OLD FASHIONED PEACH COBBLER
I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!
Provided by ELETA
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h10m
Yield 18
Number Of Ingredients 16
Steps:
- In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
- In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
- Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
- Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 43.7 g, Cholesterol 25.6 mg, Fat 17.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 176.9 mg, Sugar 29.5 g
THE MOST UNBELIEVABLE PEACH COBBLER RECIPE
Steps:
- If you're going to use fresh peaches, remember to wash them before you start preparing your peach cobbler recipe.
- Then, I'm going to add my sliced peaches , and 1/2 cup of sugar into a bowl.
- As the peaches are marinating in their own juices. I begin to add 1 teaspoon of vanilla flavoring, 1/2 cup of softened unsalted butter, and 1 tablespoon of cinnamon.
- Next, add a 1/2 cup of all-purpose flour and a 1/2 cup of water, and mix them together. This is to ensure that as your peaches cook, they will bubble in a thick, rich, and sugary peach juice.
- As your peaches are still marinating, after you've mixed in all the ingredients you can began to bake your crust. Sometimes I cook my own pie crust from scratch, but in this recipe I'm using a store bought crust. I cooked the bottom of my crust for about 10 minutes on 325 degrees.
- Once I remove my finished crust, I began to pour my peach cobbler mixture into my 9X 13 inch pan.
- Then, add the top layer of dough in the design of your choice. Sprinkle the top of your cobbler with a little cinnamon and sugar.
- Place your peach cobbler in the oven on 350 degrees for about 40-45 minutes or until the top of your cobbler is a beautiful golden brown.
PATTI LABELLE'S PEACH COBBLER
Steps:
- Preheat oven to 375 degrees F. Grease a 13x9-inch baking pan with 1/2 stick (4 tbs) of the butter. Set aside.
- On a lightly floured surface, roll out the pie crusts until they are large enough to cover the baking pan surface.
- In a large skillet, melt the remaining 1/2 stick (4 tbs) butter over medium heat. Mix in agave syrup, cinnamon, nutmeg, and peaches. Add in 2 pinches of salt and mix well. Once the mixture begins to simmer, reduce the heat to low and continue cooking for 10 minutes. Remove mixture from heat and set aside to cool.
- Pour half of the peach mixture into the prepared baking pan in an even layer. Grate half of the orange zest on top of the peaches. Place the first sheet of pie crust on top. Bake for 15 minutes or until light brown.
- Take the cobbler out of the oven. Pour the remaining half of the peach mixture on top and grate the remaining orange zest on top of the peaches. Place the second pie crust on top, brush with a thin layer of egg wash and sprinkle cinnamon.
- With a fork, poke holes on the top layer. This will help it cook evenly and allow steam to escape. Bake for 40 minutes or until the peach juices start to bubble and the top crust is golden brown.
- Serve with a scoop of vanilla ice cream on top.
Nutrition Facts : Calories 200 cal
DOUBLE CRUSTED PEACH COBBLER
Steps:
- Crust:
- Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
- Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
- Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
- Filling:
- Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
- Preheat oven to 375 degrees F.
- Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.
MELT IN YOUR MOUTH PIE/COBBLER CRUST
This is a recipe for the most delicious pie crust, handed down from generation to generation. When you want your pie or cobbler to have that extra flavor, try this easy to make, flaky, crust.
Provided by Lea Marie
Categories Dessert
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the Crisco into the flour and salt. Don't overwork. This should be very rough consistency.
- Beat the egg; add vinegar and water.
- Sprinkle the water mixture over the flour.
- Toss with a fork until coarsley mixed.
- Divide dough in half for two pie crusts. Shape into balls and chill 15 minutes.
- Roll on floured surface.
- Balls of dough may be combined for a large cobbler crust.
- Follow baking instructions for your pie or cobbler.
