Peach Cobbler With Jalapeno Jack Topping Food

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.

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:

• 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.

SANTA FE PEACH AND MANGO COBBLER

Steps:

• In a bowl, combine fruit, jalapeno, sugar, cornstarch, and cinnamon. Stir to coat and let set for 1 hour.
• Set up grill for direct cooking over medium heat. In a bowl, blend together 1/4 cup of butter and sweet corn cake mix with a fork until crumbly. Set aside. Place remaining 1/4 cup butter in a 10-inch cast iron skillet (or other oven-proof skillet) and set on hot grill. When butter has melted, add fruit mixture. Stir to combine. Sprinkle the corn cake mixture to cover thefruit. Cover grill and cook 20 minutes or until mixture is bubbling and caramelized around the edges of the pan. Remove from grill and let cool. Serve warm with a scoop of ice cream or a dollop of whipped topping.
• INDOOR: Prepare fruit mixture as directed. Preheat oven to 350 degrees F. Lightly spray 4 ramekins with cooking spray; set aside. Prepare corn topping mixture as directed. Spoon fruit mixture into prepared ramekins and sprinkle with corn topping mixture. Bake for 45 minutes or until mixture is bubbling. Serve as directed.