Nobody Will Guess Peach Cobbler Food

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THE BEST PEACH COBBLER



The Best Peach Cobbler image

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

5 small peaches, cut into 1/4-inch-thick slices (about 5 cups)
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1/2 stick (4 tablespoons) unsalted butter
3/4 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
3/4 cup milk, at room temperature

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.

MY GRANDMOTHER'S FRESH PEACH COBBLER



My Grandmother's Fresh Peach Cobbler image

My grandmother used this recipe every summer when the peaches were ripe. She got the recipe from her church cookbook. You can use any almost any kind of fruit in the cobbler, it will still be good.

Provided by The Giggle Box

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup melted butter
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced
3/4 cup sugar

Steps:

  • Preheat oven to 350°.
  • Pour melted butter into an 8x8 pan.
  • Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
  • Pour over melted butter.
  • Cover with peach slices.
  • Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
  • Bake until batter rises to top and forms a nice brown crust, about 20 - 30 minutes.

CRISP PEACH COBBLER



Crisp Peach Cobbler image

This recipe was inspired by one from Renee Erickson's in cookbook, 'A Boat, a Whale, and a Walrus.' It's a lot crispier than a regular cobbler, and you can use the technique for other fruit cobblers. Serve warm with vanilla ice cream.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

6 large fresh peaches, pitted and cut into eighths
1 lemon, zested and juiced
½ cup unsalted butter, at room temperature
1 ¼ cups white sugar
1 ⅓ cups self-rising flour
⅓ cup rolled oats
⅔ cup whole milk
¼ cup white sugar
2 tablespoons cold water, or as needed to wet topping sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.
  • Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.
  • Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.
  • Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.
  • Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 62.3 g, Cholesterol 32.5 mg, Fat 12.6 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 7.7 g, Sodium 278.6 mg, Sugar 44.5 g

AMERICAN GIRL'S PEACH COBBLER



American Girl's Peach Cobbler image

The first person I served this for didn't like peach cobbler (unknown to me). He really enjoyed it. I just made it because it sounded yummy and I was dieting. No one will ever guess it's 'lighter' than any other cobbler. I hope you like it. Oh! and it's quick and easy.

Provided by AMERICAN GIRL

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 6

½ cup reduced-calorie margarine, melted
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups white sugar
½ cup skim milk
4 (15 ounce) cans sliced peaches packed in juice, drained and juice reserved

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter.
  • Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 53.8 g, Cholesterol 0.2 mg, Fat 3.5 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 156.8 mg, Sugar 39.9 g

NOBODY WILL GUESS PEACH COBBLER



Nobody Will Guess Peach Cobbler image

The butter and sugar mixture caramelizes over the bread strips to make a crispy top. No one ever guesses that this is made with plain old bread!

Provided by Librarybaker

Categories     Dessert

Time 45m

Yield 1 cobbler, 6 serving(s)

Number Of Ingredients 6

6 fresh peaches, peeled, stoned, and sliced
1 1/2 cups sugar (use less if peaches are sweet)
2 tablespoons flour
1 egg
1/2 cup butter, melted
5 slices white bread, with crusts removed

Steps:

  • Place the fruit in a buttered 8 X 8 inch baking dish.
  • Cut each slice of bread into five stripe. Place the strips onto the fruit.
  • In a separate bowl, mix the sugar, flour, egg, and melted butter. Pour this mixture evenly over the bread and fruit.
  • Bake at 350 degrees for 30 to 35 minutes or until golden brown.

GOOD-'N'-GOOEY FRESH PEACH COBBLER



Good-'n'-Gooey Fresh Peach Cobbler image

This is a real Texas peach cobbler with an abundance of juicy fruit and a sweet, biscuit-like batter topping that is crunchy on the surface and doughy inside. This recipe comes from Cheryl and Bill Jamison.

Provided by Miss Annie

Categories     Dessert

Time 1h10m

Yield 1 nine x thirteen Cobbler, 16 serving(s)

Number Of Ingredients 11

12 -14 ripe peaches, peeled and sliced
1/4 cup sugar
1 teaspoon fresh lemon juice
2 teaspoons cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon vanilla
1/2 cup unsalted butter
1 1/4 cups flour
1 cup sugar
2 teaspoons baking powder
1 cup milk

Steps:

  • Preheat oven to 350 degrees F.
  • In a bowl, mix together all the filling ingredients.
  • Set aside.
  • The filling will be a bit juicier than most pies.
  • Melt butter in a 9x13 baking dish in the oven.
  • In another bowl, stir together flour, sugar, and baking powder, and then add the milk.
  • Mix until lightly blended.
  • Spoon the mixture evenly over the melted butter.
  • DO NOT STIR.
  • Pour the peach filling evenly over batter.
  • Bake 45 minutes.
  • Serve warm, with vanilla ice cream or whipped cream if desired.