Nutrition Facts : Calories 5586.6, Fat 419.9, SaturatedFat 167.6, Cholesterol 441.1, Sodium 2408.6, Carbohydrate 382.1, Fiber 13.5, Sugar 1.8, Protein 57.9
OLD-FASHIONED PEACH COBBLER WITH SUGARED CRUST
This classic southern old-fashioned Peach Cobbler recipe uses brown, white, and turbinado sugar to create the best crispy sugared crust BURSTING with flavor!
Provided by Elizabeth Lindemann
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan, combine the sliced peaches (4 cups) with the brown sugar (1/2 cup) and a small pinch of salt and and cook on medium for just a few minutes, until the sugar is dissolved and the peaches are very juicy.
- Add the melted butter (8 tablespoons) to the bottom of a 9x13 baking dish. (Tip: You can melt it separately and pour it in, or just stick the whole pan in the microwave or in the oven to melt the butter directly in it.)
- In a large bowl, mix together the flour (1 cup), the baking powder (1 teaspoon), and the sugar (3/4 cup). Stir in the milk (3/4 cup) until just combined. Pour on top of the melted butter in the baking dish, and smooth it out as best you can with a wooden spoon or spatula (it's OK if it's not perfect!).
- Pour the peach mixture evenly on top of the flour mixture.
- Sprinkle evenly with the ground cinnamon (1 teaspoon) and the turbinado sugar (1/4 cup).
- Bake for 30-40 minutes, or until browned on top. If you like, you can broil it for the last 2-3 minutes to form an extra-crispy and browned caramelized sugared layer on top. Serve warm with vanilla ice cream or whipped cream, if desired.
Nutrition Facts : Calories 352 kcal, Carbohydrate 59 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 115 mg, Fiber 2 g, Sugar 46 g, ServingSize 1 serving
ANYTIME OF YEAR PEACH COBBLER
Fresh peaches are at their best in late summer, but you don't need fresh peaches for a great peach cobbler. This recipe uses canned peaches so you can enjoy this treat any time of year! Plus, many people think of "cobblers" as dumpling-style desserts. But where I'm from in Louisiana, the best peach cobblers are made with a double pie crust (and therefore a high crust-to-peach ratio!). For a shortcut, swap the homemade crust for 2 rounds of boxed pie dough.
Provided by Vallery Lomas
Categories dessert
Time 3h30m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Roll two-thirds of the pie dough into a 12-inch square on a lightly floured surface. Fit the dough into the corners and up the sides of an 8-inch square baking pan and refrigerate. Roll the remaining dough into a 9-inch square on a lightly floured surface. Place the square of dough on a baking sheet and refrigerate 1 hour while you prepare the filling.
- Drain the peach slices and put in a large bowl with the brown sugar, cornstarch, nutmeg, salt, lemon juice, brandy and vanilla. Mix well.
- Remove the dough-lined pan from the refrigerator and sprinkle the bottom with 1 tablespoon of the granulated sugar and the flour in an even layer. Add the peaches and any accumulated juices. Put the butter pieces on top.
- Remove the dough square from the refrigerator and place it on top, pinching the edges together and folding under to seal. Crimp as desired. Make a 2-inch X on the top crust with a sharp knife and cut 4 large slits around the center. Put the cobbler in the freezer while the oven preheats.
- Preheat the oven to 400 degrees F. Beat the egg in a small bowl. When the oven is hot, remove the cobbler from the freezer and brush the top with egg wash and sprinkle with the remaining 2 teaspoons granulated sugar and the cinnamon.
- Bake for 15 minutes, then lower the temperature to 350 degrees F and bake until the juices are bubbling and the crust is golden, about 35 minutes. Let cool before enjoying (the longer it cools, the more the filling will set). Serve with a scoop of ice cream, if desired.
- Add the flour, sugar and salt to the bowl of a food processor. Pulse until the mixture is combined. (Alternatively, you can use a large bowl and a pastry blender.)
- Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses.
