Paige Denisons Deep Dish Peach Cobbler Food

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PEACH COBBLER



Peach Cobbler image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10

4 cups sliced peeled fresh peaches (4 to 5 peaches)
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon cornstarch
1/2 cup boiling water
Serving suggestions: vanilla ice cream or whipped cream, optional

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches.
  • In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over.
  • Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired.

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.

EASY SOUTHERN PEACH COBBLER



Easy Southern Peach Cobbler image

Homemade peach cobbler is a classic dessert in any Southern home. Made the soul food way, this version is deep-dish, juicy, and buttery, with a double crust and plenty of cinnamon and nutmeg. It's simple to make, and easy even for novice bakers because it uses store-bought refrigerated pie crust. Take advantage of fresh peaches while they are in season from May through late September. Or use frozen peaches instead and just simmer the filling for about 10 minutes after you bring it to a boil. Note that the total time to make the recipe includes about 2 ½ hours for cooling. The recipe is a Yummly original created by Krysten and Marrekus Wilkes of [Cooks with Soul](https://www.yummly.com/dish/author/Cooks-with-Soul).

Provided by Yummly

Categories     Desserts

Time 4h

Number Of Ingredients 13

2 3/4 pounds peaches 6-8 yellow, firm-ripe
1/2 cup salted butter plus more, at room temperature, for greasing the dish
1/2 cup light brown sugar packed
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 refrigerated pie crusts store-bought, for a 9-inch pie
flour optional
1 large egg
1 teaspoon water

Steps:

  • Preheat oven to 350°F (375°F if you're using a glass baking dish).
  • Fill a medium saucepan three-quarters full with water and bring to a boil. Add a few peaches at a time and cook just until the skin loosens easily with a knife tip, about 15 seconds. Remove peaches from water with a slotted spoon and let stand until cool enough to handle. Peel off skin, then cut peaches into wedges ½ to 1 inch thick.
  • Melt ½ cup butter in a Dutch oven or 5- to 6-quart pan over medium heat. Add sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt to the pan and stir, then add peaches and stir to coat evenly. Bring to a boil, then remove from heat and let cool completely. To speed things up, transfer filling to a sheet pan and cool in the refrigerator.
  • With room temperature butter, grease a 1 ½-quart baking dish that's 2-½ to 3 inches deep and about 7x11 inches wide; or use an 8-inch square baking dish. If needed, roll out a single pastry dough round on a lightly floured surface to fit the shape of the dish. Press the single pastry dough round into the bottom and all the way up the sides of the dish and trim sides flush with top of dish.
  • On a work surface, cut the second pastry dough round into strips 1-inch wide (or use the dough as a full sheet, rolling to fit the shape of the dish if needed). Pour the cooled peach filling into the lined dish. Arrange half the dough strips on top in one direction, then the remaining strips over them in the opposite direction to create a lattice. If using the full sheet, set it on top of the filling, letting the edges come up the sides of the dish a little, and cut a few slits in the center.
  • Whisk egg in a small bowl to blend with the water. Brush top of dough with egg wash.
  • Bake cobbler until golden brown and bubbling, 45-55 minutes. Let cool at least 2 hours before serving.

Nutrition Facts : Calories 520 calories, Carbohydrate 69 grams, Cholesterol 55 milligrams, Fat 27 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 400 milligrams, Sugar 32 grams

DEEP DISH PEACH COBBLER



Deep Dish Peach Cobbler image

I came across this by accident. when I completely misread the directions for peach cobbler from someone else. Everyone was saying this is the best you've ever made. So today I re-read the directions, and realized I had messed up...but it turned out to be a good thing this time! So now I get to post my own recipe!

Provided by Tara Gilmore

Categories     Desserts

Time 1h40m

Number Of Ingredients 8

1 1/2 box pillsbury ready crust, pie crust
2 1/4 c sugar
1 1/4 c butter, melted
3 tsp cinnamon
3 tsp nutmeg
3 tsp vanilla
3 can(s) (15oz ea) sliced peaches in heavy syrup (i prefer del monte)
2 Tbsp butter, melted (optional)

Steps:

  • 1. Take 2 of the pie crusts and peel into strips. Take one of the pie crusts, place on an ungreased cookie sheet. Bake on 450 degree for 10-12 minutes. Set aside. Turn oven down to 350 degrees. Place the 2nd crust strips in the bottom of your ungreased baking pan, bake for 10 minutes, set aside as well.
  • 2. Stir sugar, cinnamon, nutmeg, vanilla, and 1 1/4c butter together in a large bowl.
  • 3. Pour half of the mixture over the crust in your baking pan, add the crust from the cookie sheet to the top. Spread as desired. Pour the remaining mixture on top of the crust.
  • 4. Take the last crust and stretch to fit the pan seal the edges. Brush the remaaining butter over the crust. Add slits sporadically (get creative). Bake at 350 degrees for one hour.
  • 5. Sprinkle cinnamon over the top. Let cool for an hour. Store covered in the fridge.

DEEP DISH PEACH COBBLER



DEEP DISH PEACH COBBLER image

This has to be the best cobbler ever!!!!!

Provided by April Alvarez

Categories     Fruit Desserts

Time 20m

Number Of Ingredients 5

1 c butter melted
1 c sugar
1 c self-rising flour
1 c milk
1 large can sliced peaches (or 1 quart fresh sliced)

Steps:

  • 1. Combine butter,sugar,flour and milk in blender and blend. pour into butter or pam sprayed casserole dish. Add peaches (if using canned peaches DO NOT drain juice JUST pour all OVER the top of flour mixture) DO NOT STIR!!!!
  • 2. Bake at 350 degrees until golden brown. MAN NOW I'M HUNGERY.

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