Peach Cobbler In 8x8 Pan Food

OLD FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 400° F.
• Add filling ingredients EXCEPT brown sugar (basically, your peaches, sugar, lemon juice, flour salt, nutmeg, cinnamon and vanilla extract) to a large bowl and stir gently to combine.
• Grease an 8x8 baking pan. Add peach mixture in an even layer. Sprinkle brown sugar over the top and bake for 10 minutes.
• In the meantime, add flour, 1/2 cup sugar, salt and baking powder into a medium bowl and stir to combine. Chop the butter into small pieces. Add them to the bowl and use your fingertips or a pastry cutter to work them into dough until pea sized pieces are formed. (See notes for alternative method).
• Add the heavy cream and flour to the mixture and mix until just combined. Do not overmix.
• Remove the baking pan from the oven after 10 minutes. Carefully spoon the dough over the top. It doesn't have to cover everything, that's why this is a "cobbler"!
• Place the cobbler into the oven and bake for 10-15 minutes until the topping begins to brown.
• This step is part way optional. But if you give the top a brush (or a dab) with egg wash and a sprinkle of sugar, it will look extra pretty when it comes from the oven as it finishes baking.
• Oh, and an egg wash is just some egg white mixed with a little liquid - or in this case water. It gives the cobbler a glossy finish and also gives the sugar sprinkled on top something to adhere to.
• I say it's worth the extra effort. But if you choose to forgo this step, you'll need to still cook the cobbler for another 10-15 minutes or so until the top is golden brown and the peaches are bubbly.
• Let it cool slightly before topping with ice cream or whipped cream.

PEACH COBBLER

Steps:

• Preheat oven to 350° F.
• Peel peaches (if desired) and then slice into ½-inch thick slices.
• In a large bowl, stir together the peaches, ¼ cup granulated sugar, lemon juice, cornstarch, vanilla and ½ teaspoon cinnamon.
• Pour the peach mixture into an 8x8-inch square baking dish. Bake the filling for 10 minutes and then remove from the oven.
• Meanwhile, mix up the cobbler topping. In a large bowl, whisk together the flour, ¼ cup granulated sugar, baking powder, cinnamon and salt until well combined.
• Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the flour mixture until the largest pieces of butter are the size of small peas.
• Add the milk and use a fork to mix the dough until it comes together. The dough will be somewhat dry, but should come together after some mixing.
• Divide the cobbler dough into 9 portions. Flatten each dough piece slightly so that it is about ¾-inch thick and place on top of the peach filling. The dough pieces do not need to be perfectly round; the cobbler will have a somewhat rustic look to it. Sprinkle the top with sugar, if desired, and use oven mitts to return the hot pan to the oven.
• Bake for 40-45 minutes, until the topping is golden brown and cooked through. Check that the underside of the topping is done (not gooey) in the center of the pan by gently lifting it up to check the underside.
• Let cobbler cool for about 15 minutes and then serve warm.

MY GRANDMOTHER'S FRESH PEACH COBBLER

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.

BUSY MOM PEACH COBBLER

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients.
• Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter.
• Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.

PEACH COBBLER

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.

MY BOTTOM-UP PEACH COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the butter into a 8x8-inch baking dish, and place into the oven until melted. Stir the sugar, nutmeg, and self-rising flour together in a mixing bowl. Stir in the milk until no lumps remain. Pour the batter over the melted butter in the baking dish. Do not stir. Spoon the sliced peaches over top; gently pour in the juice.
• Return to the oven, and bake until the batter has firmed and the cobbler has risen a bit, 35 to 45 minutes.

FRESH PEACH COBBLER

Steps:

• In a bowl, combine peaches and 3/4 cup sugar; set aside. Pour butter into an 8-in. square baking dish. In a bowl, combine the flour, baking powder, salt, nutmeg and remaining sugar; stir in milk just until combined. Pour over butter. Top with the peaches. Bake at 375° for 45-50 minutes or until 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.