Peach Cobbler Pull Apart Bread Recipe 425 Food

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.

EASY FRESH PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
• Bake in preheated oven 35 to 45 minutes, until golden.

PEACH COBBLER BREAD

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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.

FRESH PEACH COBBLER BREAD WITH PECAN TOPPING

Steps:

• Cream butter and sugar.
• Add eggs, one at a time, beating well after each.
• Beat in water and vanilla.
• Combine dry ingredients and add to creamed mixture.
• Stir in peaches.
• Pour into greased 9x5x3 loaf pan.
• Combine ingredients for topping and sprinkle over.
• Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool for 10 minutes, then remove from pan to wire rack.

PEACH COBBLER PULL-APART BREAD RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Spray an 8x4" loaf pan with cooking spray. (A disposable aluminum loaf pan works great.) Set aside. Separate the 8 biscuits; then separate each biscuit in half, for a total of 16 thin biscuits. (I laid them out on a piece of foil.) Spread about a tablespoon of preserves on top of each biscuit piece. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle mixture over the preserves. Tilt the loaf pan upright on one end. (I set it over a pot to keep it from falling over.) Stack the biscuits in 4 piles of 4 biscuits each. Starting at the bottom end of the pan, begin stacking the piles of biscuits, starting and ending with the sides without the filling toward the ends of pan. (You might need to lightly shake the pan to fill it fully.) Bake 35-40 minutes, or until golden brown. Cool in pan on a wire rack for about 30 minutes, until lukewarm. Transfer to a serving plate, top side up. Whisk together the confectioners sugar, salt, and just enough cream for drizzling consistency. Drizzle over the top of the loaf. (I used a plastic ziptop bag for drizzling.) Pull bread apart and serve warm with a cup of freshly brewed coffee.