Our Favorite Peach Cobbler Food

PEACH COBBLER I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour butter in to the bottom of a large casserole or 9 x 13 inch pan.
• In the prepared dish, toss together the peaches and 2 tablespoons sugar.
• In a mixing bowl, combine the 1 cup sugar, salt, baking powder, flour, cinnamon, and milk. Spoon batter over the peaches.
• Bake for 45 minutes in the preheated oven, or until top is golden brown.

PEACH COBBLER

Steps:

• Melt butter in a 9 x 13 inch pan.
• Mix together flour, sugar, baking powder & salt.
• Stir in milk & egg.
• Pour evenly over melted butter.
• Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
• Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
• Serve warm with ice cream.

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.

OUR FAVORITE PEACH COBBLER

Steps:

• Make cobbler pastry first by combining flour and salt.
• Using a pastry blender cut in shortening until mixture resemble coarse meal.
• Sprinkle water over flour mixture,and stir with a fork until the ingredients are moistened.
• Then form dough into a ball and chill.
• Roll out chilled dough on a floured surface to 1/4 inch thickness.
• Cut into 1 inch strips and save enough strips to make a lattice top. I usually save ten or more strips.
• Place the remaining strips on a baking sheet and bake at 450* for 10 minutes or you can leave them uncooked like I do.
• To make the peach filling combine peaches, water and butter in a medium size pan.
• Bring this mixture to a boil and cook over low heat until peaches are soft.
• After the peaches are soft add 1 1/2 cups sugar, flour, cinnamon and salt .
• Cook over low heat, stirring gently until the sugar has dissolved and the peach mixture has thicken.
• Put half of the peach mixture in a lightly greased 12x8x2 baking dish.
• Put the cooked or uncooked pastry stips on top of peach mixture.
• Spoon the rest of the peach mixture over the pastry strips in the baking dish.
• Take the remaining pastry strips and make a lattice topping over the top layer of peaches.
• Sprinkle 1 tablespoon sugar over lattice top.
• Bake for 35 to 40 minutes at 375*.