DAD'S PEACH COBBLER



Dad's Peach Cobbler image

A treasured family recipe from Lazarus Lynch's book, Son of a Southern Chef. This peach dessert is perfect for summer barbecues.

Provided by Lazarus Lynch

Categories     Dessert     Peach     Cinnamon     Bake     Summer     Fruit     Fourth of July     Juneteenth

Yield Serves 10 to 12

Number Of Ingredients 18

Crust:
3 cup all-purpose flour, plus more for dusting
3 tablespoons sugar
2 teaspoons kosher salt
¾ cup (1½ sticks) unsalted butter, cut into cubes and chilled
1 cup ice-cold water, plus more as needed
Filling:
3½ pounds fresh peaches, pitted and quartered or two (29-ounce) cans peaches, drained
1 cup sugar
¼ cup all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
Fine sea salt
To Assemble:
1 large egg, beaten
Ground cinnamon, for dusting
Sugar, for dusting
Ice cream, for serving

Steps:

  • Make the crust: In the bowl of a food processor, pulse together the flour, sugar, and 2 teaspoons salt until just combined. Add the butter and pulse a few more times until the mixture is coarse but the butter pieces are still visible. Slowly add the ice water and pulse to form a dough, six to eight pulses. If the dough looks and feels very dry, add more ice water, 1 tablespoon at a time. Divide the dough in half and wrap each half tightly in plastic wrap; flatten each piece into a disc. Refrigerate the dough for 1 hour.
  • Make the filling: In a large bowl, mix together the peaches, sugar, flour, cinnamon, nutmeg, and a pinch of salt. Set aside.
  • Preheat the oven to 375ºF.
  • Remove the dough from the refrigerator and cut in half. On a lightly floured surface, roll it into a 9 x 13-inch rectangle, about ¼ inch thick. Set aside and repeat with the second piece of dough.
  • Line a 9 x 13-inch baking dish with one of the dough rectangles, pressing any excess dough against the sides of the dish. Pour in the peach filling and spread it evenly. Place the second rectangle of dough on top of the peaches and tuck the excess dough into corners. Brush the dough with the beaten egg and sprinkle with cinnamon and sugar. Pierce the top with the tip of a sharp knife in several places to allow steam to escape while baking. Bake until the top crust is golden brown, about 1 hour 15 minutes. Let cool on a rack before serving. Serve with ice cream.

OLD FASHIONED PEACH COBBLER



Old Fashioned Peach Cobbler image

Make and share this Old Fashioned Peach Cobbler recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
28 ounces peaches (canned)
1 cup sugar
1 1/2 cups sugar
1 1/2 self rising flour
1/2 cup water
3/4 cup water
1 tablespoon cornstarch
2 teaspoons vanilla extract
milk
1/2 cup sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter in 13x9 metal baking pan.
  • In heavy saucepan, combine peaches (undrained), 1 cup sugar, 1/2 cup water. Bring to a boil.
  • In small bowl, combine 3/4 cup water & cornstarch then add to peach mixture.
  • Return to boil.
  • In mixing bowl, combine 1-1/2 cups sugar, the self-rising flour, vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter).
  • Pour hot peaches into pan with melted butter, and pour batter all over peach mixture.
  • Top with cinnamon/sugar mixture and bake for 30 minutes it's or until golden brown.

Nutrition Facts : Calories 774.1, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 105.4, Carbohydrate 171.3, Fiber 3.2, Sugar 166.6, Protein 1.9

TORTILLA PEACH COBBLER



Tortilla Peach Cobbler image

Make and share this Tortilla Peach Cobbler recipe from Food.com.

Provided by Carole Reu

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup sugar
1 tablespoon cornstarch
16 ounces unsweetened frozen peach slices, frozen & thawed
1 teaspoon candied ginger, chopped
2 white flour tortillas or 2 wheat flour tortillas
1 tablespoon sugar
almonds, sliced

Steps:

  • Preheat oven to 400 and lightly spray an 8 or 9" round cake pan.
  • In a mixing bowl, stir together sugar and cornstarch.
  • Add peaches with juice and ginger.
  • Toss to combine evenly.
  • Spread 1/2 of the peach mixture evenly into prepared pan.
  • Arrange 1/2 of the tortilla strip over peaches.
  • Top with remaining peach mixture. Arrange remaining tortilla strips over peaches in a lattice pattern.
  • Lightly spray lattice with cooking spray and sprinkle with sugar and almonds, if desired.
  • Bake 25 minutes until filling is bubbly throughout and top is browned.

Nutrition Facts : Calories 232.6, Fat 2.1, SaturatedFat 0.5, Sodium 146.7, Carbohydrate 52.6, Fiber 2.4, Sugar 38, Protein 2.9

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