3, Fat 20.4, SaturatedFat 7.5, Cholesterol 7.6, Sodium 367.9, Carbohydrate 54.9, Fiber 1.6, Sugar 28.9, Protein 2.8
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- Preheat your oven to 400 degrees F. In a large bowl, stir together the peaches, sugar, brown sugar, lemon juice, cornstarch, kosher salt, almond extract, and nutmeg. Divide the peach mixture among four mini loaf pans or pour it into one 9×9-inch baking dish. Bake for 10 minutes.
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- Drop spoonfuls of the biscuit dough onto the peaches. Slightly smooth to avoid any overly thick areas. In a small bowl, combine the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Sprinkle the top of the dough with the cinnamon and sugar mixture.
- Return the cobbler to the oven and bake for an additional 25-30 minutes or until bubbly and browned on top. A toothpick inserted near the center should come out clean.
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