- Add 6 tablespoons of the cold water to a small cup. Add the apple cider vinegar. Pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like cottage cheese and there are no large pockets of flour. If necessary, pulse in up to 2 more tablespoons cold water.
- Tip the mixture onto your work surface and gather the dough together. Divide the dough by shaping two-thirds of it into a square and wrapping tightly in plastic wrap. Shape the remaining one-third into a smaller square and wrap tightly in plastic. Let rest in the refrigerator for at least 1 hour and up to 3 days. It can also be frozen for up to 2 months. Makes one 8-inch square double crust.
PEACH COBBLER
My friends and family favorite desserts
Provided by irene BETHEL
Categories Fruit Desserts
Time 50m
Number Of Ingredients 8
Steps:
- 1. Open both cans of peaches and put in large pot and add vanilla,white sugar, brown sugar, cinnamon,nutmeg, butter.
- 2. cut 2 of the crusts into 1 1/2 inches wide while rolled then unrolled and cut into 2 in. squares.
- 3. Bring peaches and ingredients to a boil then add the crust squares spacing them and boil until dough of crust looks kind of clear.
- 4. Pour peach mixture in a square large pan, then Take the other 2 crusts and cut in strips and put criss cross over the peach mixture then bake at 350 degree until crust is browned. Let cool off serve with icecream if you like.
EASY SOUTHERN PEACH COBBLER
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
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
SOUTHERN "ONE-CUP" PEACH COBBLER
In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.
Provided by Joe Sevier
Categories Cobbler/Crumble Dessert Peach Lemon Butter Milk/Cream Vanilla Ice Cream Summer Bake Quick & Easy
Yield 8 servings
Number Of Ingredients 11
Steps:
- Toss peaches, lemon zest, lemon juice, 1/4 cup sugar, and 1/4 tsp. salt in a large bowl. Let sit, stirring occasionally, until saucy, about 15 minutes.
- Preheat oven to 350°F. Place butter in a 13x9" glass or ceramic baking dish and heat in oven until melted, 8-10 minutes. Remove pan from oven.
- Meanwhile, whisk flour, baking powder, and remaining 3/4 cup sugar and 1/2 tsp. salt in another large bowl. Add milk and vanilla and whisk until batter is smooth with no lumps. Pour evenly over melted butter in baking dish (do not mix). Spoon fruit mixture and 3 Tbsp. of the accumulated juices evenly over batter.
- Bake cobbler, rotating pan halfway through, until batter is puffed and lightly golden across the surface and browned around the edges, 40-45 minutes. Let cool 10 minutes.
- Serve with ice cream or whipped cream if desired.
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- First, wash the peaches, and dry them with paper towels. (You'll want your peaches to be semi-ripe, they're easier to peel and slice. When you're picking them, you want them a little firm, if they're soft, or squishy to the touch, they're really ripe, and harder to work with - won't hold their shape. If they're just a little firm - not hard -they'll work fine). Peel the peaches with a sharp carving knife, and slice them in 1/4 inch slices, and cut them away from the pit; run your knife between the slice and the pit. Place the peaches in a bowl as you slice them. When all the peaches have been sliced, add the 2 cups of sugar over the peaches, sprinkle the cinnamon and flour on the sugar, and stir well to blend. Set the peaches aside. The sugar will draw out some of the juice in the peaches, that's fine, you'll use all of it.
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- In a one cup measuring cup, break the egg into the cup, and beat the egg until it's lemon yellow and a little fluffy. Add the teaspoon of vinegar, and stir. Add the teaspoon of sugar, and stir Fill the cup with water, stir, and add to the flour mixture. Stir the egg mixture into the flour mixture until it's completely blended, and then with clean hands, separate the dough into two large balls, and leave them in the bowl. (You'll want to have some extra towels to wipe your hands - paper towels work well). Place a large piece of Parchment paper on the counter, and sprinkle the paper with flour.
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