Peach Cobbler Gone Big Food

PEACH COBBLER GONE "BIG"

Steps:

• 1. To Make the Crust:In a Bowl , Whisk together the flour and salt.Add the shortening and Frozen butter,I use a paring knife and slice the Butter over the ingredients.Then Use a Pastry blender until the mixture forms pea size clumps,Slowly add 1/2 cup of Ice cold water,mixing until the dough forms together Do Not Over Mix.I then Roll the dough into a ball and wrap with Parchment paper,Then I place in the Freezer to Chill for 20min You Need to Make 3 Bacthes of this dough two for the top and half of one for the fluted trim and cut out patterns if you prefer??
• 2. Drain the peaches Reserve the juice for your filling.Lightly Coat the foil tin Pan with Crisco Nonstick Spray. Then Place your Drained Peaches in the pan,I use 3-4 Large Cans of Peaches in Heavy Syrup Net WT 29Oz.Halved Peaches Look Nice and Work Well faced down.I've even used a 5lb can before but doubled the Glaze ingredients. With this glaze its Very Sweet so when you add the peaches it mellows the Flavor and works out well.Make the Glaze then Pour it over the Peaches. You can Doubel the glaze but as I mentioned its Very Sweet So,Don't use two full bacthes..
• 3. Then You take out the pastry that has been chilled, Place on a lightly floured surface, I place a sheet of Parchment paper out and sprinkle the flour on the parchment paper place the dough in between two sheets and roll out dough to fit one side of the pan,Then I carefully place the pastry onto the drained peaches,Try to not let the juice's seap on top if this happens ,Which it will ;) Don't worry dab it up with a papertowel and seal it with the dough.Try to place it close to the edges to prevent this from happening,You will then roll out the other bacth to cover the other side,seal it with your fingers, it will bake together as one full crust,Then you add the fluted crust, Roll out and slice with a Pizza roller and cut into long strips and add to the edges,Flute the Edges.Add Heart Shapped Pattern's Or Personalize it for a Family Reunion...
• 4. Bake for 50-55 Minutes to an hour @ 375 degrees I like to play it on the Safe Side and Bake it @ 350 degrees. Bake Until it gets Golden. If You would like you can top it with Cinnamon Sugar as well prior to Baking. This is a Great Cobbler!!! Everyone Loves it.. It Will Be a Sure Hit!!! I Promise ;] Its Been Tested and approved...
• 5. Also Note; You Can use this Crust for Chicken Pot Pie,And any other Pie filling for a Large Gathering..You'll be The Hit @ The Next Large Gathering, Family Reunion ;]

PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F. Butter a baking dish.
• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the topping: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined.
• Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
• Bake until golden brown and bubbly, 30 to 35 minutes. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice (or spoon the juice over ice cream). Serve warm with vanilla ice cream or fresh whipped 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.

PEACH COBBLER

Steps:

• Add the sliced peaches, sugar and salt to a saucepan and stir to combine. *(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
• Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
• Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
• In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
• Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
• Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.